CHRISTMAS DINNER

The Inn at Thorn Hill is serving Christmas Dinner from 2pm to 6pm. Chef Peter Belmonte has created a stations buffet meal at $35 per person and half price for children 12 and under.

Christmas Menu

Carving Station
Roast Top Round of Beef with Sauce Chausser
Honey & Spice Glazed Christmas Ham
Roast Turkey with Traditional Gravy

Hot Stationary
Sweet Butter Mashed Idaho Potatoes
Vermont Cheddar Baked Macaroni & Cheese
Haricot Vert Almandine
Herb Stuffing
Roast Baby Carrots with Brown Butter Sauce
Cold Station
Homemade Cranberry sauce
Mixed Field greens
Romaine lettuce
Baby Spinach
Assorted dressings: Honey balsamic, Blue Cheese, Caesar, Aged Sherry vinaigrette,
Thousand Island
Assorted Salad enhancements: Spiced pecans, Blue cheese, Croutons, Dried cranberries, Bacon , Diced Eggs, Pepper Julienne, Anchovies, Parmesan, Shaved red onion, Cherry Tomatoes, Shredded Cheddar, Toasted pumpkin seeds, Basil leaves

Pasta Station
Rigatoni, Tortellini, Ricotta Ravioli
Marinara Sauce, Bolognaise, Alfredo, Pesto
House Made Sausage, Meat Balls, Pignoli Nuts, Cilligine Mozzarella, Sun-dried Tomatoes, Peppers, Onions Mushrooms, Mussels, Shaved Parmesan

Dessert Station
Assorted Pies & Holiday Confections

NEW Sunday Supper

Welcome to our Sunday Supper
Sunday supper is a family oriented service experience trying to bring you back home while far and away.

Sunday’s supper begins with a large field salad
Green House lettuces fresh winter vegetables and herbs, with your choice of New Hampshire Maple Balsamic or Clover honey dressing

The entrée options for all to share: one per table please

Beef Bourguignon, Roasted mushrooms, pearl onions,

Root Vegetables & boiled potatoes in a red wine beef sauce
~

Whole roasted Free Range chicken, sweet butter mashed potatoes,

caramelized carrots and browned Brussels Sprouts
~

Imported pasta; bowl of fresh pasta lightly tossed with Organic olive oil, Sauce Du Jour and topped with fresh grated parmesan.

The finale of family desserts are offered as follows

Local apple Gallette, crisp pastry and caramel with slow roasted apples and scoops of ice cream

~

Chocolate mousse cake, light with berry coulis and chantilly cream, finished with ice cream and cookie crumbs

Sunday Supper $29 Per Person

Why not accompany your Supper with one of our value priced Top 50 In House Wines?

Service charge of 20% may be added to parties six and larger.
Welcome new Executive Chef de Cuisine, Peter Belmonte

Contact:
Phone: 800-289-8990 603-383-4242
Website: http://www.innatthornhill.com/
Email: stay@innatthornhill.com

Saturday Wine Weekend Dinner

The Inn at Thorn Hill's Wine Wekend Dinner

This December's Saturday evening wine weekend is featuring wines
from Vias Imports collection of Italian wines. The weekend starts with a grand tasting and food stations on Friday December 4th, 2009. Saturday featues a wine class of their wines and concludes with our five course traditional wine dinner.


Friday's tasting is $45 per person and Saturday's dinner is $75 per person.
The time is 7:00pm both evenings. Chef Peter Belmonte has created a great menu or Saturday. Please call the Inn at 1-800-289-8990 or email us at stay@innatthornhill.com for information or reservations.

