On behalf of the culinary team at Castle Hill Inn, we welcome you to our home and hope that you will enjoy our New England traditions, creative touches, and beverage offerings. We have designed the menu to be enjoyed in the traditional "prix fixe" style to present the talents of our chefs and the natural bounty of Rhode Island. At Castle Hill, we are indeed blessed with a location that is second to none in New England - not only for the view, but for the availability of such wonderful sources of ingredients to bring to the table. These range from local seafood surrounding Aquidneck Island, to the artisanal cheeses crafted throughout the region. We hope to serve you a meal that will speak both to the nostalgia and tradition of New England cooking, while inviting you to experience something new along the way. Our natural setting constantly guides our menu-scripting, and our tradition inspires us to exceed your expectations. Thank you for choosing to dine with us; we hope to welcome you back again soon. - Louis Rossi, Executive Chef
DINING OPTIONS
Prix Fixe Menu
$85.00
Three courses: select your starter, main course, and dessert
Vegetarian Prix Fixe Menu
$68.00
Three courses: select your starter, main course, and dessert
Chef's Tasting menu
$125.00
Five courses: Chosen by Chef to showcase the flavors of the season, with a few options for you to select along the way. We kindly ask that all guests at the table participate in the tasting menu.
Wine Pairings
Available for each of our menu choices. Each time our menu changes, we taste a multitude of wines, spirits, 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 serve a small portion with each course to accent your meal.
with Three-Course
$35.00
with Five-Course
$75.00
Caviar Service - A la Carte
Served with red onion, crème fraîche, blini, egg
Calvisius Classic Siberian
28g$145.00
Calvisius Classic Oscietra
28g$195.00
Calvisius Royal Oscietra
28g$220.00
First Course
Chilled New England Oysters*
Vinegar, celery seed cracker
Cured & Roasted Carrots
Maple syrup, barley, goat cheese
Truffle Croquettes
Soubise, local mushrooms, sweet onion, cured egg yolk
House made daily. Fudge sauce, caramel, or sweet cream
*This item is raw or partially cooked and can increase your risk of foodborne 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. Last, but not least, please refrain from the use of mobile phones in the dining room.
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, kindly refrain from the use of mobile phones in the dining room.
Bacon-clam fritter; 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
Bacon-clam fritter; 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
Manjari, luxardo, Chantilly. Wine Pairing: Left Hand "Flamingo Dreams" Raspberry Nitro Ale, Longmount, Colorado
*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
As Newport began to grow into a prominent seaport, the wealthy built great architectural tributes to the life of leisure: splendid, multiple-roomed mansions called