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

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

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


Salads

BIBB AND FIELD GREEN SALAD . . . . . . 10
Sunflower Seeds, Breakfast Radishes, Marinated Artichokes, Preserved Meyer Lemon Vinaigrette

CLASSIC CAESAR SALAD . . . . . . 11
Parmigiano-Reggiano Cheese, Herb Crôuton, Red Onion

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

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

“PAELLA” RISOTTO . . . . . . 20
Spanish Chorizo, Rock Shrimp, P.E.I. Mussels, English Peas, Saffron 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
Snow Peas, Cashews, Basmati Rice, Apricot-Golden Raisin Chutney, Garam-Masala Sauce

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

7 oz. FILET MIGNON . . . . . . 31
Haricots Vert, Baby Carrots, Fingerling Potatoes, Natural Jus

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

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

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

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

COLD POACHED NOVA SCOTIA LOBSTER . . . . . . 21
Green Mango, Jicama, Hearts of Palm, Kaffir-Lime Remoulade

“PAELLA” RISOTTO . . . . . . 20
Spanish Chorizo, Rock Shrimp, P.E.I. Mussels, English Peas, Saffron Foam

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

MARINATED FLUKE CRUDO . . . . . . 17
Edamame, Cucumber, Sea Beans, Grapefruit, Jalapeno, Citrus Marmalade

Soups

THAI COCONUT-LEMONGRASS SOUP . . . . . . 12
Tamarind Marinated King Crab

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
Sunflower Seeds, Breakfast Radishes, Marinated Artichokes, Preserved Meyer Lemon Vinaigrette

BABY ARUGULA AND FRISÉE SALAD . . . . . . 13
Poached Strawberries and Rhubarb, Citrus-Candied Walnuts, White Balsamic Dressing

Entrées

LOCAL BLACK SEA BASS . . . . . . 39
Shaved Asparagus, Purple Potatoes, Leeks, Fava Beans, Dill Vinaigrette

PORCINI CRUSTED NOVA SCOTIA HALIBUT . . . . . . 42
English Peas, Corn, Morels, Fingerling Potatoes, Mushroom-Verjus Reduction

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

ORGANIC FREE-RANGE CHICKEN . . . . . . 29
Snap Peas, Cashews, Basmati Rice, Apricot-Golden Raisin Chutney, Garam-Masala Sauce

15 oz. ORGANIC PORK CHOP . . . . . . 38
Tuscan Pancetta and Sweet Corn Polenta, Braised Escarole, Fennel-Cherry Jam, Aged Sherry Reduction

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

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

16 oz. CREEKSTONE FARMS PRIME SIRLOIN . . . . . . 54
Asparagus, Caramelized Onions, Baby Carrots, Fingerling Potato Wedges, Roasted Shallot-Porcini Mushroom Bordelaise

CAMPANELLE PASTA WITH ROASTED SPRING LAMB RAGOUT . . . . . . 32
Root Vegetables, Peas, San Marzano Tomatoes, Parmesan Reggiano-Herb Crust

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

SALTED BUTTERSCOTCH CRÈMEBRÛLÉE . . . . . . 12
Pecan Sandies

WHITE CHOCOLATE & RASPBERRY CHEESECAKE . . . . . . 12
Nutella Ice Cream, Raspberry & Vanilla Sauces

WARM CHOCOLATE PUDDING CAKE . . . . . . 12
Banana Ice Cream, Banana Caramel Sauce

MAPLE-ALMOND MOUSSE TORTE. . . . . . 12
Apple Cider Ice Cream, Poached Apples, Cider Gelee

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
Pineapple, Cassis, and Pear

ICE CREAM . . . . . . 12
Vanilla Bean, Chocolate, Nutella, and Maple-Walnut

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

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

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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