Dinner Menu

 

APPETIZERS

Samples of The Sea
Maine Lobster, Oysters, Alaskan King Crab Leg, Shrimp, Jumbo Lump Crabmeat
29

Classic Shrimp Cocktail
Old Bay Seasoning
18  

Fishers Island Oysters on the Half Shell
Yuzu-Pink Peppercorn Mignonette
19

Yellowfin Tuna Tartare
Ginger, Cucumber, Jicama, Shiso, Lotus Root
16

Gravlax of Ōra King Salmon
Black Radish, Candied Orange Zest, Citrus Remoulade
17

Smoked Duck Confit Risotto
Roasted Eggplant Farcie, Sweet Corn, Truffle Essence
21

Prosciutto, Honeydew Melon, Balsamic, Creamy Goat Cheese     
16

Nova Scotia Lobster
Over Chorizo and Corn Chowder, Cilantro and Lime
22



Roaster Butternut and Kabocha Squash Soup  

Caramelized Apples and Cinnamon
12

Classic French Onion Soup
Gruyère Cheese En Croûte
10



Roasted Beet Salad

Citrus, Frisée, Sumac Yogurt, Toasted Pistachios
14

Bibb and Field Green Salad
Spiced Pumpkin Seeds, Dried Cranberries, Pickled Kohlrabi, Apple Cider Vinaigrette
11

Baby Arugula and Frisée Salad
Crumbled Roquefort Cheese, Asian Pear, Candied Pecans, Maple-Balsamic Vinaigrette
12


 

ENTREES

Tamarind Glazed Swordfish
Sticky Jasmine Rice, Marinated Bok Choy, Baby Corn, Cashew-Coconut Crusach, Thai-Curry Sauce
38

Pistachio-Crusted Halibut
Melted Leeks, Purple Potatoes, Corn, Cranberry-Port Reduction
41

Norwegian Salmon
Dried Cranberries, Maple Poached Butternut Squash,
Cinnamon Infused Couscous, Pecan-Pumpkinseed Crunch,
Sage-Brown Butter Sauce
35

Organic Free Range Chicken
Braised Napa Cabbage, Bacon Lardons, Chanterelle Mushrooms,
Aromatic Grain Mustard Sauce
29

Juniper Brined Venison Strip Loin
Tri Color Cauliflower, Hen of The Woods Mushrooms, Bacon-Apple Jam, Parsnip-Pear Purée, Calvados Sauce
41

15oz Pork Chop
Creamy Polenta, Tuscan Pancetta, Brussel Sprouts,
Maple-Bourbon Reduction
38

Grilled Filet Mignon
Caramelized Pearl Onions, Haricots Vert, Thumbelina Carrots,
Creamy Mashed Potatoes, Bordeaux Reduction
44

16oz Creekstone Prime Sirloin 
Cippolini Onion, Crispy Fingerling Potatoes, Wild Mushroom Medley, Roasted Shallot-Porcini Bordelaise
52

Fresh Pappardelle Pasta
Wild Boar Ragout, Boursin, Root Vegetables, Pecorino Romano Cheese
31

Legumes des Jardin (V)
Ratatouille-Stuffed Pequillo Peppers, White and Green Asparagus, Medley of Shitake and Oyster Mushrooms, Baby Beets, French Green Lentils and EVOO
27



Executiv Chef Tristan Tevrow

Seasonal herbs, vegetables and fruits are grown
at our own Pleasantdale Château Farm, Greenhouses and Orchards.

The artisanal water at Highlawn Pavilion is pure mineral water
sourced from our own wells deep below the Eagle Rock Reservation.

*(V) = Vegan Friendly

Excellent

— The New York Times

Best Romantic
Restaurant

— Montclair Magazine

Best Full Service
Restaurant

— Suburban Essex Magazine

More accolades »

Hours of Operation
Lunch

Served Monday through Friday
12:00 – 3:00 pm

Dinner

Served Monday through Thursday
5:30 – 9:00 pm
Friday: 5:30 – 10:00pm
Saturday: 5:00 – 10:00pm
Sunday: 5:00 – 9:00pm