Make a Reservation

The Lawn Terrace at Castle Hill

The Lawn Terrace menu is served daily from 11:30am – 3:00pm in the restaurant, as well as at the Terrace Bar. By booking online, you have the option to reserve an indoor or an outdoor table. We accept reservations of up to 12 guests 30 days in advance. Private events and overnight guests of the hotel can book further as well.

HOURS

  • Thursday-Monday- 11:30AM – 7:00PM (brunch menu on Sunday)
  • Tuesday & Wednesday- 11:30AM – 10:00PM (indoor seating only after 7 PM)

The Terrace Bar

Sit and linger at The Terrace Bar, where the view is spectacular and the food and drinks always flowing. Order from The Lawn Terrace menu, with all the sips and bites you might be craving, from blueberry lemonades to kiwi coolers, to native oysters and Atlantic swordfish.

HOURS

  • Thursday-Monday  11:30AM – 8:00PM, last call for food and drinks
  • Tuesday & Wednesday – Food service from 11:30-10:00, beverage service last call 11:00

The Lawn

For generations, the quintessential Newport seaside experience. Settle into an Adirondack chair and soak in the sun, a cocktail or two, and the parade of cruisers, racers, daysailers, and ocean-going marine craft sailing up and down Narragansett Bay past Castle Hill. Chairs are first-come, first-served, from 11:00 am until sunset daily, weather permitting. Beverage service only. Complimentary valet parking.

Adirondack Bar: Open Friday-Sunday 11:30-Sunset beginning 5/24

The Private Adirondack Experience

In addition to our standard “first come, first served” Adirondack seating on the Lawn, we can now offer guests the opportunity to reserve a private gathering space, complete with Adirondack furniture and cocktail service.  These exclusive sections accommodate parties of 6-12 guests for 2.5 hours and are the perfect place to host family gatherings, reunions, and bachelorette parties looking to guarantee space to enjoy cocktails on the lawn.

 

All reservations for this experience are for outdoors, so in the case of inclement weather, we would call to cancel reservations and guests would not be charged. Any cancellations made within 72 hours of the reservation will be assessed a $25 per person cancellation fee.

From May 24th-June 9th, this experience will only be offered Friday-Sunday.  Available 7 days a week beginning June 10th.

 

Guest enjoying the Adirondack Chairs on the lawn, Castle Hill Inn in Back ground

Menus

TO CHILL

NATIVE OYSTERS*

Rosé vinegar, cocktail sauce, lemon
Six pieces 26.
Twelve pieces 52.

CAVIAR

Baeri 120
Oscetra 150
Onion dip, kettle chips

POACHED SHRIMP

Cocktail sauces, lemon
Six pieces 26.
Twelve pieces 52.

11/4 LB. CHILLED LOBSTER

Truffle dijonnaise, cocktail sauce, drawn butter, lemon 45

CEVICHE

Karen Elizabeth scallops, citrus, green chili, anise, tortilla crisps 24

SOUPS & SALADS

CALABRIAN CAESAR

Toasted panko crumbs, shaved parmigiano reggiano 18

BABY ARUGULA

Cauliflower, charred broccolini, asparagus, tomato vinaigrette 18

NARRAGANSETT CREAMERY BURRATA

Native berries, cucumber, fennel, pistachio, vincotto 24

JARDINIÈRE †

Today’s harvest of garden vegetables, pickled berries, green goddess dressing 20

† 5% of sales will be donated directly to the MLK Community Center in Newport, RI to support the organization’s hunger services effort.

“CORNBREAD’S” CLAM CHOWDER ‡

Oyster crackers
Cup 12 | Bowl 18

SALAD ADDITIONS:   Lobster salad 25 | Bay leaf chicken 15 | Garlic butter shrimp 16

TO START

KAREN ELIZABETH CALAMARI

Banana peppers, garlic butter, lemon aïoli 20

KENYON’S CORNBREAD

Honey butter, smoked sea salt 8

BLUE HILL BAY MUSSELS

Saffron broth, grilled bread, garlic butter 26

SMOKED NATIVE BLUEFISH PÂTÉ

Pickled garden vegetables, crostini 21

ROASTED CORN CROQUETTES

Cotija, cilantro crema 16

LOBSTER RANGOON DIP

Crispy wonton 25

SANDWICHES

LOBSTER ROLL

5 oz. chilled lobster meat, tarragon créme fraîche, fries 45.

