LUNCH MENU  ⋅  DINNER MENU  ⋅  DESSERT MENU  ⋅  BAR MENU

Lunch Menu

Lunch is Served Served Monday through Friday from 12:00 p.m. through 3:00 p.m.

APPETIZERS

YELLOWFIN TUNA TARTARE . . . . . . 19
Ginger, Cucumber, Jicama, Shiso, Lotus Root

CLASSIC SHRIMP COCKTAIL . . . . . . 18

BLISH POINT OYSTERS ON THE HALF SHELL . . . . . . 18
With Yuzu, Miso and Shallot Mignonette

ASSORTMENT OF OYSTERS, SHRIMP, KING CRAB LEG . . . . . . 24


Salads

ROASTED BEET SALAD . . . . . . 12
Blood Orange, Frisée, Sumac Yogurt

BIBB AND FIELD GREEN SALAD . . . . . . 10
Pumpkin Seeds, Pickled Watermelon Radish, Apple Cider Vinaigrette

BABY KALE SALAD . . . . . . 13
Dried Cranberries, Butternut Squash, Candied Walnuts, Manchego Cheese, Maple-Balsamic

Soup

FRENCH ONION SOUP. . . . . . 10
Gruyere En Croûte


 

Sandwiches

HIGHLAWN PAVILION ROYAL BURGER . . . . . . 18
Vermont Cheddar, Applewood-Smoked Bacon, Lettuce, Tomatoes, Onion, French Fries, Toasted Brioche

NEW ENGLAND STYLE LOBSTER ROLL . . . . . . 24
Mixed Green Salad, Balsamic Vinaigrette, French Fries

OPEN-FACED SMOKED SALMON BAGUETTE . . . . . . 19
Boursin Cheese, Cucumber, Greek Yogurt, Everything Bagel Spice

HIGHLAWN “REUBEN” . . . . . . 20
Wagyu Pastrami, Gruyère Cheese, Coleslaw, Sauce Piquant, Homemade Sourdough

Entrées

OMELETTE OF THE DAY . . . . . . 15
Local Glenbeigh Farm Organic Eggs, Field Green Salad

WILD MUSHROOM AND TRUFFLE RISOTTO . . . . . . 20
Root Vegetables, Porcini Foam

BABY ICEBERG COBB SALAD . . . . . . 22
Organic Chicken, Raisin River Bacon, Glenbeigh Farms Poached Egg, Avocado Mousse, Roquefort Dressing

FAROE ISLANDS SALMON . . . . . . 26
Marinated Shiitake Mushrooms, Baby Bok Choy, Coconut-Forbidden Rice, Ginger-Lemongrass Emulsion

LOCAL SEAFOOD “CATCH OF THE DAY” . . . . . . M/P

DUO OF SHRIMP AND CRAB CAKES . . . . . . 23
Baby Arugula Salad, Radicchio, Blood Orange, Remoulade

ORGANIC FREE-RANGE CHICKEN . . . . . . 21
Roasted Baby Brussels Sprouts, Applewood Smoked Bacon, Parsnip-Pear Purée, Onion Marmalade, Maple Cider Glaze

CHIMICHURRI MARINATED SKIRT STEAK . . . . . . 23
Frites, Marinated Vegetable Skewers

GRILLED FILET MIGNON . . . . . . 31
Pearl Onions, Haricots Vert, Thumbelina Carrots, Mashed Potatoes, Bordeaux Reduction

PASTA OF THE DAY . . . . . . 18

Vegan Lunch is Available Upon Request.

The Chef’s Seasonal Herbs are Grown at our Pleasantdale Chateau Farm and Greenhouses.

Dinner Menu

Dinner is Served Seven Days a Week
Monday – Thursday: 5:30 – 9:00 p.m.   |   Friday: 5:30 – 10:00 p.m.   |   Saturday: 5:00 – 10:00 p.m.  |  Sunday: 5:00 – 9:00 p.m.

