Dinner Menu

APPETIZERS

Samples of The Sea
Maine Lobster, Oysters, Alaskan King Crab Leg, Shrimp, Colossal Crabmeat
26 

Classic Shrimp Cocktail
Old Bay Seasoning
18

Fishers Island Oysters on the Half Shell
With Yuzu, Miso and Shallot Mignonette
18

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

Local Heirloom Tomato with Burrata
Garlic Scape and Basil Puree, Citrus Ricotta, Tangerine Oil
16 

Alaskan King Crab Risotto
Corn, Peas and Fin Herbs
17 

Prosciutto
Honeydew Melon, Balsamic, Creamy Goat Cheese
15 

Lobster Salad
Mango, Heart of Palm, Kaffit-Lime Remoulade
19


Chilled Cucumber Soup
Greek Yogurt, House-Cured Salmon Quinelle
12 

Classic French Onion Soup
Gruyère Cheese En Croûte


Roasted Beet Salad
Blood Orange, Frisee, Sumac Yogurt
14 

Bibb and Field Green Salad
Sunflower Seeds, Breakfast Radish, Compressed Watermelon, Peach-White Balsamic
10

Mizuna and Tatsoi Salad
Marinated Shitake Mushrooms, Orange, Miso-Lime Vinaigrette
10


ENTREES

Local Atlantic Tile Fish
Corn, Bacon, Fava Beans, Leeks, Fingerling Potatoes, Verjus Emulsion
35

Porcini-Crusted Halibut
Snap Peas, Napa Cabbage, Beech Mushrooms, Lemongrass-Watercress Consomme
38

Norweigan Salmon
Baby Bok Choy, Soba Noodles with Peanut and Coconut, Miso-Ginger Sauce
35

Masala-Spiced Chicken
Apple-Chicken Sausage, Raisins, Peas, Cous-Cous, Pita Chips,
Natural Jus with Mint Essence
28

Marinated Rohan Duck Breast
Glazed Plum, Caramelized Scallions, Snow Peas, Jasmin Rice,
Orange-Ginger Sauce
38

Berkshire Pork Chop
Braised Escarole, Creamy Polenta, Apricot Reduction
38

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

16-Ounce Creekstone Farm Prime Sirloin
Baby Vegetables, Celery Root-Pear Purée, Red Wine Reduction

46

Tagliatelle Paste
Tomatoes, Crab Meat, Lobster Meat, Saffron-Shellfish Emulsion
33

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


Chef de Cuisine 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