BLACKBIRD FARM BURGER

RI mushroom, bacon, gruyère cheese, bibb lettuce, sweet onion-truffle aïoli, fries. 26

RED LENTIL FALAFEL WRAP

Garlic hummus, marinated vegetables, herb yogurt, cucumber salad 22

ITALIAN SANDWICH

Prosciutto, capicola, salami, aged provolone, cherry pepper relish, fries 24

FISH TACOS

Acadian Redfish, pico de gallo, red chile crema summer slaw, steamed corn 28

ENTREES

ATLANTIC SWORDFISH

Orzo tabouleh, salsa verde, blistered cherry tomatoes 42

VEGETABLE RIGATONI

Japanese eggplant, lemon, roasted mushrooms 32

BBQ GRILLED CHICKEN

German potato salad, vegetable slaw, peach BBQ 36

STEAK FRITES

Hanger steak, asparagus salad, red wine jus 45

COCONUT LEMONGRASS SHRIMP

Green curry, jasmine rice, papaya salad 38

‡ In memory of James “Cornbread” Crookes (1960-2019). Cornbread was a member of our culinary team for nearly forty years. His signature dish was, and is, the Inn’s clam chowder.

*This item is raw or partially cooked and can increase your risk of food borne 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.

DESSERTS

DOUBLE CHOCOLATE COOKIE SANDWICH

Choice of strawberry or espresso-stout ice cream 8

LEMON VERRINE

Earl Grey, lemon curd, blueberries 12

CARAMELIA BANANA VERRINE

Caramelized bananas, citrus 12

Ice Cream & Sorbet

10

BARISTA SELECTIONS

Espresso 6
Cappuccino 6
Latte 6

DESSERT COCKTAILS

Irish Coffee

Jameson’s Irish whiskey 13

The Toddler

Courvoisier VS, infused falernum 15

CHI Flip

Nocello, egg, nutmeg 14

TO CHILL

NATIVE OYSTERS*

Rosé vinegar, cocktail sauce, lemon
Six pieces 26
Twelve pieces 52

CAVIAR

Baeri 120
Oscetra 150
Onion dip, kettle chips

POACHED SHRIMP

Cocktail sauce, lemon
Six pieces 26
Twelve pieces 52

11/4 LB. CHILLED LOBSTER

Truffle dijonnaise, cocktail sauce, drawn butter, lemon 45

CEVICHE

Karen Elizabeth scallops, citrus, green chili, anise, tortilla crisps 24

SOUPS & SALADS

CALABRIAN CAESAR

Toasted panko crumbs, shaved parmigiano reggiano 18

BABY ARUGULA

Cauliflower, charred broccolini, asparagus, tomato vinaigrette 18

NARRAGANSETT CREAMERY BURRATA

Native berries, cucumber, fennel, pistachio, vincotto 24

JARDINIÈRE †

Today’s harvest of garden vegetables, pickled berries, green goddess dressing 20

† 5% of sales will be donated directly to the MLK Community Center in Newport, RI to support the organization’s hunger services effort.

“CORNBREAD’S” CLAM CHOWDER ‡

Oyster crackers
Cup 12 | Bowl 18

SALAD ADDITIONS: Lobster salad 25 | Bay leaf chicken 15 | Garlic butter shrimp 16

TO START

POINT JUDITH CALAMARI

Banana peppers, garlic butter, lemon aïoli 20

BLUE HILL BAY MUSSELS

Saffron broth, grilled bread, garlic butter 26

AVOCADO TOAST

Multigrain bread, asparagus, slow cooked tomato, ricotta, radish 16

SMOKED NATIVE BLUEFISH PÂTÉ

Pickled garden vegetables, crostini 21

ROASTED CORN CROQUETTES

Cotija, cilantro crema 16

LOBSTER RANGOON DIP

Crispy wonton 25

SANDWICHES

LOBSTER ROLL

5oz. chilled lobster meat, tarragon crème fraîche, fries 45

BLACKBIRD FARM BURGER

RI mushroom, bacon, gruyère cheese, bibb lettuce, sweet onion-truffle aïoli, fries 26

RED LENTIL FALAFEL WRAP

Garlic hummus, marinated vegetables, herb yogurt, cucumber salad 22

ITALIAN SANDWICH

Prosciutto, capicola, salami, aged provolone, cherry pepper relish, fries 24

FISH TACOS

Acadian Redfish, pico de gallo, red chile crema summer slaw, steamed corn 28

ENTREES

CROQUE MONSIEUR

Blackbird Farms ham, sourdough, mornay sauce 26

STEAK & EGGS

Hanger steak, refried black beans, roasted salsa, cotija, cilantro 45

SUMMER VEGETABLE RIGATONI

Japanese eggplant, lemon, roasted mushroom 32

FRENCH TOAST BREAD PUDDING

Mixed berries, lemon curd, matcha, chantilly 18

LOBSTER HASH

Béarnaise, toasted baguette, marinated fruit 32

SHRIMP & GRITS

Maine Grains grits, pimento cheese, sunny side egg andouille sausage stew 38

‡ In memory of James “Cornbread” Crookes (1960-2019). Cornbread was a member of our culinary team for nearly forty years. His signature dish was, and is, the Inn’s clam chowder.

