Dinner Prepared Nightly By:
Chef Peter Sheedy
Sous Chef Andrew Hunter
Sample Spring Chef Tasting Menu
Featuring Wild-Foraged Spring Vegetables from New Hampshire’s White Mountains
Amuse Bouche
Spring Vegetables
Asparagus, Fiddlehead Ferns, Parsnips, Shaved Watermelon Radish, Fennel, Crumbled Goat’s Cheese, Strawberry, Orange, Black Pepper & Olive Oil
Prince Edward Island Mussels
Light Saffron Cream, Sautéed Arugula, Beer Bread Croutons
Manor Salad
Baby Rocket, Pickled Onions, Marinated Mushrooms, Roasted Shallot Vinaigrette
Roasted Rack of Lamb
Locally Foraged Fiddle Head Ragout with Pearl Onions, Smokehouse Ham, Roma Tomato & Sweet Confit’d Garlic; Mint & Mustard Jus
Pan-Roasted Filet Mignon
Wild Morel Mushroom & Fingerling Potato Hash, Sautéed Wild-Foraged Ramps, Sauce Foyot
Sorbet & Ice Cream
Selection of Exotic Sorbets & Ice Creams
Seventy Five Dollars per person
Twenty Nine Dollars per person on packages
Tax, Beverage & Gratuity Not Included
This menu must be served to the entire table.
No substitutions please.
