Castle Hill Inn & Resort Celebrates Flavors of Spring

with New Prix Fixe Menus

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

Newport, RI - June 2 , 2009 - Castle Hill Inn & ResortSM, a Relais & Chateaux property located at 590 Ocean Drive in Newport, RI, is pleased to present new tasting menus for late spring. 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 traditional à la carte menus are available for lunch.

Castle Hill's three-course menu begins with a selection of first courses, including Georges Bank Scallops with a fennel-potato rostï, sweet pea butter, and pancetta crisp; Baked Native Oysters with saffron-Pernod cream, and grilled ramps; and Wagyu Beef Carpaccio with black truffle, spring onion, Atwells Gold cheese, croutons, and mâche.

Main courses include Pacific Halibut with native lobster sausage, fava bean purée, hearts of palm, and preserved lemon marmalade; Three Cheese Cannelloni: Narragansett Creamery cheese, foraged mushroom, spinach, fennel, tomato, and fines herbes pasta; and a grilled chile-spiced Berkshire Pork Rib Chop with apricot compote, Bristol spring greens, and risotto croquette.

Guests may also choose from Castle Hill's home-made seasonal desserts, including a Dutch Cocoa Soufflé with marshmallow cookie and vanilla malt anglaise; Shiso Panna Cotta with orange blossom shortbread, rhubarb compote, and strawberry reduction; Coconut & Ginger Semifreddo: poppy seed pound cake, cape gooseberries, and macadamia nut tuile;  Castle Hill's  Sweet Treats: fudge, sea foam toffee, pâté de fruits, almond brittle, and lemon petit four; and a selection of house-made ice cream and sorbet.

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 Spring Onion Soup with native lobster, morels, and red watercress.

The second course features Georges Bank Scallops with fennel-potato rostï, sweet pea butter, and a pancetta crisp; followed by a third course of Hudson Valley Foie Gras  with vanilla French toast, gooseberry jam, and walnut tuile.

The entrée includes a choice of roasted breast of Muscovy Duck with potato risotto, arugula, walnuts, and Zinfandel jus lié; a grilled Hereford Beef Filet with "mac n' cheese" gnocchi, ramps, and Cabernet demi glace; and Scottish Salmon, skillet seared, and served with fingerling potato, artichokes, salsify, and salsa verde.

Dinner concludes with a Dutch Cocoa Soufflé with marshmallow cookie and vanilla malt anglaise. 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 Native Oysters, baked and served with a saffron-Pernod cream and grilled ramps, followed by Spring Onion Soup with native lobster, morels, and red watercress.

The third course features seared Yellow Fin Tuna with a lemongrass-plum lacquer, sticky rice, and jalapeño-grape relish, followed by Wagyu Beef Carpaccio with black truffle, spring onion, and Atwells Gold cheese.

Main courses feature a grilled New York State Veal Loin with tomato spaetzle, ramps, morels, and Madeira-lemon emulsion and a roasted rack of Elysian Farms Lamb with sun choke purée, mustard greens, and Lustau sherry reduction.

A tasting of Farmstead's Artisan Cheese 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 9:00 p.m. Sunday through Thursday, and 5:45 p.m. to 10:00 p.m. Friday and Saturday. Lunch is served daily from 11:30 a.m. - 3:00 p.m. in the ocean view dining room with brunch served on Sundays from 11:30 am - 3:00 pm 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