Join us on a Wines of the World Tour without leaving Southern New Hampshire….until maybe we do plan a trip.

Each Friday dinner party (usually held on the 3rd or 4th Friday of the month) will focus on one wine region of the world. Top-picked wines will be paired with five regional-influenced tasting courses prepared by Chef Barnes. As always, the menu will also be local farm-to-table driven. Arrive as early as 5:30 to comingle with other guests with LIVE ORIGINAL MUSIC – the bar will serve cocktails prior to dinner (included in the dinner rate). We sit for dinner at 6:30 p.m.  

This will be a 5 or 6-course meal with the courses presented in tasting sizes.

Including the wine pairings (but not alcohol purchased prior to dinner), the cost of dinner is $90-100 per person, excluding tax and gratuity (depending upon price points of wines). Rooms will be discounted by 15% for Tour guests on the night of each tour. You’ll receive another 5% room discount on any subsequent Wine Dinner sleepover!


Each month, we include a wine and/or food expert in addition to Chef Barnes


TOUR SCHEDULE

Reservations Required

NEXT EVENT – 

Tuesday, January 22, 2019 – Special event for NH WINE WEEK!  –    New England College Graduate Peter Merriam’s Russian River Valley Vineyard. A five-course pairing dinner — $95 per person to include a cocktail hour drink (add tax and gratuity). Special Room rate of $100 for all attendees! Hosted in collaboration with New Hampshire’s Perfecta Wine Company. Cocktail hour begins at 5:30, dinner at 6:30.

COURSE ONE

Sunset Rock Farm goat cheese gnocchi, roast green apple, cured lemon and thyme

Wine Pairing: Sauvignon Blanc, Danielle (2016)

COURSE TWO

 Seared Portsmouth sea scallop, chestnut mushroom, winter forest vinegar

Wine Pairing: Pinot Noir Cuvée (2015)

COURSE THREE

Local Berkshire pork tenderloin, Contoocook smoked cheddar grits,  Gould Hill cider maple reduction

Wine Pairing: Merlot, Windacre Estate (2014)

COURSE FOUR

Seared juniper duck breast, Fiddle Head Tomme herbed turnover, sweet potato purée, ponderosa pine and sage syrup

Wine Pairing: Cabernet Sauvignon, Rockpile (2013)

COURSE FIVE

Chocolate caramel walnut tart, house-made bourbon ice cream

Wine Pairing: Bordeaux Red Blend, Miktos (2009)

 

February 15, 2019 – Italy

SUNDAY, February 17 – BOURBON, WHISKEY & WINE DINNER (that’s right – bourbon!) – $125 pp.

Friday, March 22, 2019 – The California Diamond Wine Dinner – $140 pp

Sea Smoke, Kistler, Oakville & Ghost Block Vineyards 

Friday, April 19, 2019 – Greek Wine Dinner Party

Friday, May 24, 2019 – TBD

Tentative  – Frey Organic & Biodynamic Wines (no sulfites added) with Jonathan Frei – Redwood Valley, CA

Friday, June 28, 2019 – TBD

Friday, July 26, 2019 – TBD

No August Wine Dinner

Friday, September 27, 2019  – Bruce & Jeff’s Favorite Vineyard Pick 

Black Ankle Vineyard ($120 per person)

Friday, October 25, 2019 – Masquerade Wine Dinner Party 

Friday, November 15, 2019 – Wine Dinner

Friday, December 20, 2019 – Christmas Holiday Wine Dinner Party

 

NEW YEAR’S EVE 2020 WINE DINNER PARTY. Dance party included for all dinner and inn guests. Clearing floors for dancing with DJ Scrumptious (Avert Guldemond), 10:30 p.m.-1:00 a.m. Not open to non-diners.


CHEF ‘S  NYE  2020  FRENCH WINE DINNER M E N U

5-Course Wine Dinner Party for $125 pp

(*menu to be posted by Nov. 1, 2019)

7:30 p.m. – 1:00 a.m.

Come early to try our expanded bourbon bar and signature cocktails – cash bar

COURSE ONE 

TBD

Wine Pairing: TBD

COURSE TWO

TBD

Wine Pairing: TBD

COURSE THREE

TBD

Wine Pairing: TBD

COURSE FOUR

TBD

Wine Pairing: TBD   

FIFTH COURSE:

Dessert Buffet

Wine Pairing: Free-flowing Champagne (TBD)

 

 

******* Our Chef tries to accommodate your needs. Some menu modifications for dietary restrictions may be made upon confirmation of your reservation****