Cuisine:

• British
• New England
• Regional
• American
• Organic

Castle Hill Inn & Resort Description:
Some restaurants brag of making everything from soup to nuts in-house. The signature eatery at the Castle Hill Inn & Resort is happy to draw on local talent from outside its kitchen: breads from Bristol Bakery, artisanal cheeses from Providence's Farmstead, pears from Sakonnet Vineyards poached in wine. If this open attitude frees chef Jonathan Cambra to focus strictly on cooking, all the better: with three-, five- and eight-course prix-fixe menus available, there's plenty that requires his attention. Fortunately, he and his polite staff are up to the challenge, creating a dining experience worthy of the elegant setting. (The main dining salon has windows on three sides; come at dusk for striking sunsets.) A meal might start with a delightful amuse-bouche such as sweet potato cheesecake, followed by a bowl of carrot and sweet potato soup. Next, perhaps pan-seared Georges Bank scallops will pack the sting of green garlic, while Muscovy duck carpaccio proves by turns delicate and robust. From an intermezzo of blood orange-honey sherbet, you may move on to tender rack of lamb, lightly crusted with farmer's cheese. Only the chocolate soufflé may be a bit of a letdown---but hardly detracts from the overall enjoyment of an evening spent here (and oh, those views).


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