Holiday Menus

Celebrate your holidays at Colby Hill Inn. Every Holiday we strive to give our guests memories they won't forget. The holiday special meals include Valentine's Day, Easter, Mother's Day, Thanksgiving, New Year's Eve, and our special Christmas Cheer Menu which is available all throughout the Christmas Season.

Holiday menus will be posted and updated between 6-8 weeks before the holiday.

VALENTINE'S DAY MENU

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Sunday, February 14, 2021
Chocolate Lover's Brunch $45 per person. Seatings between 9:00 a.m. - 12:00 p.m.
3-Course Prix-Fixe Menu – $70 per person. Seatings between 4:00-8:00 p.m.
Welcome Basket of Bread & Biscuits
and Champagne


GRAZE

Parsnip & Celeriac Bisque - walnut and parsley pesto

Lobster Bisque - cheddar oyster crackers.

Bosc Pear Salad – smoked blue, crisp pork belly, baby kale, cabernet reduction

Winter Greens - 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  
FEAST

Roasted 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 Tenderloin - truffled garlic mashed potatoes, garlic spinach with 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, lemon cumin vinaigrette

INDULGE

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

EASTER SUPPER MENU

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Sunday, April 4, 2021
3-Course Prix-Fixe Menu – $50 per person. Seatings between 12:00-6:00 p.m. Patio and lawn seating available (weather permitting)
Welcome Basket of Bread & Biscuits
and Champagne


GRAZE

Lemon Chicken Noodle Soup - peas, baby carrots

Slovak Beet and Buttermilk Soup - chopped egg, dill

Simple Spring Greens Salad - champagne vinaigrette

Asparagus & Chioggia Beet Salad - mint, pistachio, Easter radish, feta, and cabernet vinaigrette

Local Farmer's Cheese & Spinach Pierogies - ocal farmers cheese and spinach, caramelized sweet onions, organic chive sour cream

Red Beet Deviled Eggs - pea tendrils, grilled brioche
FEAST

Greek-Style Roast Leg of Lamb in oregano and garlic

Maple and Cider Mustard Glazed Ham

Prime Rib Smoked with Pink Peppercorn and Rosemary -  horseradish cream

*All of the above served with spring vegetables and fingerling potatoes

Day Boat Scallops - sweet pea risotto, oil-cured tomatoes

Rabbit Pot Pie - garlic mashed, spring vegetables

Carrot Spätzle - spring mushrooms, asparagus, smoked gouda

INDULGE

Easter Chocolate Trio – chocolate mousse, mini chocolate peanut butter cake, chocolate bunny

Maple Walnut Carrot Cake

Strawberry Rhubarb Pie - ginger ice cream

Lavender Crème Brûlee - sugar cookie

Rose Sorbet - gluten-free petite-four


MOTHER'S DAY LUNCHEON MENU

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Sunday, May 9, 2021
3-Course Prix-Fixe Menu – $50 per person. Seatings between 12:00-4:00 p.m.
Expansive seating options: Grazing Room, barn, patio and lawn (weather permitting)

FATHER'S DAY RAW BAR & BARBECUE MENU

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Sunday, June 20, 2021
If you haven't heard...every Sunday, May 2 - October 17, we will offer an outdoor Raw Bar and Barbecue.
We will also feature flights of craft beer, sake, and select wines as well as seasonal cocktails.
Each week, plan to enjoy live music.

À la carte menu - Seatings from 3:00-7:00 p.m.
The Grazing Room Chef's Menu will also be offered.
(In case of rain, we will operate in the Barn)

THANKSGIVING MENU

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Thursday, November 25, 2021
3-Course Prix-Fixe Menu – $55 per person. Seatings between 12:00-6:00 p.m.

The CHEF'S CHRISTMAS CHEER MENU

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December 8-23 (13-14th, 20th, and 21st private parties only), Dec. 22-23, 28-30.
Feast of Seven fishes on Christmas Eve. Closed Christmas Day. Ho Ho Homicide Murder Mystery and High Tea on 12/26.
A la carte Menu
Seatings between 4:00-8:30 p.m.

APPETIZERS TO SHARE

Farmers' Cheese & Charcuterie Plate
Selection of local cheeses, cured meats, house-made pickles, grilled bread, artisanal crackers, accouterments such fig paste, honey – $28

Half Dozen Sea Sprite Oysters (NH)
Cocktail sauce, red wine mignonette –  $16 1/2 dz, $30 dz

Goat Cheese & Roast Apple Pierogies
Sour cream, crab apple butter –  $16

Foie Gras Torchon
Diced Granny Smith apple, balsamic vinegar, rosemary, and sea salt brioche – $20

Crisp Salt Cod Cakes - lemon caper tartare sauce - $18

Crisp Calamari - Espellette gribiche - $16

Dutch Bitterballen (meatballs) – curried pulled beef, curried catsup, sharp mustard, grilled bread, house-pickled vegetables - $16

GRAZE

All options served with a welcome platter of peasant bread and biscuits with honey butter

Traditional Slovak Sour Mushroom Soup - $10

Lobster Bisque – house-made oyster crackers - $12

Market Greens Salad – champagne vinaigrette - $10

Winter Greens – grapefruit, beets, walnuts, smoked blue cheese - $14

Verjus Poached Seckel Pear Salad  – lavender and black pepper goat cheese, mixed greens, fresh figs, pomegranate, verjus vinaigrette - $14



FEAST pt. 1

Pork Wiener Schnitzel – cucumber, dill, sweet and sour red cabbage, French fries - $32
  • Suggested wine pairing: Rotglipfer (2017), Heinrich Hartl III, Austria ($16/glass)


Scallop & Halibut Pot Pie – served with cheddar mashed potatoes - $36
  • Suggested wine pairing: Chardonnay (2016), Ravines Cellars, Geneva – New York ($16/glass)