Hors d' oeuvres and cheeses

Wine

* * *

House Made Gnocchi

Traditional Gnocchi Tosse in a Light Tomato Sauce with Gorgonzola Custard

Terredora Di Paolo Falanghnia

* * *

Cioppino Classico

Fennel Infused Brodo with Fish, Calamari, Cockles, Shrimp, Mussels

and Crab CLaws. Tossed with Italian Herbs and Garnished with Roasted Garlic

Crusty Bread

Cantele Salice Salention, Riserva

* * *

Intermeezzo Sorbetto Limoncello

* * *

Braised Pork Shank

Served with Crispy Polenta and Sauteed Broccolini with Garlic Chips

Produttori Del Barbaresco

* * *

Caramelized Fig and Mascarpone Napoleon

Marenco Brachetto D' Acqui

THANKSGIVING DINNER

THANKSGIVING DINNER AT THE INN

CHEF PETER BELMONTE HAS CREATED A GREAT MENU FOR THIS YEARS FEAST.

THE CHEF ATTENDED STATION LAYOUT WILL BE OPEN FROM 12 NOON UNTIL 5:00PM.

THE PRICE IS $35 PER PERSON, CHILDREN UNDER 12 ARE HALF PRICE.

Thanksgiving Menu 2009

Meat Station
Roast Tom Turkey with traditional turkey gravy
Prime Rib Au jus
Pork loin stuffed with Apricots, raisins, apples. Topped with Bourbon glaze
Toasted Hazelnut Stuffing
Sweet sausage & Herb stuffing

Hot Line Stationary
Sweet Potato & banana Bake
Roasted carrots with Honey butter glaze
Potato Gratin
Rutabaga mash
Braised Cabbage with nutmeg cream & bacon

Cold Station
Homemade Cranberry sauce
Mixed Field greens
Romaine lettuce
Baby spinach
Assorted dressings: Honey balsamic, Blue Cheese, Caesar, Aged Sherry vinaigrette,
Thousand island
Assorted Salad enhancements: Spiced pecans, Blue cheese, Croutons, Dried cranberries, Bacon , Diced Eggs, Pepper Julienne, Anchovies, Parmesan, Shaved red onion, Cherry Tomatoes, Shredded Cheddar, Toasted pumpkin seeds, Basil leaves

Smoked Fish Station
Smoked Whitefish, Salmon, Trout with sour cream, Cream cheese, horseradish, capers, red onion, Crumbled eggs, Crostini, Bagel Chips, Lavash

Sauteed fig tart with ginger creamand vanilla shortcrust, Pumpkin pie with caramel sauce and Chantilly cream, Pear chocolate cake and Chantilly cream and pear sauce, Spiced apple galette and cinnamon cream, Vanilla hazelnut cheesecake with biscotti crumb and hazelnut praline sauce

Steele Wine DInner

Steele Wine Dinner

July 30th, 2009

The Inn at Thorn Hill and Steele Wines of Lake County are featuring a five course dinner and Steele wines on July 30th at 7pm. It is $75 per person. Hope to see you there. Call us at 1-800289-8990 or email us at stay@innatthornhill.com for reservations.

The Menu

Hors d' oeuvres

Pinot Blanc

* * *

House Cured Salmon with Fennel and Red Onion Salad

Citrus Vinaigrette

Shooting Star Chardonnay

* * *
Duck Leg Rillettes and Brioche

Strawberry and Nasturtium Jam, Sorrel Salad

Writer's Block Grenache

* * *

Pan Roasted Monkfish witk Tarragon Cram Reduction,

House Pancetta, Braised Greens and Maine Foraged Mushrooms

Stymie Merlot

* * *

Columbian Dark Chocolate

Smoked cherries and cream cheese

Syrah Port

ORGANIC WINE EVENT

THE INN AT THORN HILL'S WINE EVENT

JUNE 19th, 2009

The Inn at Thorn Hill is dedicating its June Wine Dinner to an all organic wine event featuring stations of food and a variety of organic wines. The event will start at 7:oopm in our lounge, restaurant and spectaculiar deck overlooking Mount Washington. It will also be a graduation test for our interns who will be leaving in July to return to their university in the United Kingdom.

