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Dinner Menu


Steamed Bangs Island Maine Mussels  9.50
Champagne Curry Broth & Chervil

 Locally Raised Pork Belly Confit  9.50
 Roasted Grapes, and Maple Bourbon Onion Jam

 Fresh Gnocchi   9.50
 Parmesan Cream and New Hampshire Mushrooms, Truffle Essence

 Crab Cake   9.50
 Frisee, Avacado, Red Grape Tomato Salad, Red Remoulade Sauce

Chilled Gulf Shrimp Cocktail   9.50
Grilled Lemon and Citrus Tossed Greens


Chef Inspired Soup du Jour   5.00


Shaved Iceberg Lettuce   7.00
Lardons, Glazed Walnuts, Grape Tomato, and Herb Vinaigrette
 Topped with Fried Leeks and Great Hill Bleu Cheese

Spring Mix Greens   7.00
 Sliced Beefsteak Tomato, Red Radish, Ice Wine Vinaigrette
 Baby Arugula and Roasted Beets   7.00
 Dried Local Goat Cheese Crumbles


Pan Roasted Faroe Islands Salmon   28.00
 Grilled Long Stem Artichoke, Roasted Red and Yellow Tomato, Gigande Beans, with Red Wine and Bacon Vinaigrette
Filet of Beef Tenderloin  29.00
 Whipped Maine Potato and Seasonal Vegetables.  Served with Red Wine Demi-Glace, Topped with Bone Marrow Butter
Misty Knoll Farm Chicken Breast  27.00
 Sugar Snap Peas, Roasted Fingerling Potato, Sauce Supreme

Lobster Risotto 28.00
 With Asparagus Spears and Chive Oil

New Hampshire Spring Lamb Stew 28.00
  Caramelized Pearl Onions, Carrots, and Celery Served Over Whipped Potato
Linguini 25.00
 Garlic, Red Onion, and Fresh Herbs Tossed with New Hampshire Mushrooms and Extra Virgin Olive Oil


Prix Fixe   38.00
Order Any Two Courses From The Menu Plus Dessert

Neal E. Myer - Chef de Cuisine