We welcome parties of up to 12 guests. Reservations for The Lawn Terrace may be made up to 30 days in advance. For parties of five or more, our team is pleased to assist with reservations by phone or via email at dining@castlehillinn.com to ensure the best possible experience. Private event clients and overnight guests of the Inn may have access to extended booking availability.
HOURS:
11:30 AM – 6:00 PM, 7 days a week
Brunch served on Sundays until 3PM
Settle in and linger at The Terrace Bar, where sweeping coastal views set the stage for a relaxed, open-air experience. Enjoy selections from The Lawn Terrace menu alongside a range of refreshing cocktails and coastal favorites- from a Rosé Watermelon Regatta to our grand shellfish tower and a classic New England Lobster Roll.
HOURS:
Open 7 days a week from 11:00 – 9PM. (Food service concludes at 8:00 PM)
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 to enjoy beverages only.
Guests may reserve a private Adirondack Experience on the Lawn- an elevated alternative to first-come seating. Four distinct sections, styled with classic Adirondack chairs and framed by planters, offer a more intimate setting with dedicated cocktail service. Each section accommodates 6–12 guests for 2.5 hours, with a $30 per person cover charge, exclusive of food and beverage. A curated add-on menu will be available, as the full Lawn menu is not offered.
Seating times are 12:00 PM, 3:00 PM, and 6:00 PM. Reservations are weather dependent and will be fully refunded in the event of inclement weather.
Chilled 1 ¼ lb lobster, six oysters, six shrimp, local crab, scallop ceviche, traditional accompaniments 165
Add Siberian caviar 125
Add Oscetra caviar 155
Cocktail sauce, lemon
Six pieces 26 | Twelve pieces 52
Seasonal mignonette, cocktail sauce, lemon
Six pieces 26 | Twelve pieces 52
Add caviar 8 per piece
Potato pizzelle, Ronnybrook sour cream, vodka spritz, pickled shallot relish
Siberian caviar 145
Oscetra caviar 175
Cocktail sauce, truffle Dijonnaise, drawn butter 50
Karen Elizabeth scallops, green chile, blue corn tortilla crisps 28
Pimento cheese, marinated cucumber, “dill pickle” potato chips 28
40-acre honey & lavender butter 8
Garden vegetable giardiniera 9
Marcona almonds, fennel, citrus, garden herbs 12
Smoked pork, cabbage, pineapple BBQ 14
Hot peppers, garlic butter, smoked paprika aïoli 22
Slow roasted strawberry, pesto vinaigrette, vincotto, crostini 16
Add prosciutto 9
Tzatziki, fava bean hummus, red pepper baba ghanoush, pita chips, vegetable crudités 18
Oyster crackers 13 | 19
Local cheeses, seasonal jam, fresh fruit, artisanal bread 32
Add Prosciutto di Parma 9
Celebration of locally harvested vegetables, pickled berries, green goddess dressing 20
Gem lettuce, Parmigiano, sourdough crisps 18
Jeffery’s greens, roasted strawberries, fennel, sunflower seeds, white balsamic vinaigrette 18
SALAD ADDITIONS: Burrata 12 | Grilled chicken 15 | Lobster salad 28 |
Bavette steak 26 | Shrimp 16
‡ 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.
5oz. chilled lobster meat, bibb lettuce, tarragon crème fraîche, fries 48
Truffle-onion spread, Gruyère cheese, bibb lettuce, brioche bun 30
Summer slaw, pico de gallo, red chile crema, grilled corn 29
Apricots, sultanas, arugula, pickled onions, curry-lime dressing, pumpernickel, fries 26
Burrata, arugula, roasted tomatoes, basil pesto, ciabatta, fries 26
Add Prosciutto di Parma 9
Ham & Gruyère stuffed roulade, petite lettuces, shaved vegetables, mustard jus 36
Ratatouille, Narragansett Creamery ricotta, pesto, breadcrumbs 32
7oz grilled bavette steak, Parmigiano truffle fries, arugula salad, red wine jus 48
Confit potatoes, grilled summer squash, glazed cipollini onions, cherry tomatoes, Great Hill blue cheese butter 68
Fingerling potato, eggplant caponata, smoked tomato vinaigrette, olives 48
Corn on the cob, potatoes, drawn butter, lemon
1 ¼ lbs 58
2 lbs 78
Black rice, bok choy, mango chutney, green curry sauce 45
Seasonal mignonette, cocktail sauce, lemon
Six pieces 26 | Twelve pieces 52