APPETIZERS

SAMPLES OF THE SEA . . . . . . 29
Maine Lobster, Oysters, Alaskan King Crab Leg, Shrimp, Jumbo Lump Crabmeat

SHELLFISH PLATEAU  . . . . . . 68 (for 4)/136 (for 8)
Blish Point Oysters, Little Neck Clams, Gulf Shrimp Cocktail, Tuna, Jumbo Lump Crabmeat, King Crab Leg, Mignonette, Cocktail Sauce
Add Half Lobster . . . . . . 16
Add Whole Lobster  . . . . . . 32

CLASSIC SHRIMP COCKTAIL . . . . . . 19
Old Bay Seasoning

BLISH POINT OYSTERS ON THE HALF SHELL  . . . . . . 19
Yuzu-Pink Peppercorn Mignonette

YELLOWFIN TUNA TARTARE . . . . . . 21
Ginger, Cucumber, Jicama, Shiso, Lotus Root

“BACON AND EGGS” . . . . . . 20
Wild Boar Belly, Ameraucana Eggs, Shoestring Potatoes, Hollandaise Sauce

WILD MUSHROOM AND TRUFFLE RISOTTO . . . . . . 18
Root Vegetables, Porcini Foam

PROSCIUTTO . . . . . . 16
Compressed Melon, Balsamic, Creamy Goat Cheese

BURRATA CHEESE WITH EGGPLANT “CEVICHE” . . . . . . 17
Marinated Eggplant, Cucumber, Olive Oil

Soups

LOCAL ACORN, BUTTERNUT, AND KABOCHA SQUASH SOUP . . . . . . 12
Caramelized Apples, Cinnamon, Olive Oil

CLASSIC FRENCH ONION SOUP . . . . . . 11
Gruyère Cheese En Croûte


 

Salads

ROASTED BEET SALAD . . . . . . 14
Citrus, Frisée, Sumac Yogurt, Toasted Pistachios

BIBB AND FIELD GREEN SALAD . . . . . . 12
Pumpkin Seeds, Pickled Watermelon Radish, Apple Cider Vinaigrette

BABY KALE SALAD . . . . . . 13
Dried Cranberries, Butternut Squash, Candied Walnuts, Manchego Cheese, Maple-Balsamic

Entrées

CASHEW AND COCONUT CRUSTED SWORDFISH . . . . . . 39
Japanese Eggplant, Rice Noodles, Peanut Dressing, Hon-Shimeji Mushrooms, Thai Curry Sauce

DAY BOAT SCALLOPS . . . . . . 42
Delicata Squash Purée, Wilted Arugula, Artichoke Hearts, Chanterelle Mushrooms, Maple-Vanilla Beurre Blanc

FAROE ISLANDS SALMON . . . . . . 35
Marinated Shiitake Mushrooms, Baby Bok Choy, Coconut-Forbidden Rice, Ginger-Lemongrass Emulsion

ORGANIC FREE-RANGE CHICKEN . . . . . . 29
Roasted Baby Brussels Sprouts, Applewood Smoked Bacon, Parsnip-Pear Purée, Onion Marmalade, Maple Cider Glaze

JUNIPER BRINED VENISON LOIN . . . . . . 43
Brown Butter Spätzle, Dried Cranberries, Currant Celery Root, Toasted Pecans, Black Pepper- Calvados Reduction

MUSTARD AND HERB-CRUSTED RACK OF LAMB . . . . . . 48
Roasted Cippolini Onions, Swiss Chard, Chanterelles, Creamy Potato Purée, Thyme Jus

GRILLED FILET MIGNON . . . . . . 44
Pearl Onions, Haricots Vert, Thumbelina Carrots, Mashed Potatoes, Bordeaux Reduction

18 oz. CREEKSTONE FARMS PRIME BONE-IN RIBEYE . . . . . . 62
Caramelized Onions, Baby Carrots, Fingerling Potato, Roasted Shallot Bordelaise

HOMEMADE GNOCCHI AND DUCK CONFIT TRUFFLE CARBONARA . . . . . . 32
Root Vegetables, Hen of the Woods Mushrooms, Smoked Bacon

LEGUMES DES JARDIN . . . . . . 27
Ratatouille-Stuffed Pequillo Peppers, Seasonal Vegetables, Medley of Shiitake and Oyster Mushrooms, Green Curry Lentils

Seasonal herbs, vegetables and fruits are grown at our own Pleasantdale Château Farm, Greenhouses and Orchards.
The artisanal water at Highlawn is pure mineral water sourced from our own wells deep below Eagle Rock Reservation.

