3-Course, Tasting & Degustation Menus Abundant with Local Ingredients

Newport, RI - February 12, 2010 - Castle Hill Inn & ResortSM, a Relais & Chateaux property located at 590 Ocean Drive in Newport, RI, is pleased to present new tasting menus for the winter. Guests will have the opportunity to enjoy the new menu in three different ways: the Three-Course Menu, Five-Course Tasting Menu and Eight-Course Degustation Menu. For more information or to make reservations, please call 401.849.3800 or visit www.castlehillinn.com.

Castle Hill's award-winning Executive Chef Jonathan Cambra has prepared the new menus featuring the best in local and organic produce, fresh seafood, and prime cuts of meat. Prix Fixe menus are available during dinner only, while a traditional à la carte menu is available for lunch.

Castle Hill's three-course menu begins with a selection of first courses, including Maine Jonah Crab Cake, pan-fried and served with pickled beets, apples, and mâche; Veal Cheek Terrine with poached local egg, black truffle-Banyuls jus, and parsnip chip; and Baby Greens Farm Field Lettuce with Marcona almonds, onion marmalade, camembert cheese, and tangerine vinaigrette.

Main courses include skillet-roasted Scottish Salmon with crispy skin, hedgehog mushroom-leek ragout, salsify puree, swiss chard, and Pinot Noir gastrique; Vegetable Strudel of winter vegetables, spinach, Narragansett Creamery ricotta cheese, and apple-Riesling cream sauce; and a pan-roasted loin of Texas Antelope with braised cabbage, butternut squash, apples, parsnip puree, and huckleberry emulsion.

Guests may also choose from Castle Hill's housemade seasonal desserts, including  a Poached Pear: Saffron pear, golden raisin, almond cream, and cinnamon wafer; Chocolate & Spice: Devil's food cake with coconut custard, pineapple compote, Myer's rum glaze, and red chile ice cream; and Kenyon's Cornmeal Cake with brûlée sweet potato, artisan blue cheese ice cream, and Calvados pecan syrup.

The three-course Tasting Menu is priced at $69.00 per person; tax and gratuity are additional.

Guests who wish to indulge in the chef's Five-course Tasting Menu will begin their experience with Golden Potato Soup with foraged mushrooms, duck confit, and chive.

The second course features Georges Bank Scallops with trumpet mushrooms, seaweed, tofu, and miso broth; followed by a third course of Hudson Valley Foie Gras  with Portuguese sweetbread-fig pudding, pear jam, port gastrique, walnut tuile.

The entrée includes a choice of roasted Griggstown Farm Quail, stuffed with cabbage and foie gras, and served with barley and blood orange jus lie; a grilled Filet of Hereford Beef with honshimeji mushrooms, spinach, a Roquefort cheese-bacon stuffed potato, and demi glace; and Kenyon's cornmeal-crusted Georges Bank Cod Loin with chourico, potato, kale, and Meyer lemon-parsley aïoli.

Dinner concludes with a Molasses Soufflé with almond biscotti, orange marmalade, and lemon-ginger ice cream. The five-course Tasting Menu is priced at $89.00 per person or $135.00 per person with wine pairings; tax and gratuity are additional.

For guests with an appetite for the truly sublime, the Eight-course Degustation Menu features an array of local and organic offerings expertly chosen to complement the entire experience.

The first course features Matunuck Oysters on the half shell with citrus mignonette and fennel, followed by Georges Bank Cod with vegetable slaw and apple-Riesling cream.

The third course features Scottish Salmon with celery root-beet puree and black truffle-Banyuls jus, followed by grilled Griggstown Farm Quail with foraged mushroom-butternut squash ragoût and huckleberry emulsion.

Main courses feature Broken Arrow Ranch Antelope with cabbage, poached apple, and cranberry relish and a roasted rack of Elysian Farms Lamb with chèvre potato purée, swiss chard, and garlic-demi glace.

A tasting of Farmstead's Artisan Cheese with preserved walnuts, fruit jam, and bread follows the main course in preparation for the Grand Dessert course, featuring a sampling of Castle Hill's most popular sweets and confections.

The eight-course Degustation Menu is priced at $110.00 per person or $175.00 per person with appropriate wine pairings, tax and gratuity are additional.

Castle Hill is open for dinner from 5:45 p.m. to 8:00 p.m. Sunday through Thursday, and 5:45 p.m. to 9:00 p.m. Friday and Saturday. Lunch is served Monday through Friday from 12:00 p.m. - 2:00 p.m. and Saturday from 11:30 a.m. - 3:00 p.m. in the ocean view dining room. Brunch is served Sundays from 11:30 a.m. - 3:00 p.m. and is accompanied by live jazz.

Castle Hill Inn & Resort is a Relais & Chateaux property, exemplifying the warmth and quiet luxury of 19th century seacoast life. Voted by readers of Conde Nast Traveler and Travel & Leisure as one of the top hotels in the world, and lauded by the New York Times as 'the best spot in town,' Castle Hill Inn & Resort is the epitome of Newport elegance.

Castle Hill Inn & Resort includes the Agassiz Mansion, Harbor House rooms, Beach House rooms, Beach Cottages, the Chalet, and four dining rooms. Castle Hill Inn and Resort delivers an unmatched getaway in a superb oceanfront location.

Castle Hill Inn & Resort is operated by Newport Harbor Corporation, an employee-owned (ESOP) hospitality corporation based in Newport, RI. For more information on Newport Harbor Corporation, please visit the website at www.newportharbor.com

For Immediate Release
Contact: Kate Barba
Regan Communications
401.351.8855
kbarba@regancomm.com