C H E F ‘ S   M E N U    for   S W E E T H E A R T S

February 14, 2020

3-Course Prix-Fixe Dinner – $65 Per Person

Seatings from 5:00 – 8:30 p.m.

*Rooms available for a 15% discount for diners

Welcome plate of house-made biscuits, rolls and goat butter          


Á la Carte Nibble

Cheese Board   – $18

Farmers’ Board  –  $28

New Hampshire select oysters, Grazing Room’s Bloody Mary cocktail sauce, cabernet Mignonette   – 6 for $18; 12 for $32


Parsnip & Celeriac Bisque – walnut and parsley pesto

White Bean Soup – rosemary sausage, spinach and fennel

Bosc Pear Salad – Brookford Farm’s smoked blue, crisp pork belly, baby kale, cabernet reduction

Wintergreens, blood orange, roast baby beets, warm local goat cheese wrapped in walnuts

Potato & Caramelized Onion Pierogies – spiced apple sauce, dill sour cream

Bitterballen (Dutch meatballs) – shredded tenderloin in curry bechamel, pickled vegetables, grilled bread, Dijon mustard                                                                                               



Roasted Petite Hen in Citrus and Bay Leaves – roast fingerling potatoes, broccolini and roasted tomatoes


Grilled Lamb Chops (Meadowview Farms)  in Rosemary and Dijon – pommes Aligot, balsamic Brussels sprouts


Seared Petite Tenderloin – truffled garlic mashed potatoes, garlic spinach and baby carrots, Burgundy peppercorn reduction


Heirloom Squash & Goat Cheese Maultaschen – kale, walnuts, dried cranberries, sage butter  


Pan-Roasted Faroe Island Salmon – curried cauliflower, spiced lentils, emon cumin vinaigrette



Chocolate Fondue for Two

Chocolate Trio – Mexican spiced chocolate pot de crème, mini chocolate brownie and cherry parfait, and chocolate dipped strawberry

Passion Fruit Panna Cotta – white chocolate and citrus ganache, almond tuile cookie

Caramelized Pineapple Brown Butter Cake – coconut gelato

Ginger and Pear Sorbet – walnut cookie