Maultaschen – traditional veal dumplings in roast duck broth, spinach and carrots - $34
  • Suggested wine pairing: Merlot (Reserve)(2014), Echeverria, Chile ($10/glass)

Braised Burgundy Lamb Shank – winter vegetables, wild mushroom spaetzle - $36
  • Suggested wine pairing: Shiraz (2016), "The Boxer", Mollydooker, Australia ($16/glass)

INDULGE

Apple Strudel with Whipped Cream

Fluffernutter Cheesecake

Tiramisu

Chocolate Chip Cannolis


Rum-Soaked Almond & Fig Cake – brown butter gelato, candied orange

Christmas Trio
: Peppermint Crème Brûlee, Christollen, Christmas Cookies

White Chocolate & Dark Chocolate Ganache – blood orange & olive oil sorbet, pine nut brittle

IMBIBE (Special holiday drinks)

Sparkling Eden (hard) Cider ($10)
Gluhwein, Ice Wine or Apple & Pear Brandy ($8 surcharge)

Hot Chocolate or Mulled Cider ($6)
Woodstock Inn Wassail Ale (NH)

Candy Cane Infused Vodka Martini
House-infused vodka, clear Crème de Cacao, Angostura Bitters, Candy Canes

Holiday Rum Punch
Prosecco, ginger beer, cranberry juice, ruby red grapefruit juice, rum, pear slice

Spiked Mexican Hot Chocolate
Belgian chocolate, half and half, simple syrup; tequila, orange zest, cinnamon

Santa's Side Car
Bourbon, Cointreau, lemon, lemon zest

Mistletoe Margaritas
Tequila, white cranberry juice, Grand Marnier, lime, simple syrup, rosemary, and cranberry

Contoocook Nog
Contoocook Creamery Egg Nog, spiced rum, orange zest, nutmeg

Fainting Reindeer
Vodka, Belle de Brillet pear liquor, pear nectar, walnut bitters, cherry

Deck the Halls
Clementine & pomegranate juice, bourbon, Campari, dry vermouth, orange bitters, simple syrup

FEAST pt. 2




Beet & Ricotta Gnocchi
– broccoli rabe, truffle butter- $32
  • Suggested wine pairing: Beaujolais-Villages (2017), Vignobles Bodillard. France ($11/glass)


Herb Crusted Prime Rib – smoked cheddar Yorkshire pudding, duck fat roast fingerlings, Brussel sprouts, fresh horseradish- $42
  • Suggested wine pairing: Malbec (single-vineyard)(2017), Familia Mayol, Argentina ($12/glass)

Cassoulet – Flageolet beans, Andouille sausage, smoked pork, duck confit - $34
  • Suggested wine pairing: Rotglipfer (2017), Heinrich Hartl III, Austria ($16/glass)

CHEF'S SPARKLING NEW YEAR'S EVE WINE DINNER

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Friday, December 31 (7:00 p.m.-1:00 a.m.)
$165 per person (plus gratuity and sales tax)
6-Course Dinner with Pairings of Exceptional Sparkling and Sea Smoke Wines (only the best for New Year's Eve!).
Late-night atmosphere: live music, roaring fire, fun board games, more champagne, and late-night treats. 

OVERNIGHT PACKAGE
Complimentary Champagne Brunch and late 1:00 pm check-out for overnight stays

COURSE 1-3

COURSE 1:
Foie Gras Torchon – diced Granny Smith apple, house-made rosemary and sea salt brioche, balsamic vinegar

  • Cocktail Pairing: Belle de Brillet Pear Martini OR Hot & Dirty Gin Martini OR Fresh Tangerine Mimosa


COURSE 2:
New Hampshire Oysters Two Ways: Russian on the Half Shell (chilled vodka, sour cream, caviar): Stuffed with Tasso ham, spinach, cornbread, creole aioli

  • Sparkling Pairing: Blanc de Noirs (Pinot Noir) - "Sea Spray". Sea Smoke. Santa Rita, CA. 


COURSE 3:
Petite Rabbit & Mushroom Cassoulet – flageolet beans, rabbit confit, mushrooms

  • Wine Pairing: Chardonnay. Sea Smoke. Santa Rita, CA.

COURSE 4-6

COURSE 4: (Guests must pre-select one upon making reservation or one week in advance)

Petite Tournedos with Lobster Tail – sauce Bearnaise, duck fat fingerlings, crisp Brussels sprouts

Moroccan Spiced Rack of Lamb – cumin and cinnamon-spiced winter squash, oil-cured olives, winter greens, couscous.

  • Wine Pairing: Pinot Noir - "Ten". Sea Smoke. Santa Rita Hills, CA.


COURSE 5:
White Winter Festival – coconut cup, white chocolate gelato, crisp meringue, lavender snow, gold leaf

  • Sparkling Pairing: Champagne Rose, Laurent-Perrier. France


COURSE 6:
Plate of Mignardises
Served with coffee, tea, or espresso

EXTRAS

Late-Night Indulgence – served at 11:45 pm

Assorted Chocolate Truffles, Sweet & Savory Bites

  • Wine Pairing: Champagne, Brut. Piper-Heidsieck. France


Champagne Brunch – Sunday from 10:00-11:30 am (late check-out at 1:00 pm)

Coffee or Tea and Fresh Juices

Prosecco, Champagne Mimosas or Chef's Bloody Mary's

  • Assorted House-Made Pastries
  • Fruit & Yogurt Parfait with House-Made Granola
  • Smoked Salmon Eggs Benedict (house-made English muffins) with Caviar
  • Beet & Potato Hash
  • Local Maple Breakfast Sausages
  • Poached Pear & Endive Salad – walnuts, arugula, orange supreme, verjus vinaigrette