 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 seven day cycle.
Start your morning meal with a choice of the daily breads or muffins, along with chef’s 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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Malted Maine Blueberry Pancakes
Served with fresh sweet cream whipped butter and New Hampshire maple syrup. |
Breakfast Burrito
Scrambled eggs, Monterey Jack cheese, caramelized onions rolled in a flour tortilla, topped with sliced avocado, salsa fresco & sour cream. Served with sauteed breakfast potatoes. |
Cinnamon Swirled Brioche French Toast
Served with fresh whipped sweet cream butter & New Hampshire maple syrup. |
Thorn Hill Benedict
Toasted English muffin, creamed baby spinach, smoked Canadian bacon, grilled Golden Delicious apple topped with lemon nutmeg Hollandaise served with sauteed breakfast potatoes. |
Belgian Waffles
Served with fresh sweet cream whipped butter & clover honey marinated strawberries. |
Duck Trap River Smoked Salmon
Served over herbed potato cake with poached Jackson farm fresh eggs, red onion, tomato dill salad & lemon chive creme fraiche. |
Jackson Eggs Any Style
Eggs cooked how you like them. Comes with a choice of sausage or bacon, home fries and toast.
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Enjoy your morning meal the way it should be, with mountain views from our dining room, home-made breads, granola, 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
Carrot Ginger Soup | 8
Fresh spring carrots pureed with savory ginger & light cream
Mixed Greens | 9
Baby organic greens tossed with walnuts, sliced strawberries, aged goat cheese &caramelized shallot aged balsamic vinaigrette
Mediterranean Bibb Salad | 9
Hot house Bibb lettuce tossed with Feta cheese, Kalamata olives, red peppers, cherry tomatoes, pickled red onions, with spiced pomegranate molasses vinaigrette
Smoked Salmon Blini | 10
Duck Trap smoked salmon, atop lemon dill Blini, served with chopped egg, capers & black pepper crème fraîche
Duck Pate | 9
Duck Liver mousse, braised onions, petit Cornichon, toast points & Dijon mustard sauce
Baked Shrimp Gratin | 12
Jumbo Black Tiger shrimp with sautéed baby spinach, baked in a lemon roasted garlic cream sauce
Entrée
Beef Tenderloin | 33
Pan seared certified Angus beef tenderloin served with crispy potato Rösti, sautéed spinach topped with a spring mushroom Bordelaise
Roast Chicken | 26
Pan roasted-free range chicken breast, goat cheese & chive mashed potato, mélange of baby sautéed vegetables in herbed chicken jus
Organic Irish Salmon | 26
Caramelized salmon, traditional hummus, grilled Mediterranean spiced eggplant topped with red pepper cucumber salsa
Risotto | 22
Lemon herb Arborio rice risotto, sautéed baby spinach & Parmesan baked asparagus with a hot-house tomato coulis
Pork Tenderloin | 28
Grilled Pork Tenderloin served atop fresh baby vegetable ratatouille & creamy polenta
Orecchiette | 24
Imported Italian pasta tossed with fresh basil pesto, cherry tomatoes & prosciutto topped with shaved Parmesan cheese
* A gratuity of 20% will be added to parties of 6 or more |
 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.
For July, enjoy the additions to our Lounge Menu with Chef Belmonte's Summer Grill Menu, grilled outside off our wraparound porch with local, fresh product that will change for variety. Below is a sampling of his selections, served tapas style all with prices ranging from $6 -$10.
- Field Greens ~ Mixed local greens, Via Lactea goat cheese & strawberries with clover honey balsamic vinaigrette
- Grilled Caesar ~ Romaine lettuce, halved, grilled & topped with zesty garlic dressing, cheese & white anchovy
- Mussels ~ Moat Mt. beer and Garlic grill steamed PEI mussels, served with linguica and crusty bread.
- Shrimp Skewer ~ Sweet chili lime marinated shrimp with Asian vegetable slaw & coconut curry sauce
- Chicken Skewer ~ Mediterranean spiced chicken with traditional tabouleh salad & cucumber raita
- Vegetable Kabob ~ Basil pesto marinated vegetables with smoked tomato salsa & imported Parmesan cheese
Below is a sample of our current lounge menu
which changes often and seasonally.
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Popcorn | 4.5
Hot air popped, served with butter& parmesan
Mixed Nuts | 4.0
Assorted dry roasted nuts tossed with sel du mer, fresh herbs and spices
Caesar Salad | 9.0
Hearts of romaine, classic dressing, home-made croutons, Spanish anchovies
Basket of Fries | 5.0
Freshly cut Idaho potato fries served with black pepper ketchup and malt vinegar
Risotto Balls | 5.0
Fresh Mozzarella stuffed, served with fresh marinara sauce
Hummus Plate | 7.0
House-made, Served with grilled pita bread
BLT-A | 9.0
North Country Smokehouse fruit wood smoked bacon, vine ripened tomato, romaine lettuce & avocado topped with lemon aioli on toasted sourdough bread
Curried Shrimp | 12.0
Jumbo Black tiger shrimp tossed in a coconut red pepper curry, served with crispy poppadum
Fired Pork Loin Sandwich | 10.0
Thin pounded Panko crusted fried pork loin, topped with coleslaw, pickles & Dijon mayo
Steak Frites | 15.0
Grilled certified Angus Beef Hanger steak, Belgian style frites & homemade steak sauce
Chicken Paillard Sandwich | 10.0
Thinly pounded & grilled, with artichokes, fresh mozzarella & roasted red pepper aioli
Fish & Chips | 12.0
Beer battered fresh haddock with chips, tartar sauce & lemon
The Burger & Frites | 12.0
Grilled certified Angus burger, Muenster cheese, fruit wood smoked bacon& honey stung picke
cucumber, house-made Belgian style frites & black pepper ketchup
Fried Brie | 10.0
Panko crusted Brie cheese, fried golden brown, served with red pepper jam & grilled bread
Artisanal Cheese Plate | 8/12/15
Assortment of imported or domestic cheeses served with fruit chutney & crusted bread
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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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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