Call us at 1-800-289-8990 or email us at stay@innatthornhill.com for reservations. The price is a great recession beater at $45 per person

The menu is with food and wine

Tribute to the Gruner

Piper's Pyramid with Pickled Watermelon, Lobster Ravioli, Shrimp Cigars,

Prawn and Grape Salad, Lobster Salad and Fresh Melon

* * *

House Made Charcuterie with Grilled Breads and Mustards

* * *

Wild Caught Bonito with Bitter Chard, Wheat Berries and Pickled Vegetables

* * *

Marrow Braised Celeriac with Chicken and Duck Confit

* * *

Braised Local Lamb with Mascarpone Agnolotti and Shaved Fennel

* * *

Raw Organic Chocolates

Wildquack Duck Race

Wildquack Duck Race

Sunday, May 24, 2009

The 20th Wildquack Duck Race is is being held in Jackson Falls at 2pm on Sunday, May 24th. It is a fun time for all and the fastest duck down the river receives $1,000 in cash. There are also 80 other prizes including one for the lasy place duck. Tickets are $6 each or four for $20. Tickets are on sale in Jackson and at the Inn. Be in the park early for games, food and fun.

Mother's Day Brunch

Inn at Thorn Hill's

Mother's Day Brunch

Chef John Russ has a great plan for your mother, grandmother or mother-in-law. Joins us for brunch on Sunday, May 10th and we will have a great food experience for you. Brunch is being served from 10am until 2pm in our main dining room. It is $28 per person for adults, half price for children 10 and under children under 5 free.

Chef's menu

Smoked Salmon with Accoutrements

Wild and Local Mixed Lettuces

Red, White and Black Bean Salad

Spinach with Honey Mustard and Mushrooms

Orrochiette with Spiced Ham and Snow Peas

New Potato and Grained Mustard Salad

* * *

Baked Ziti Putanesca

New Potatoes and Wilted Greens and Herbs

Green Bean Casserole

* * *

French Style Omelet Station to include Artisinal Cheese,

Fresh Vegetables, Smoked Pork and Fresh Seafood

* * *

Carving Station

Roast Loin of Pork, and Beef Loin with Accoutrements

Fresh Cod in Puff Pastry

* * *

Pasta Station

with House Made Pastas

Sausages, Shrimp, Chicken, Garden Vegetables,

Dandelions and Four Sauces

* * *

Dessert Station

Strawberries Jubilee with House Made Doughnuts,

Petit Fours, Cremes, Candies, Cakes and Chocolates

Pacific Northwest Wine Weekend

The Inn at Thorn Hill Spring Wine Weekend

featuring

RP Imports Wines of the Pacific Northwest

The Inn's annual Spring wine weekend will take place on Friday and Saturday May 1st and 2nd, 2009. It will feaure fantastic wines of Oregon and Washington. It begins with a grand testing of fourteen wines and food stations on Friday evening, a wine class destroying the myths of Pinot Noir on Saturday afternoon given by Ed Mansing and Bob Hill and comclude with the spectacual five course wine dinner on Saturday night. There are a few rooms left for this event and also spaces left for just the wine events. Call us at 1-800-289-8990 or email us at stay@innatthornhill.com for prices and availability.

Saturday Night's Menu

Hors d' Oeuvres

L'Ecole No. 41, Chenin Blanc, Walla Voilla

* * *

Kumomoto Oysters with Cucumber and Olives

Cadaretta, Sauvignon Blanc/Semillion, "SBS"

* * *

Walnut and Parmesan Dusted Pheasant with Fresh Ramps and Morels

WillaKenzie Estate, Pinot Noir

* * *

Charred Lamb Sirloin with Cracked Wheat Cake and Lamb Sausage Dumplings

Coeur D'Alene Cellars, Syrah

* * *

Colombian Dark Chocolate Souffle with Black Olive and Dark Cherry Tapenade

Belle Vallee Cellars, Pinot Noir Port

The Inn at Thorn Hill's Easter Brunch

Inn at Thorn Hill's Easter Brunch

Chef John Russ is excited about the Inn's Easter Sunday Brunch. The brunch will be in stations and start at 11:00am until 3:00pm on April 12th, 2009 in Jackson, New Hampshire. The cost of brunch is $28 per person with children under 12 at half price. Children 5 and under will be free. Reservation are necessary and can be made by calling us at 1-800-289-8990 or 383-4242. Reservations can also be made by email at stay@innatthornhill.com
Hope to see you and take a look at our menu.

