Dinner Menu

APPETIZERS

Samples of The Sea
Maine Lobster, Oysters, Alaskan King Crab Leg, Shrimp, Jumbo Lump Crabmeat
28

Classic Shrimp Cocktail
Old Bay Seasoning
18  

Fishers Island Oysters on the Half Shell
Yuzu-Pink Peppercorn Mignonette
18

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

Cold Poached Limburg Asparagus 
Fennel, Bavarian Mustard, Fig-Cornichon Compote
16

Caribbean Rock Shrimp and Spring Vegetable Risotto
21

Prosciuto, Honeydew Melon, Balsamic, Creamy Goat Cheese     
15

Chilled Poached Lobster
Fennel, Pickled Mango, Compressed Pineapple,
Cashew, Lychee Remoulade
19



Coconut-Lemongrass Soup  

Tamarind Glazed Shellfish, Thai Basil
12

Classic French Onion Soup
Gruyère Cheese En Croûte
9



Roasted Beet Salad

Citrus, Frisée, Sumac Yogurt, Toasted Pistachios
14

Bibb and Field Green Salad
Peanuts, Cucumber, Daikon, Carrot, Kalamansi Dressing
10

Baby Arugula and Frisée Salad
Pine Nuts, Blood Orange, Poached Apricot, Fig-Balsamic Vinaigrette
11


ENTREES

Day Boat Scallops
Spring Vegetables, Morels, Pea-Mint Purée, Ramp-Verjus Reduction
40

Porcini-Crusted Nova Scotia Halibut

Spring Onions, Nappa Cabbage, Lemongrass-Asparagus Dashi 
40

Norwegian Salmon
Baby Bok Choy, Udon Noodles with Peanuts and Coconut
Ginger-Lime Sauce
35

Organic Free Range Chicken
Applewood Smoked Bacon, Braised Greens, Sweet Corn Grits,
Honey-Lemon Black Pepper Glaze
29

Pork Two Ways
Tamarind Glazed Pork Belly, Sake Brined Tenderloin,
Carrot-Ginger Purée, Beech Mushrooms, Hoisin Plum Sauce
38

15oz Milk-Fed Veal Chop
Truffle Fettuccine, Trumpet Mushrooms, Root Vegetables,
Cognac-Cream Sauce
54

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

16oz Fossil Farms Prime Sirloin 
Cippolini Onion, Crispy Fingerling Potatoes, Wild Mushroom Medley
56

Orecchiette Pasta
Spring Lamb Ragout, Carrots, English Peas, 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