Dessert Menu

PB&J CRÈME BRÛLÉE . . . . . . 12
Peanut Butter Creme Brûlée, Raspberry Swirl, Leche Cookies

NOT YOUR “GRANNY SMITH” . . . . . . 12
Cheesecake Spiced Apple Pie, Spiced Whipped Cream, Apple Chip, Caramel Sauce, Vanilla, Anglaise, Spiced Rum Ice Cream, Cookie Brittle

THE TIPSY PUMPKIN . . . . . . 12
Chocolate-Stout Cake, Pumpkin Custard, Honey Tuile, Cranberry Sauce, Salted-Fudge-Brownie-Swirl Ice Cream

TOFFEE COFFEE . . . . . . 12
Sticky-Toffee Cake, Espresso Drizzle, Vanilla Anglaise, Brown Sugar, Cappuccino Ice Cream

CHOCOLATE FUDGE SUNDAE . . . . . . 12
Almond Lace Cup, Vanilla Bean Ice Cream, Sweet Whipped Cream, Candied Walnuts, Hot Fudge Sauce

ASSORTED PETIT FOURS . . . . . . 12
Assortment of House-Made Cookies, Sweets, and Chocolates

SORBETS . . . . . . 12
Cranberry-Orange, Pomegranate, Green-Apple Spoom (contains egg white)

ICE CREAM . . . . . . 12
Vanilla, Chocolate, Spiced Rum, Pumpkin-Cheesecake, Cappuccino, Salted-Sweet Cream with Fudge-Brownie Swirl

ARTISANAL CHEESE SELECTION . . . . . . 23
Served with Organic Quince Paste

~ Pastry Chef Daniel Micucci

Piano Room & Bar Menu

HIGHLAWN BURGER “AU POIVRE” . . . . . . 24
Peppercorn-Crusted Angus Beef, Foie Gras, Aged Swiss Cheese, Spinach, Brioche Bun, Onion Rings


Bar Pizza

MARGHERITA PIZZA . . . . . . 14
Olive Oil, Fresh Basil, Heirloom Tomato Sauce, Fresh Mozzarella

Additional Toppings . . . . . . 2 (each)
Artichokes, Roasted Peppers, Mushrooms, Applewood-Smoked Bacon, Olives, Serrano Ham, Caramelized Onions, Truffle Oil

HIGHLAWN PIZZA . . . . . . 14
Caramelized Onions, Wild Mushrooms, Fontina Cheese, White Truffle Oil


Grilled Sandwiches

VEGETARIAN FRENCH BAGUETTE. . . . . . 14
Grilled Eggplant, Roasted Peppers, Mozzarella, Fennel Pollen, Aged Balsamic, Pesto

OPEN-FACE SKIRT STEAK SANDWICH. . . . . . 24
Arugula Salad, Beer Battered Onion Rings


Seafood

PETITE CRAB CAKE SLIDERS . . . . . . 18
Bibb Lettuce, Remoulade Sauce

NEW ENGLAND LOBSTER ROLL . . . . . . 24
Mixed Green Salad, Balsamic Vinaigrette, French Fries

FRIED CALAMARI . . . . . . 14
Marinara Sauce

SHRIMP TEMPURA . . . . . . 14
Chili Garlic Sauce

SHELLFISH PLATEAU . . . . . . 55
4 Fishers Island Oysters, 4 Little Neck Clams, 6 Gulf Shrimp Cocktail, Tuna & Salmon Tartare, Jumbo Lump Crab Meat, King Crab Leg, French & American Cocktail Sauce

Add Half a Lobster . . . . . . Additional 16


Antipasto

HIGHLAWN RUSTIC CURED MEAT BOARD . . . . . . 16
Capicola, Olli Speck, Wild Boar Soppressata, Culatello, Cheese & Olives

ALL-NEW HAPPY HOUR!

Enjoy drink specials and featured appetizers Monday through Thursday from 4:30 – 6:00 p.m. in our Bar, Piano Room, and Outdoor Patio!

To make a reservation by phone please contact us at

973-731-3463.

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.

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