Smoked Salmon with Accoutrements
Wild and Local Mixed Lettuces
Red Lentil and Bacon Salad
New Potato and Grained Mustard Salad
* * *
Shrimp and Chicken Etoufee
Risen Potato Souffle
Spring Cabbage with Ham
Green Bean Casserole
Rosemary Roasted Potatoes
* * *
French Style Omelet Station to include:
Artisinal Cheeses, Fresh Vegetables, Smoked Pork
and Fresh Seafood
Quiche Lorraine with Hollandaise Sauce
Carving Station with Spring Lamb and Beef Loin
with Accoutrements
Salmon in Puff Pastry
* * *
Pasta Station
with Fresh House Made Pastas
Sausages, Shrimp, Chicken, Vegetables, Dandelions and Sauces
* * *
Dessert Station
Strawberries Jubilee with House Made Doughnuts
Petit Fours, Cremes, Candies, Cakes and Chocolates

Spring Special Three Course Recession Proof Dinners

Chef John Russ' Recession Proof Dinners

The Inn at Thorn Hill is starting March 1st with nightly $28 per person dinners mid week during the Spring. These dinners feature his great skills and are for three courses. Everyone knows what tough economic times we are going through and these dinners are our attempt to provide food and a fun evening out. They are available Sunday through Thursday evenings. Call us at 1-800-289-8990 or email us at stay@innatthornhill.com for reservations and mention our specials.

Sample Menu

Cannellini Bean and Salt Pork Stew with Preserved Tomatoes and Sweet Onions

or

Crisp Romaine with Garlic Vinaigrette with Crunchy Bread and Anchovies

* * *

Young Chicken Roulade with Pilaf, Cippolini Onions and Sage

or

House Made Gnocchi with Roasted Garlic, Celeriac and Goat Cheese

* * *

Vanilla Panna Cotta with Lemon Consomme and Lime Shortbread

or

Chocolate and Pink Peppercorn Mousse with Chocolate and Peanut Butter Crunch

Peter Weygandt Wine Dinner

The Inn at Thorn Hill

February 19th Wine Dinner

The Inn at Thorn Hill is joining with Peter Weygandt for it's February Wine Dinner to feature their European imports. The dinner begins at 7pm and is $75 per per for the three course event.

The menu:

Hors d' oeuvres

Wurtz, Riesling, Potate, 2006

* * *

Eggplant Parfait with Crisp Pasta and Fresh Truffles

Strele, Pio & Gaetanno, Souve, 2007

* * *

Braised Veal with Celery and Garlic Dauphinois

Guillard, Gevrey-Chambertain,

Vieilles Vignes- Aux Corvees

* * *

Lardo Basted Beef Loin with Onion Soubise

and Pommes Conft

Domaine Les Grands Bois, Cotes du Rhone

Cuvee Les Trios Soeurs

* * *

Sbrinz Gougerre with Strawberry Jellies

and Pear Espuma

Marie Weiss, Champagne, Brut, NV

Please call for reservations at 1-800-289-8990 or email us at stay@innatthornhill.com

* * *

Conde Nast Gold List

The Inn at Thorn Hill has been selected as the thirteenth best lodging property in the United States. The presigious award is selected by 32,000 readers of Conde Nast magazine. Then the magazine interviews the reader to identify whay specifically makes the properties the cream of the crop.

The Inn has been selected for this award four times and is the highest rated property in New England. The highlight was the selection was for the guest rooms as the third best in the nation. Call us at

1-800-289-8990 or email us at stay@innatthornhill.com for information or reservations.