Three Course Prix-Fixe:
The traditional method; select a starter, main course, and dessert. Dinner Menu, 78. | Including Wine Pairings, 108.
Four Course Prix-Fixe:
For a touch more variety; choose two starters, a main course, and dessert. Dinner Menu, 92. | Including Wine Pairings, 127.
Six Course Prix-Fixe:
Join us on a tour of the evolving dinner menu with a succession of tasting-sized portions of the most prized ingredients and preparations. This menu is available for the entire table only. No substitutions, please. Dinner Menu, 105 | Including Wine Pairings, 160.

Kohlrabi Soup
Compressed cucumbers, sour cream, applewood smoked bacon, salmon roe

Seared Georges Bank Scallops
Chouriço madeleine, burnt orange, pistachio nougatine

Berkshire “Porchetta”
Apple cider, saffron, caramelized onion bread, water chestnuts

Olive Oil Poached Coho Salmon
Bergamot sabayon, shaved baby fennel, seaweed tapenade, fingerlime vinaigrette

Crispy Vermont Goat Cheese Croquettes
Rose Hill Farm pumpkin jam, frisée, concord grapes, apple cider vinaigrette

Angus Beef Tartare
Potato tart, Parmigiano mousse, quail egg, smoked red onion


Duet of Berkshire Pork
Grilled tenderloin, crispy belly, sweet berry farm apples, pearl onions, baby fennel

Gulf of Maine Hake
Roasted beets, sweet onion pierogi, local Swiss chard, leek & sour cream sauce

Butter Poached Maine Lobster
Tail & claws of a two-pound Maine lobster, sunchokes, tarragon pastry, uni velouté

Rabbit Ballotine
Marjoram sausage stuffing, wild rice risotto, roasted carrot, baby turnips

Native Fluke Fillet
Roasted squash coulis, corn succotash, lobster mushrooms, Kenyon’s johnnycakes

Slow Cooked Angus Strip loin
Sweet potato gratin, Brussels sprouts, whipped gorgonzola


Chocolate Hazelnut Bar
Hazelnut dacquoise, vanilla milk jam, dark chocolate sorbet

Cardamom Poached Rhubarb
Olive oil cake, local honey mousse, Greek yogurt sorbet

Citrus Vacherin
Blood orange sorbet, star anise ice cream, pistachio sponge cake

Chocolate Chip Cookie Dough Soufflé
Coffee milk ice cream

Ice Creams & Sorbets
House made daily; your choice of fudge sauce, caramel, sweet cream, or fruit coulis

Wine Pairings

Available for each of our prix fixe menu paths. Each time our menu changes, we taste a multitude of wines, sprits, and anything else we can gather to find the most complementary pairings for the dish at hand - these choices then become our beverage offerings for the season. We will serve a beverage choice with each course of food to complete the culinary experience. The portion sizes amount to about 2-3 glass of wine in total.


Chefs: Karsten Hart & Lou Rossi

Please be sure to inform the service team of any dietary restrictions or food allergies to ensure a safe and comforting dining experience, and keep in mind that raw or undercooked proteins may increase the likelihood of food-borne illness. Last, but not least, please refrain from the use of mobile phones in the dining room.

*Raw meat & shellfish, or products not cooked to recommended internal temperatures, can increase your risk of illness. Consumers who are sensitive to food related reactions or illness should eat only thoroughly cooked meats, poultry & seafood. If you have any allergies, please bring them to your server’s attention.

Please note menu items and prices subject to change. Updated 10.29.14

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