Forty Restaurant at Thorn Hill - Jackson, New Hampshire
  • Garnished meat, rice, and vegetables
  • Garnished scallops
  • Garnished beef
  • Garnished meat plate
  • Garnished chop
  • Gourmet Chop
  • Forty dining room
OPEN NIGHTLY 5:00PM TO 9:00PM
RESERVATIONS RECOMMENDED

Dinner


Starters

New England Seafood Chowder

Our signature spring chowder
10

Roasted Apples and Butternut Squash Bruschetta

Herbed cream cheese, pepitas, butternut squash seed oil & maple bourbon glaze on multigrain toast
17

Country Pate

Peppercorn burgundy pork pate with stoneground whiskey honey mustard, assorted crackers, herb-marinated olives, cornichons, seasoned pickled vegetables
16

Ducktrap Smoked Trout

Pickled red onion and pickled grapes, horseradish cream, crostini
16

Stuffed Cape Cod Quahogs

Quahog clam stuffing, lemon wedge, house-made cocktail sauce
17

Seared Ahi Tuna with Black & White Sesame Crust

Wakame salad, pickled ginger, wasabi crema
22

Jumbo Shrimp Cocktail @ Five

Five chilled jumbo shrimp served in a house-made cocktail sauce
24

Mediterranean Sampler

House-made hummus, falafel, stuffed grape leaves with calamata olives, cucumber, tomato, grilled naan bread, tzatziki sauce, and sesame tahini
25

Thorn Hill Charcuterie

Cured meats, specialty cheeses, fruit, nuts, crusty bread, crackers, dipping sauces
30

Salads

Summer Berry Salad

Local little leaf lettuce, strawberries, blueberries, raspberries with goat cheese, toasted almonds, and strawberry-poppyseed dressing
17

Classic Caesar Salad

Crisp Romaine in a Meyer lemon caesar dressing with fresh anchovies, and warm garlic & herb croutons
16

Fresh Tomato Mozzarella Caprese

Served with basil, spinach pesto, and a balsamic reduction
16

Baby Arugula Salad

Served with Sicilian lemon white balsamic, EVOO, shaved parmesan, heirloom cherry tomatoes, and balsamic drizzle
16

Entrées

Fresh Baked Cod

Served with a pistachio asiago crust, spinach basil pesto, roasted red pepper coulis, seasonal fresh vegetables, and chef’s nightly potato or rice
38

Pan Seared Scallops

Served with tomato-bacon jam and sweet pea puree, seasonal fresh vegetables, and chef’s nightly potato or rice
46

Hudson Valley Muscovy Duck

Sous vide with Chinese five spice served over baby bok choy and veggie stir-fry with forbidden black rice and orange ginger soy glaze
47

Jagerschnitzel

Panko-breaded pork cutlets with mushroom marsala sauce with cider-braised red cabbage and house-made spaetzle
42

Smokey Pit Dry Rub Porkchop

16 ounce bone-in porkchop with peach chutney, seasonal fresh vegetables, and chef’s nightly potato or rice
44

Veal Marsala

Milk-fed veal scallopini, sautéed wild mushroom marsala, seasonal fresh vegetables, and chef’s nightly potato or rice
54

Thorn Hill Reserve Cuts

Veal Porterhouse

Served with Roquefort and a morel shallot brandy demi glace, seasonal fresh vegetables, and chef’s nightly potato or rice
66

Filet Mignon

Served with a black garlic red wine shallot butter, seasonal fresh vegetables, and chef’s nightly potato or rice
64

All menu items subject to availability.

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Please alert your server if you have any food allergies