Add caviar 8 per piece
Cocktail sauce, lemon
Six pieces 26 | Twelve pieces 52
Potato pizelle, Ronnybrook sour cream, vodka spritz, pickled shallot relish
Siberian caviar 145
Oscetra caviar 175
Chilled 1 ¼ lb lobster, six oysters, six shrimp, local crab, scallop ceviche, traditional accompaniments 165
Add Siberian Caviar 125
Add Oscetra Caviar 155
Karen Elizabeth scallops, green chile, blue corn tortilla crisps 28
Cocktail sauce, truffle Dijonnaise, drawn butter 50
40-acre honey & lavender butter 8
Mixed berries, chia seed, granola 14
Smoked pork, cabbage, pineapple BBQ 14
Slow roasted tomato, peas, mint, radish, pickled shallot, pumpernickel bread 26
Hot peppers, garlic butter, smoked paprika aïoli 22
Preserved lemon-dill cream cheese, pickled onion & beet salad, hard boiled egg, everything spiced crisps 24
Tzatziki, fava bean hummus, red pepper
baba ghanoush, pita chips, vegetable crudités 18
Oyster crackers 13 | 19
Local cheeses, seasonal jam, fresh fruit, artisanal bread 32
Add Prosciutto di Parma 9
Celebration of locally harvested vegetables, pickled berries, green goddess dressing 20
Gem lettuce, Parmigiano, sourdough crisps 18
Jeffery’s greens, roasted strawberries, fennel, sunflower seeds, white balsamic vinaigrette 18
SALAD ADDITIONS: Burrata 12 | Grilled chicken 15 | Lobster salad 28 | Bavette steak 26 | Shrimp 16
‡ 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.
5oz. chilled lobster meat, bibb lettuce, tarragon crème fraîche, fries 48
Blackbird Farm beef, cheddar, bacon, onions strings, sunny side egg, pineapple BBQ, fries 30
Summer slaw, pico de gallo, red chile crema, grilled corn 29
Chipotle braised beef, scrambled eggs, cheddar, avocado, pico de gallo 25
Burrata, arugula, roasted tomatoes, pesto, ciabatta, fries 26
Add Prosciutto di Parma 9
House-made Canadian bacon, English muffin, hollandaise, crispy fingerling potatoes 28
Pepper & onion stew, fava bean, spinach, cured olive, poached eggs, feta, grilled baguette 28
Pulled jerk pork, ham, Gruyère, b&b pickles, mustard 28
Toasted baguette, marinated fruit, béarnaise sauce 32
Challah bread, berry compote, orange mascarpone 24
Black rice, bok choy, mango chutney, green curry sauce 45
*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.
Cherry compôte, pistachio streusel 15
Dark chocolate mousse, toasted marshmallow, graham cracker 15
Mascarpone mousse, mixed berry jam 14
Served family style with maple snickerdoodle ice cream 20
Today’s selection
Served with fresh fruit & shortbread cookies 12
Beefeater, Coffee Campari, Antica 20
Fernet, chocolate, espresso, foamed milk 16
Americano, bianco, rosso vermouths, orange bitters 16
Seasonal mignonette, cocktail sauce, lemon 6p 26 | 12p 52
Oyster crackers 13 | 19
Garden vegetable giardiniera 9
Potato pizzelle, Ronnybrook sour cream, vodka spritz, pickled shallot relish
Siberian 145 | Oscetra 175
Tzatziki, fava bean hummus, red pepper baba ghanoush, pita chips, vegetable crudités 18
Local cheeses, seasonal jam, fresh fruit 32
Add Prosciutto di Parma 9
Gem lettuce, Parmigiano, sourdough crisps 18
Jeffery’s greens, roasted strawberries, fennel, sunflower seeds, white balsamic vinaigrette 18
Burrata 12 | Grilled chicken 15 | Lobster salad 28 | Bavette Steak 26 | Shrimp 16
5 oz chilled lobster meat, tarragon crème fraîche, bibb lettuce, fries 48
Truffle-onion spread, Gruyère cheese, bibb lettuce, brioche bun 30
Summer slaw, pico de gallo, red chile crema, grilled corn 29
Burrata, arugula, roasted tomatoes, basil pesto, ciabatta, fries 26 Add Prosciutto di Parma 9
Ham & Gruyère stuffed roulade, petite lettuces, shaved vegetables, mustard jus 36
Ratatouille, Narragansett Creamery ricotta, pesto, breadcrumbs 32
7oz grilled bavette steak, Parmigiano truffle fries, arugula salad, red wine jus 48
Black rice, bok choy, mango chutney, green curry sauce 45
Dark chocolate mousse, toasted marshmallow, graham cracker 15
Mascarpone mousse, mixed berry jam 14
‡ 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
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