• Forty at Thorn Hill logo displayed over gourmet entrées
  • Photo of Chef Richard Cavallo next to text, "Chef Cavallo has over 30 years of dining experience in New Hampshire, being featured in Bon Apetité, Boston Globe, Travel and Leisure, and Oprah for his culinary expertise. A traditionally trained French chef who brings the finest New England has to offer to your table."
  • Dinner plate of steak and asparagus next to text, "Seasonal Select Offerings, Forty at Thorn Hill brings all of the New Hampshire offerings to your plate. Chef Richard creates our menu around seasonally fresh ingredients and local seafood to make each visit a true taste of the White Mountains. From hand selected cuts of locally sourced steaks to fresh Maine lobster we bring the finest to your table at Forty."
  • Welcome to Forty, your table is ready...


Sample Menu


New England Seafood Chowder

Our signature chowder

Roasted Apples and Butternut Squash Bruschetta

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

Country Pate

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

Ducktrap Smoked Trout

Pickled red onion and pickled grapes, horseradish cream, crostini

Chinese Style Scallion Pancakes

Served with a ginger, garlic, tamari sauce

Holiday Baked Brie

Apple, orange, and cranberry chutney, and pecans, served with a warm baguette

Hot Maryland Crab Dip with Toasted Almonds

Served with warm French baguette


Mediterranean Sampler

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

Thorn Hill Charcuterie

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


Fresh Pear and Goat Cheese Salad with Baby Spinach and Romaine

Grape tomatoes, almonds, cranberries, and carrots in a citrus cranberry vinaigrette

Classic Caesar Salad

Romaine with lemon Caesar dressing, croutons and fresh anchovies

Panzanella Salad

Gourmet greens, artisan breads, cucumbers, red onions, Kalamata olives, tomatoes, capers and a red wine vinaigrette


Baked Norwegian Salmon

Served with a lobster and crab stuffing
Topped with a roasted red Imperial sauce
Seasonal fresh vegetables and chef’s nightly potato or nightly grain

Pan Seared Scallops

Brown butter, lemon, shallot, and caper sauce
Seasonal fresh vegetables and chef’s nightly potato or nightly grain

Baked Cod Filet

Topped with a miso and sesame seed butter
over black forbidden rice noodles with grilled asparagus and an orange ginger soy glaze

Roast Half Duckling

Maple, balsamic, blackberry, and thyme gastrique
Seasonal fresh vegetables and chef’s nightly potato or nightly grain


Panko-breaded pork cutlets with wild mushroom marsala, cider-braised red cabbage and apples with house-made spaetzle

Smokey Pit Dry Rub Porkchop

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

Chicken Marsala with Porcini Mushroom Ravioli

Served with a sweet marsala wine, shitaki and oyster mushroom sauce

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

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