We pride ourselves on exceptional dining and service, from the homemade breads and pastries, the three course meals in the dining room and the sumptuous country breakfast you’ll feast on each morning.
 Mornings at the Inn are a beautiful way to start the day, as our chef has thoughtfully prepared a rotating menu of choices, different for each day within a nine day cycle.
Traditional entrée choices start your morning meal with a choice of the daily breads or muffins, along with a chef’s selection of amuse, which is something small and tasty from the morning kitchen, followed by three choices of breakfast entrées, ranging from selections like the ones below.
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Buckwheat Pancakes
scratch made |
Breakfast Burrito
with kidney beans, chili with braised beef and cheese with salsa verde |
Breakfast BLT
served sandwich style with a nest of fried sweet potato |
Eggs Florentine
with hollandaise and spinach |
Steak and Eggs
classic style |
Breakfast Quiche
personal sized and chef’s choice, changes frequently |
Two Eggs Any Style with Bacon, Sausage and Home-Fries
classic style - always offered! |
Enjoy the morning meal the way it should be, with mountain views from our dining room, home-made breads, granolas and pastries, and a range of choices that should please any palate.
 The Inn at Thorn Hill & Spa is rated one of the top ten country inns in America, and one of only five dining rooms in the state of New Hampshire to receive the four-diamond award from AAA since 1997.
In January 2003, Condé Nast Gold list selected the Inn at Thorn Hill ‘#1 in the world for food in the Condé Nast Traveler Reader’s Choice poll.
The main dining room with mountain views accommodates up to 75 people, with an adjacent semi-private dining room which seats up to 16 comfortably. Downstairs, we have the Cooperage, which is a private, stone walled dining and tasting room that seats up to 20 off the wine cellar for private dining and special events, or just a relaxing, intimate and uninterrupted dinner for two.
Below is a sample fine dining menu to give you an idea of the range of foods we serve.
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| First |
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Winter Carrot Soup
confit of salmon, fresh chives and poached shallots |
8 |
Yukon Gold Potato Gnocchi
spicy red sauce with house made bacon and bianco sardo |
12 |
Pickled Vegetables
fresh uni with ‘escabeche’ and fried bread |
10 |
Sunchoke and Brown Butter Soup
fresh scallops and garlic chips |
10 |
Foie Gras Seared
red beet puree with red onion marmalade and spiced pecans |
14 |
Fresh Winter Greens
spiced walnuts, french bleu cheese and maple vinaigrette |
7 |
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| Second |
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Dayboat Scallops
braised lamb shank with croutons and tomato emulsion |
26 |
Chatham Cod
celery and potato root puree with lemon and parsley vinaigrette |
25 |
Parmesan Raviolis
fresh champignon and spinach salad with red potatoes |
24 |
Organic Duck
candied orange with dates and cumin scented polenta |
26 |
Young Chicken
red lentil salad with duck bacon and spicy tasso jus |
25 |
Beef Tenderloin
roasted trompette royale with potato terrine and perigeuex sauce |
30 |
* A gratuity of 20% will be added to parties of 6 or more |
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Wine Selections
We offer an extensive wine list. The full list is available in our dining room. Or click here to download our current list of our Top 50 wines from our 3,000 bottle wine cellar!
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 In addition to the more formal dining, our denim-friendly lounge seats up to fifty, in leather couches and club chairs, with nine seats at our fully-stocked bar for a great evening of libations and dining. Nosh on lighter fare from the lounge menu, or have a full dinner from the dining room menu while listening to entertainment Monday and Saturday evenings on our grand piano. We enjoy having local talent play in our lounge whenever we can, Saturday is Michael Jewell’s showcase of piano and dinner music.
 We enjoy accommodating our dinner guests’ dietary needs or restrictions, so do let us know when booking your reservation the specifics of the requirements so we and Chef John Russ can ensure you have a superb meal. Menus change often at the Inn, so there’s always a reason to come back and visit us again.
Below is a sample lounge menu to give you an idea of the range of foods and drinks we serve.
