Inn at Thorn Hill

Mother’s Day

May 9, 2010

10AM to 2PM

Meat Carving Station

Brown sugar cured roast ham

Prime rib au-jus

Stationary Hot Items

Roasted garlic mashed potato

Honey & tarragon glazed baby carrots

Saute of Green Beans with Shallots

Vermont cheddar baked macaroni & cheese

Medley of baby Zuchini & Petit Pan Squash with herb butter

Omelette Station

Ham Peppers green onions Chorizo

Cheddar Onions Sausage Tomato

mushrooms Bacon Broccoli

Belgian Waffle Station

Strawberry topping Bluberry topping

Whipped cream Maple syrup Chocolate ganache

Pasta Station

Rigatoni, Tortellini

Sauces marinara sauce, bolognaise, alfredo, pesto

Italian Sausage, Meatballs, Cilligine mozzarella, sun dried Tomato, Peppers, onions, mushrooms, mussels, shaved parmesan

Stationary Salad Station

Fresh fruit salad

Mixed greens with assorted dressings

New England red potato salad

Smoked salmon display with diced red onion, tomato, egg & horseradish cream

Bread Display

Savory & sweet Selections

Dessert station

Manned by the pastry dept.

$27 per person

Children under 12 half price

Call 603-383-4242 or email us at stay@innatthornhill.com

INN AT THORN HILL MEAL DEAL

Beginning April 22nd, the Inn at Thorn Hill will be serving our special dinner at $36 for two which will include an dinner salad,entree, and a choice of a bottle of special selected wine. The dinner will be served every night but Saturday evening. Gratuities and tax are not included.

The selected entrees are:

Flat Iron Steak
Grilled Angus Beef Steak in a wild mushroom
bordelaise sauce, served with roasted garlic mashed potatoes and sauteed green beans

Roasted Chicken
Crispy Breast of Chicken with herbed chicken gravy, roasted garlic mashed potatoes and sauteed green beans

Penne Al Forno
Penne Pasata tossed with creamy sweet basil marinara snd topped with mozarella, Parmesan cheese and baked golden brown

Desserts can be added for $4 per person.

Call for reservations at 603-383-4242 or 1-800-289-8990

EASTER BRUNCH 2010

Easter Brunch
APRIL 4, 2010

Meat Carving Station

Brown sugar cured roast ham with maple mustard glaze
Prime rib au-jus
Roast leg of lamb, stuffed with sun-dried tomato, pine nuts & spinach

Stationary Hot Items

Roasted garlic mashed potato
Honey & tarragon glazed baby carrots
Creamed English peas & pearl onions
Vermont cheddar baked macaroni & cheese
Baked Atlantic cod au gratin with lemon dill sauce

Omlette Station
Ham, Peppers, Green onions, Chorizo
Cheddar, Onions, Sausage, Tomato
Mushrooms, Bacon, Broccoli

Belgian Waffle Station
Strawberry topping, Banana compote, Bluberry topping
Whipped cream, Maple syrup Chocolate ganache,
Rum raisin pecan caramel compote

Pasta Station

Rigatoni, Tortellini, Cheese Ravioli
Sauces marinara sauce, bolognaise, alfredo, pesto
Italian Sausage, Meatballs, Pignoli nuts, Cilligine mozzarella, sun- dried tomato, peppers, onions, mushrooms, mussels, shaved parmesan

Stationary Salad Station

Italian tortellini salad
Mixed greens with assorted dressings
New England red potato salad
Smoked salmon display with diced red onion, tomato, egg & horseradish cream

Bread Display

Savory & sweet Selections

Dessert station

Chocolate lemon meringue tart, fresh raspberries, raspberry coulis

Petite blueberry cheesecake, fresh blueberries, merlot sauce, chantilly cream

Chocolate mousse cups, hazelnut florentines, and fresh fruit

Angel food baby cakes, apricots or cherries flambéed w/ Meyer’s rum, chantilly cream

7:00 am Pre- brunch pastries in library
9:00 am Start brunch service 2:00 done

$35 per person
Children under 12 half price

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