Dining at Highlawn Pavilion

Our New American cuisine and use of the freshest local produce and ingredients available is supported by the panoramic skyline views and high level of service that diners have come to expect. Highlawn Pavilion’s acclaimed contemporary fare with European flair paired with the well-curated wine program, sophisticated service, and incomparable ambiance set the stage for an unmistakably unique culinary adventure.

Our Menus:

Lunch Menu

APPETIZERS

Yellowfin Tuna Tartare, Ginger, Cucumber, Jicama, Shiso, Lotus Root
15

French Onion Soup with Gruyere En Croute
9

Classic Shrimp Cocktail
15

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

Shellfish Tray, Assortment of Oysters, Shrimp, and Crabmeat
24


SALADS

Bibb and Field Green Salad
Spiced Pumpkin Seeds, Dried Cranberries, Pickled Kohlrabi, Apple Cider Vinaigrette
9

Classic Caesar Salad, Parmigiano-Reggiano Cheese,
Herb Crôuton, Red Onion
10

Roasted Beet Salad
Blood Orange, Frisée, Sumac Yogurt
12


SANDWICHES

Highlawn Pavilion Royal Burger
Toasted Brioche, Cheddar Cheese, Applewood -Smoked Bacon,
Lettuce, Tomatoes, Onion with French Fries
18

New England Style Lobster Roll
Mixed Green Salad, Balsamic Vinaigrette, French Fries
24

Open-Faced Smoked Salmon Sandwich
Toasted Brioche, Crudités, Olives, Cherry Tomatoes,
Field Greens, Hard Boiled Organic Egg and Cucumber Salad
19

Cuban Sandwich
Smoked Ham, Slow-Roasted Pork Loin, Swiss Cheese, Pickles,
Mustard and Mayonnaise on French Baguette, Pressed and Grilled,
Served with Organic Green Salad
15


ENTREES

Omelette of the Day from Locally-Farmed Eggs
Field Green Salad
15

Smoked Duck Confit Risotto
Roasted Eggplant Farcie, Sweet Corn, Truffle Essence
20

Parisienne Cobb Salad
Organic Chicken over Frisée and Field Greens,
Applewood-Smoked Bacon, Organic Sous Vide Egg,
Avocado and Roquefort
22

Norwegian Salmon
Dried Cranberries, Maple Poached Butternut Squash,
Cinnamon Infused Couscous, Pecan-Pumpkinseed Crunch,
Sage-Brown Butter Sauce
26

Duo of Shrimp and Petite Crab Cakes
Baby Arugula Salad, Radicchio, Blood Orange, Remoulade
23

Organic Free Range Chicken
ABraised Nappa Cabbage, Bacon Lardons, Chanterelle Mushrooms,
Aromatic Grain Mustard Sauce
21

Skirt Steak
Corn, Carrots, Fingerling Potatoes, Chimichurri Sauce
23

7oz Filet Mignon
Haricots Vert, Baby Carrots, Fingerling Potatoes, Natural Jus
31

Pasta of the Day
18

Vegetarian Lunch is available Upon Request


Executive Chef Tristan Tevrow

The chef’s seasonal herbs are grown at our Pleasantdale Chateau Farm and Greenhouse

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

Cotuit Oysters on the Half Shell
Yuzu-Pink Peppercorn Mignonette
19

Yellowfin Tuna Tartare
Ginger, Cucumber, Jicama, Shiso, Lotus Root
21

Cold Poached Nova Scotia Lobster
Green Mango, Jicama, Hearts of Palm, Kaffir-Lime Remoulade
21

Smoked Duck Confit Risotto
Roasted Eggplant Farcie, Sweet Corn, Truffle Essence
19

Prosciutto, Honeydew Melon, Balsamic, Creamy Goat Cheese     
16

Grilled Marinated Octopus
Daikon Radish, Cucumber, Sesame, Siracha Aioli
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 Kale and Frisée Salad
Crumbled Roquefort Cheese, Asian Pear, Candied Pecans, Maple-Balsamic Vinaigrette
12


ENTREES

North Atlantic Cod
Baby Boy Choy, Corn, Ramen Noodles Tossed in Peanut Sauce, Young Coconut, Miso-Ginger Sauce
36

Mediterranean Bronzino
Kalamata Olives, Provençal Vegetables, Saffron Potatoes, Balsamic Pearls, Lemon-Caper Beurre Blanc
37

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

Organic Free Range Chicken
Snow Peas, Cashews, Basmati Rice, Apricot-Golden Raisin Chutney,
Garam-Masala Mustard Sauce
29

Bourbon-Brined Berkshire Pork Tenderloin
Roasted Squash and Peppers, Creamy Cheddar Grits, Maple-Whiskey Sauce
38

15oz Veal Chop
Wild Mushrooms, Root Vegetables, Truffle Fettuccine,
Cognac-Cream Sauce
57

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

Dessert Menu

Salted Butterscotch Crème Brûlée
Pecan Sanies
$12

Pumpkin Cheesecake
Caramel Ice Cream, Cinnamon Anglaise
$12

Warm Chocolate Pudding Cake
Banana Ice Cream, Banana Caramel Sauce
$12

Maple-Almond Mousse Torte
Apple Cider Ice Cream, Poached Apples, Cider Gelee
$12

Chocolate Fudge Sundae
Almond Lace Cup, Vanilla Bean Ice Cream, Sweet Whipped Cream, Candied Walnuts, Hot Fudge Sauce
$12

Assorted Petit Fours
Assortment of House-Made Cookies, Sweets, and Chocolates
$12

Sorbets
Pineapple, Cassis, and Pear
$12

Ice Cream
Vanilla Bean, Chocolate, and Maple-Walnut
$12

Artisanal Cheese Selection
Served with Organic Quince Paste
$23


Executive Pastry Chef Duane Hendershot

To make a reservation please contact us at 973-731-3463.

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

Dress Code

Elegant casual attire; jackets preferred for men, but not required. A more formal main dining room. Slightly more relaxed, refined attire accepted in the bar, piano room, and patio. Please no sneakers, t-shirts, or flip flops. For specific questions relating to our dress code, please call 973-731-3463.

Start typing and press Enter to search