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| Plates |
sm/lg |
Artisanal Cheese Selection
Cow’s milk, Sheep & Goat’s milk |
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Fish Flautas
masa harina tortilla, spicy slaw & avocado |
6/12 |
Grilled Foccacia
roast pepper rouille, goat cheese & relish |
4/7 |
Braised Pork Belly
grilled green onions & melon salad |
9/14 |
Antipasto
cured meats, roast pepper, garlic, olives |
6/10 |
Calamari
crispy fried with marinated olive salad |
9/12 |
Parsley Ravioli
stained glass pasta, sweet potato ragout |
10/15 |
Prince Edward Island Mussels
white wine, cream & aromatics |
6/12 |
Chili Fries
smoked bacon & short rib chili & cheddar |
8/13 |
Big Burger
sesame bun, pickles, bacon, onion & alpine cheese |
14 |
Coq au Vin
traditional with bacon braised onions & rice pilaf |
15 |
Porterhouse Pig
pastrami rubbed, served with harissa & plantains plates |
17 |
Potables
Autumn Sidecar - Calvados, Cointreau, orange & sour, shaken, up
Shokato Fizz - Hendricks Gin, St. Germain elderberry, squeeze of lemon, cava, served up
The Tipperary - Jameson’s whiskey, sweet vermouth, Chartreuse, orange, rocks
East India - Cognac, touch of curacao, pineapple and bitters, shaken and strained, up |
12.00 |
Taps
Five Local Brews on Draught ~ 12oz pilsner
Moat Mountain Stout, North Conway, NH
Moat Mountain Pale Ale, North Conway, NH
Wasail Winter, Woodstock, NH
Tuckermans Pale Ale, Conway, NH
Unibrue Chambly Noir, Canada (5.75)
We also offer bottled beer that changes seasonally, a full scotch list, Champagnes by the glass, cognacs, cordials & other adult libations are kept behind the bar.
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4.50
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Wine Selections
We offer an extensive wine list. The full list is available in our dining room. Or click here to download our current list of our Top 50 wines from our 3,000 bottle wine cellar!
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Meet Chef John Russ
John Russ was raised in New Orleans, a city that is known for its vibrant culture of food, spirits and music. He is influenced very much by his family, who believes that good food is a powerful agent of change.
> See full bio |
Awards & Accolades
 Condé Nast Traveler Gold List #1 in the WORLD for FOOD, Annual Readers' Choice Poll
> See full article & more reviews |
Recipes
We will feature different recipes and tips from the executive chef and pastry chef on this web site from time to time. Read through the list and click on any recipe that sounds of interest and complete details will appear for your review. We often receive notes from our guests who have prepared recipes for items they've enjoyed in the dining room. Memories of their stay at the Inn come alive with every bite!
Be sure to bookmark this page and check back for new recipes and tips to complete your collection.
> Cinnamon Almond Brittle
1/2 cup water
1/4 tsp. cream of tartar
1 cup corn syrup
2 cups sugar
2 tsp. cinnamon
2 tbsp. butter
2 cups toasted sliced almonds
1 tsp. baking soda
Combine water, cream of tartar, sugar and corn syrup in a sauce pan. Boil until 340` with a candy thermometer, or until a deep golden brown.
Remove from heat. Quickly stir in cinnamon, then butter, almonds, and finally baking soda.
Pour onto a Silpat mat, or onto an oiled parchment lined sheet pan and quickly spread out using a heat proof spatula. Cool completely and break into irregular pieces to serve.
> Hot Milk Chocolate
2 cups heavy cream
1/4 cup sugar
1/4 cup water
2/3 cups chopped milk chocolate (more to taste)
Bring heavy cream, sugar, and water to a boil in a heavy bottomed sauce pan.
Add chocolate and stir constantly with a whisk until well combined. Heat until one bubble pops.
Remove from heat and cool slightly.
Makes two Mugs
> Oatmeal Cranberry Nut Cookies
Preheat oven to 375 degrees.
4 cups quick oats
3 cups all purpose flour
1 cup brown sugar (packed)
2 cups chopped walnuts
1 cup unsalted butter, softened
1 cup sugar
2 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
1 cup dried cranberries
4 eggs
Combine all ingredients in mixer with paddle attachment.
Drop by the tablespoonful onto a parchment lined baking sheet
Bake for about 15 minutes
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