RESERVATIONS RECOMMENDED
Dinner
Starters
Chef’s Nightly Selected Soup
Maybe hot or chilled
Jamaican Jerk Seared Scallops
Two scallops served over pineapple mango salsa with crispy wonton skins
Jumbo Shrimp Cocktail
Four jumbo shrimp served with house-made cocktail sauce and lemon basil aioli
Burrata Caprese
Creamy mozzarella, heirloom cherry tomatoes, basil pesto, balsamic fig glaze, olive oil sautéed crostini,
cracked black pepper and pink salt
Fried Calamari
Served with spicy marinara and lemon basil aioli
Summer Baked Brie En Casserole
Topped with strawberry basil honey compote,
toasted almonds and toasted French baguette
Country Peppercorn Pate
Served with seasonal pickled vegetables, Jameson honey mustard and artisan crackers
Ducktrap Smoked Trout
Served with pickled red onion, Red Flame pickled grapes, horseradish cream and toasted crostini
Roasted Apples & Butternut Squash Bruschetta
Served with herb cream cheese, pepitas, butternut squash seed oil and maple bourbon glaze on multi-grain toast
Shareables
Artisan Cheese Plate
Specialty cheeses, crusty French bread,
assorted crackers, red wine dijon, and fig jam spread
Mediterranean Platter
Hummus, falafel, stuffed grape leaves, Kalamata olives, cucumber, tomato, grilled naan bread, and tahini sauce
Salads
Fresh Roasted Pear & Goat Cheese Salad
Local artisan greens, grape tomatoes, toasted almonds, cranberries, carrots, and our house-made citrus cranberry vinaigrette
Classic Caesar Salad
Served with Myer lemon dressing and fresh anchovies
Chef’s Nightly Salad
Utilizing locally sourced ingredients
Entrées
Maple Tarragon Mustard Salmon
Accompanied by Chef’s nightly creation from the farm
Fresh Off The Boat Catch Of The Evening
Pan-Seared Diver Scallops
Accented with a pineapple vanilla bean reduction
Low Carb Sous Vide Chicken Airline Breast
Pan-seared natural pan jus, fresh herbs and
lemon over sautéed spinach, and mixed foraged wild mushrooms
Maple Leaf Farms Duck Breast
Pan-seared to your liking with roasted sweet potato hash complimented with a Swedish lingonberry sauce
Jagerschnitzel
Panko breaded pork cutlets with a wild mushroom marsala cream sauce, roasted apple and braised cider red cabbage and house-made spaetzle
Vegan Thai Bowl
Seasonal vegetables and rice noodles in a red curry coconut broth
Filet Mignon
Served with a black garlic red wine shallot butter, seasonal fresh vegetables, and chef’s nightly potato or nightly grain
Vegan Thai Noodle Bowl
Red curry coconut broth with rice noodles and seasonal vegetables
Steaks & Chops From The 4-0 Grill
Duroc Farms Dry Aged Pork Chops
16 oz. bone-in, maple bourbon cider reduction
Starch and vegetable
Steak Frites
12 oz. Piedmontese NY Strip
Seasoned truffle fries, chimichurri sauce
Rib Eye
14 oz. Piedmontese
Starch and vegetable
Center Cut Filet Mignon
8 oz. with a black garlic shallot red wine butter
Starch and vegetable
Vegetable Of The Day
Sauces
Demi Glace | Horseradish Cream | Béarnaise | Gorgonzola
All menu items subject to availability.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Before placing your order, please inform your server if a person in your party has a food allergy
More Dining Options
The Inn at Thorn Hill
40 Thorn Hill Road
Jackson Village
New Hampshire, 03846
603-383-4242
www.innatthornhill.com
stay@innatthornhill.com
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