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

Newport, RI - August, 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 summer. 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 Summer Beet Carpaccio with Narragansett Creamery cheese panna cotta, citrus-ginger vinaigrette, and a coriander cracker; Baby Greens Farm Field Lettuce with candied cashews, farm fresh vegetables, and raspberry-crème fraîche dressing; and an Artisanal Cheese Tasting accompanied by fruit jam, preserved walnuts, local honey, and Bristol Bakery bread.

Main courses include George's Bank Lemon Sole, pan-roasted and served with truffle-fava bean agnolotti, lobster, chanterelle mushroom, corn, and a lemon-basil emulsion; New England Lobster, Vermont butter-poached with a basil-polenta cake, roasted peppers, wilted arugula, and sweet corn puree; and a Summer Vegetable Tasting: roasted corn soufflé, sweet pepper relish, honshimeji mushroom-quinoa tart, eggplant cannelloini, and aged balsamic.

Guests may also choose from Castle Hill's housemade seasonal desserts, including a Napoleon of grilled summer peaches, cashew filo, Narragansett ricotta, and New Mexico chile syrup; Raspberry Consommé with sour cream ice cream, almond genoise, and raspberry salad; the Castle Hill Chocolate Experience: petit four, panna cotta, fudge, cocoa spoon, and biscotti; 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 Lydon Farm's Tomato Soup: roasted tomato, smoked beef shank, onion confit, and briche croutons.

The second course features Georges Bank Scallops with lobster mushroom-roasted corn crêpe, red chile puree, and pea shoots; followed by a third course of Hudson Valley Foie Gras  with vanilla bean French toast, gooseberry jam, and walnut tuile.

The entrée includes a choice of a grilled Berkshire Pork Rib Chop with apricot compote, Bristol spring greens, and a risotto croquette; a grilled Filet of Hereford Beef with chèvre potato strudel, broccoli rabe, and Chianti demi-glaze; and skillet-seared Scottish Salmon with eggplant-summer vegetable "cannelloni," Tiverton tomato vinegar, and niçoise olive.

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 Matunuck Farm Oysters, half shelled, and served with citrus-black pepper sorbet and fennel salad, followed by Lydon Farm's Tomato Soup: roasted tomato, smoked beef shank, onion confit, and briche croutons.

The third course features Summer Beet Carpaccio with Narragansett Creamery cheese panna cotta, citrus vinaigrette, and a coriander cracker, followed by seared Yellow Fin Tuna with a lemongrass-plum lacquer, sticky rice, and jalapeño-grape relish.

Main courses feature pan-roasted Pheasant Roulade with tomato späetzle, sorrel, chard, and Madeira-lemon emulsion and a roasted rack of Elysian Farms Lamb with sunchoke purée, mustard greens, and Lustau sherry reduction.

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 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; a lawn menu is available weekends from 3:30 p.m. - sunset; and brunch is served 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