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

Poached Asaparagus
Fennel, Bavarian Mustard, Fig-Cornichon Compote
16 

Nova Scotia Lobster Risotto
Asparagus, Fin Herbs, Tahitian Vanilla Essence
17 

Prosciutto
Honeydew Melon, Balsamic, Creamy Goat Cheese
15 

Jumbo Lumb Crab Salad
Corn, Red Onion, Taro Root, Cilantro, Avocado, Passion Fruit Drizzle
19


Butternut and Kabocha Sauash Soup
Apples and Cinnamon
12 

Classic French Onion Soup
Gruyère Cheese En Croûte


Roasted Beet Salad
Blood Orange, Frisee, Sumac Yogurt
14 

Bibb and Field Green Salad
Roasted Pumpkin Seeds, Radish, Apple Cider Vinaigrette
10

Baby Spinach and Kale Salad
Shaved Fennel, Poached Pear, Dried Cranberries, Maple Balsamic
10


ENTREES

Mediterranean Bronzini
Calamata Olives, Provencal Vegetables, Marcona Almonds, Lemon-Caper Sauce
35

Pistachio-Crusted Halibut
Melted Leeks, Local Corn, Potato Pearls, Cranberry-Port Reduction
39

Norweigan Salmon
Butternut Squash, Root Vegetable Puree, Pecan-Pumpkin Seed Crunch, Sage-Brown Butter Sauce
35

Green Circle Chicken
Brussels Sprouts, Fingerling Potatoes, Bacon, Maple-Vinegar Sauce
29

Juniper Brined Venison Loin
Wild Mushrooms, Roasted Cauliflower, Carrots,
Horseradish-Apple Chutney, Calvados Sauce
38

Bourbon-Braised Boneless Short Rib
Roasted Squash, Hen of the Woods Mushrooms, Vermont-Cheddar Grits, Honey Whiskey 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

Gigli Toscani Pasta
Duck Confit, Tomato, Porcini Mushrooms, Pecorino-Romano Cheese, Aromatic Thyme Jus
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


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