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Guests looking for culinary options at Castle Hill Inn have many choices insofar as when, where and how to dine. While the gourmet breakfast (try the Maine lobster hash with poached eggs and chive crème fraîche or the pancakes suzette topped with Grand Marnier syrup, toasted pecans, citrus and tarragon) is available exclusively to those staying at the inn, anyone is permitted to enjoy lunch, dinner and Sunday brunch on the property.
Inside the inn's mansion there are four dining rooms that all share the same menu; there is a separate menu, with raw bar selections, for those who wish to dine outside on the lawn. The restaurant menus change seasonally to offer the freshest selections, and the chefs prepare dishes with as many locally grown items as possible — some even from the Newport hotel's own gardens. For lunch, start with a flatbread topped with littleneck clams, pork belly, garlic-herb butter, tomato confit and spicy red pepper aioli, then move onto an entrée such as pan-seared Georges Bank scallops with smoked quinoa, shaved apple, turnips, peanuts and brown butter. At dinner, choose from three-, five- or eight-course prix-fixe menus. Expect dishes such as butter-poached Maine lobster clambake with roasted corn, chorizo, pous pied, marble potatoes and smoked seaweed broth, or Berkshire pork and clams with grilled pork tenderloin and bacon, broiled native littlenecks, Rhode Island-style chowder, brabant potatoes and pea tendrils.
Given the location of the inn and its surrounding area, whether you choose to dine inside or alfresco, you will be presented with views of Narragansett Bay that are beyond compare.