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 will 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 December sample of our fine dining menu, which changes frequently and seasonally.
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Appetizer ~
Tomato Soup 8
Creamy tomato soup flavored with house-made, cider cured bacon
Mixed Greens 10
Mixed hot house organic greens tossed with Maytag blue cheese,
toasted pecans, pickled red onions & clover honey balsamic vinaigrette
Smoked Salmon Plate 10
Duck Trap River smoked salmon with crispy crostini, chopped egg,
imported capers & chive crème fraîche
Goat Cheese Crepe 12
Warm goat cheese filled crepes topped with spiced apple & raisin compote
Antipasto 11
Grilled prosciutto wrapped asparagus, flame charred peppers, imported
olives with roasted shallot & Chianti vinaigrette
Entrée ~
Seared New York Strip 30
Aged certified Angus beef strip steak, truffle & chive mashed potato,
cider-cured, bacon wrapped haricot vert with a roasted garlic demi glace
Roast Chicken 28
Breast of free range chicken, tomato saffron risotto cake, braised fennel
with a rosemary chicken Jus
Grilled Trout 25
Farmed rainbow trout, Belgian style frites,
petit hot house green salad dressed with lemon caper vinaigrette
Tandoori Lamb 32
Indian spiced grilled lamb loin, curried potato samosa,
sautéed baby spinach with a lemon cumin yogurt sauce
Penne Putanesca 26
Imported Italian penne pasta rigate, with a traditional putanesca sauce
& topped with shaved parmesan
Seafood Risotto 24
Prince Edward Island Mussels, black tiger shrimp & calamari
tossed with lemon herb Arborio rice, served with grilled asparagus & crusty bread |
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* A gratuity of 20% will be added to parties of 6 or more
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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 is always a reason to come back and visit us again.
Below is a sample of our curent lounge menu to give you an idea of the range of foods we serve.
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Popcorn 4.5
Hot air popped, served with butter& parmesan or chipotle chili dusted
Caesar Salad 9.0
Hearts of Romaine, classic dressing, home-made croutons, Spanish anchovies
Shrimp Wontons 12.0
Deep fried shrimp stuffed wontons served with a ginger & sweet chili dipping sauce
Basket of Fries 5.0
Freshly cut Idaho potato fries served with black pepper ketchup and malt vinegar
French Onion Soup 5.0
Classic presentation with gratin of Gruyere cheese
Fried Olives 5.0
Breaded, blue cheese stuffed Cerignola olives with red pepper aioli
Mixed Nuts 4.0
Assorted dry Roasted nuts tossed with sel du mer, fresh herbs & spices
Risotto Balls 5.0
Fresh Mozzarella stuffed, served with fresh marinara sauce
Hummus Plate 7.0
Served with grilled pita bread
Artisanal Cheese Plate 8/12/15
Assortment of imported or domestic cheeses served with fruit chutney & crusty bread
Queso Fundido 10.0
Melted Queso Fresco & Monterey Jack cheeses with chorizo, chilies & fresh tortilla chips
Mussels & Chardonnay Broth 13.0
PEI mussels sautéed with roasted garlic & herbs served with grilled bread
Oyster Po-Boy 11.5
Blue cornmeal crusted oysters on a fresh baked roll, apple cider & smoked bacon remoulade
Thorn Hill Poutine 8.0
Fresh cut Idaho potato fries served with fresh cheese curds & savory brown gravy
Steak frites 15.0
Grilled certified Angus Beef Hanger steak, Belgian style frites & homemade steak sauce
Chicken Paillard 10.0
Thinly pounded & grilled, with artichokes, fresh mozzarella & roasted red pepper aioli
Fish & Chips 15.0
Beer Battered fresh haddock with chips, tartar sauce & lemon
The Burger & Frites 12.0
Grilled, certified Angus burger, Nueskies smoked Canadian bacon & brie cheese
Pizza Margarita 10.0
Topped with Fresh Mozzarella & basil
Chile Rellanos 6.0
Batter dipped, & fried braised pork-filled Poblano chilies with salsa Ranchero |
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The inn at Thorn Hill has a full bar in our Lounge that services both the dining are and more casual pub. Choice seasonal beers with local brews on tap, an ever-changing cocktail list season by season, and a vast inventory of spirits, our bar is the place to come and have that cocktail you can't get anywhere else. Unwind on the couch, or sip by one of our two fireplaces, listening to a live pianist Saturday nights and you'll want to linger.
Full liquor service, a full scotch list, Champagnes by the glass, cognacs, cordials & other adult libations are kept behind the bar, so stop in and sit, take a look at everything we have stocked, and enjoy a choice of beverages to suit your mood.
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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 Peter Belmonte
Peter Belmonte Joined the Inn at Thorn Hill Team in August, and his biography is on the way. Stay tuned for information on the new chef. .
> 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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