*This item is raw or partially cooked and can increase your risk of food borne 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.

DESSERTS

DOUBLE CHOCOLATE COOKIE SANDWICH

Choice of strawberry or espresso-stout ice cream 8

LEMON VERRINE

Earl Grey, lemon curd, blueberries 12

CARAMELIA BANANA VERRINE

Caramelized bananas, citrus 12

Ice Cream & Sorbet

10

BARISTA SELECTIONS

Espresso 6
Cappuccino 6
Latte 6

DESSERT COCKTAILS

Irish Coffee

Jameson’s Irish whiskey 13

The Toddler

Courvoisier VS, infused falernum 15

CHI Flip

Nocello, egg, nutmeg 14

TO CHILL

NATIVE OYSTERS*

Rosé vinegar, cocktail sauce, lemon
Six pieces 26.
Twelve pieces 52.

CAVIAR

Baeri 120
Oscetra 150
Onion dip, kettle chips

POACHED SHRIMP

Cocktail sauces, lemon
Six pieces 26.
Twelve pieces 52.

11/4 LB. CHILLED LOBSTER

Truffle dijonnaise, cocktail sauce, drawn butter, lemon 45

CEVICHE

Karen Elizabeth scallops, citrus, green chili, anise, tortilla crisps 24

SOUPS & SALADS

CALABRIAN CAESAR

Toasted panko crumbs, shaved parmigiano reggiano 18

BABY ARUGULA

Cauliflower, charred broccolini, asparagus, tomato vinaigrette 18

NARRAGANSETT CREAMERY BURRATA

Native berries, cucumber, fennel, pistachio, vincotto 24

JARDINIÈRE †

Today’s harvest of garden vegetables, pickled berries, green goddess dressing 20

† 5% of sales will be donated directly to the MLK Community Center in Newport, RI to support the organization’s hunger services effort.

“CORNBREAD’S” CLAM CHOWDER ‡

Oyster crackers
Cup 12 | Bowl 18

SALAD ADDITIONS:   Lobster salad 25 | Bay leaf chicken 15 | Garlic butter shrimp 16

TO START

KAREN ELIZABETH CALAMARI

Banana peppers, garlic butter, lemon aïoli 20

KENYON’S CORNBREAD

Honey butter, smoked sea salt 8

BLUE HILL BAY MUSSELS

Saffron broth, grilled bread, garlic butter 26

SMOKED NATIVE BLUEFISH PÂTÉ

Pickled garden vegetables, crostini 21

ROASTED CORN CROQUETTES

Cotija, cilantro crema 16

LOBSTER RANGOON DIP

Crispy wonton 25

TO SHARE

SLOW COOKED BEEF RIBS

Kim chi fried rice, scallion salad 85

WHOLE FRIED CHICKEN

Hot honey, creamed corn 64

ENTREES

BERBER SPICED RED LENTIL FRITTER

Za’atar carrots, cauliflower, harissa 32

SPICE RUBBED PORK CHOP

Maine Grains grit cake, sweet potato succotash, peach BBQ 39

BLACK SEA BASS

Corn, fingerling potato, chipotle emulsion 48

LOBSTER ROLL

5oz. chilled lobster meat, tarragon crème fraîche, fries 45

ATLANTIC SWORDFISH

Orzo tabouleh, salsa verde, blistered cherry tomatoes 42

COCONUT LEMONGRASS SHRIMP

Green curry, jasmine rice, papaya salad 38

12 OZ. PRIME NY STRIP

German potato salad, broccolini, chimichurri 52

‡ In memory of James “Cornbread” Crookes (1960-2019). Cornbread was a member of our culinary team for nearly forty years. His signature dish was, and is, the Inn’s clam chowder.

*This item is raw or partially cooked and can increase your risk of food borne 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.

DESSERTS

DOUBLE CHOCOLATE COOKIE SANDWICH

Choice of strawberry or espresso-stout ice cream 8

LEMON LONDON FOG VERRINE

Earl Grey, lemon curd, blueberries 12

CARAMELIA BANANA TORTE

Caramelized bananas, citrus 12

Ice Cream & Sorbet

10

BARISTA SELECTIONS

Espresso 6
Cappuccino 6
Latte 6

DESSERT COCKTAILS

Irish Coffee

Jameson’s Irish whiskey 13

The Toddler

Courvoisier VS, infused falernum 15

CHI Flip

Nocello, egg, nutmeg 14