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.
 |
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.
 |
|
| First |
|
Saffron Mussel Soup
Creamy broth and local summer vegetables |
8 |
Chevre Tart
Aged Chevre, herb custard baked in a savory tart shell, baby arugula & pickled red
onion salad, clover honey vinaigrette |
9 |
Heirloom Tomato Salad
Jansal Valley tomatoes marinated in Extra Virgin olive oil & Aged Balsamic, with
upland cress puree |
11 |
Crab & Summer Melon Salad
Jumbo lump crab salad, simmer melon melange, Meyer lemon & chive creme
fraiche |
12 |
Mixed Field Greens & Pear Salad
Local field greens tossed with aged sherry vinaigrette, spiced pecans, blue cheese
& grilled pears |
9 |
Cucumber Soup
Chilled, Farm raised cucumber with toasted anise dust |
9 |
| |
|
| Second |
|
Maine Lobster
Poached with Red Bliss potato gateau, Sautee of fresh Fava beans in a sweet corn
lobster nage |
36 |
Tenderloin of Beef
Cast Iron pan seared, Port wine braised onions, Truffle scented Celeriac puree
& sweet butter glazed Haricots Vert |
28 |
Roasted Chicken
Oven roasted, English pea risotto napped with a yellow thyme chicken glaze |
26 |
NY Strip
Grilled with Belgian style frites, stuffed oven roasted tomato, golden Chanterelle
mushroom & sauce Bordelaise |
31 |
Rack of Lamb
Oven roasted rack of Lamb, local carrot puree, sweet butter rosemary Yukon gold
potato cake with a roasted garlic lamb glace |
30 |
Chermoula Salmon
Grilled Mediterranean spice painted Salmon, roasted red Piquillo peppers, traditional
Hummus & cucumber Raita |
28 |
| Black Rice Risotto
Sauteed Swiss chard, tomato water & seared tomato soaked tofu, lemon balm
gastrique & crispy rice cracker |
24 |
* A gratuity of 20% will be added to parties of 6 or more |
|
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!
|
 |
 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.
 |
|
| Plates |
sm/lg |
Mixed Nuts
Assorted dry roasted nuts tossed with Sel du Mer, fresh herbs & spices |
4 |
Pomme Frites
House made Belgian style French Fries with malted vinegar & house made black
pepper ketchup |
5 |
Cheese Selection
Imported & Domestic Artisan Cheeses, seasonal fresh fruit chutney |
8,12,15 |
Mezze
A selection of house cured & smoked meats, imported olives, Falafel with fresh
cucumber Riata |
10 |
Fondue
Traditional Swiss Gruyere Fondue with vegetables & bread |
12 |
Calamari
Crispy fried Calamari tossed with fresh herbs, olive oil cured tomato & lemon
saffron Aioli |
10 |
Hummus Plate
Classic Hummus served with crispy flatbread |
7 |
Bacon Cheeseburger
Grilled certified Angus beef topped with Port Salut cheese, apple cider cured bacon
& charred red onions
|
12 |
Caesar Salad
Fresh crisp hearts of romaine, classic Caesar dressing, garlic herb croutons,
imported parmesan topped with Spanish brine cured Anchovies |
9 |
December Wine Weekend, Saturday Dinner Menu ~
Gnocchi - Traditional gnocchi in light tomato sauce with gorgonzola custard
Mastroberardino Terredora di Paolo, Falanghina
Cioppino Classico - Fennel infused tomato brodo with fish, calamari, cochles, shrimp, mussels & crab claws, tossed with Italian herbs, served roasted garlic crusty bread.
Cantele Salice Salentino Riserva
Intermezzo sorbetto limoncello
Braised pork shank - With crispy polenta & sauteed broccolini and garlic chips
Cantina Sociale dei Produttori del Barbaresco
Caramelized fig and Mascarpone Napoleon
Casa Vinicola Marenco Brachetto D'Acqui |
|
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.
|
|
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!
|
|
 |
|
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
|
|
