Dinner Menu


Steamed Bangs Island Maine Mussels  9
Champagne Curry Broth & Chervil (GF upon request)

Crab Cake   8
 Bibb Lettuce, Avacado, Grape Fruit, Louis Dressing

Chilled Gulf Shrimp Cocktail   8
Grilled Lemon and Citrus Tossed Greens (GF)

House Made Gnocci   7
Tomato Basil Sauce, NH Mushroom Company Bear's Head Mushrooms (V)

Proscuitto and Melon  8

Caprese Salad  7
Moriah Valley Farm Tomatoes, Shelburne NH, Fresh Mozzarella and Basil


Chef Neal's Daily Creation  5


Shaved Iceberg Lettuce   7
Lardons, Glazed Walnuts, Grape Tomato, and Herb Vinaigrette
Topped with Fried Leeks and Great Hill Bleu Cheese

Mix Green Salad   7
Locally Grown Greens, Sliced Beefsteak Tomato, Red Radish, Ice Wine Vinaigrette
 Knife and Fork Caesar Salad  7 
 Garlic Croutons, Parmesan Tuile, White Anchovy

Bibb and Kale  7
Poached Pear, Dried Cranberries


Pan Roasted Faroe IslandSalmon   28
Local Fingerling Potatoes, Locally Grown Vegetables (GF), Light Mustard Sauce

Grilled Swordfish  28
Fingerling Potato, Sauteed Spinach, Maitre d Hotel Butter

Steamed Maine Lobster 28
Lingunini in House Made Lobster Demi  (GF upon request)

Misty Knoll Farm Statler Chicken Breast  27
New Hampshire Mushrooms, Peas, Whipped Potatoes

Grilled Meadow View Farm Lamb Stew  28
Whipped Potatoes, Locally Grown Root Vegetables (GF)
Filet of Beef Tenderloin  29
Whipped Maine Potato, Locally Grown Vegetables.  Served with Red Wine Demi-Glace, Topped with Bone Marrow Butter (GF)
Veal Milanese 28
Breaded Veal Cutlet
Fried Capers and Lemon, Sauteed Spinach

Mount Washington Valley Raised Pork Loin 28
Raised by Farmer Glen, Maine Whipped Potatoes, Local Root Vegetables

Eggplant Parmesan 26
Lightly Breaded, Linguini Marinara, Local Kale Chips
* If dining with us multiple evenings Chef Neal will create alternative vegetarian options for you each evening
Prix Fixe   40.00
Order Any Two Courses From The Menu Plus Dessert

Neal E. Myer - Chef de Cuisine