Fresh locally picked strawberries with goat cheese crumbles finished with balsamic reduction and fresh basil, paired with Conway Chardonnay Bien Nacido Vineyard 2009

Scallop Pineapple Fusion

Fresh pan seared scallops finished with a mango and pineapple puree, served on grilled fresh pineapple, paired with Deep Sea Chardonnay 2009

Wild Mushroom Ravioli

House made mushroom ravioli with a browned chestnut sage butter, paired with Deep Sea Pinot Noir, Santa Barbara County 2009

Intermezzo

Thai Style Short Ribs

Served with summer Jicama slaw and a Thai sweet chili sauce with peanuts, paired with Conway Cabernet Sauvignon Rutherford 2009

Chocolate Mousse Trio

White chocolate, milk chocolate and dark chocolate finished with Chantilly cream

Dinner is $70 per person, not including tax or gratuity, reservation only event, call 603-924-4001 to book your table.  Dinner starts at 6pm

The Bar will be open for drinks and The Bar Menu will be available but the regular dinner menu will not be available

STARTERS

Mixed Greens Salad

with fresh fruit, cheddar cheese & sweet onion vinaigrette

Creamy Tomato Parmesan Bisque

ENTREES

 Pan Seared Tilapia

with white wine, capers and lemon served with whipped potatoes & sauteed spinach

 Hanger Steak Salad

Grilled steak sliced over fresh greens with gorgonzola dressing

DESSERTS

Strawberry Linzer Torte  with house made gelato

White Chocolate Mousse  finished with candied lemon peel & fresh berries

3 courses $35 per person, 1 choice per course

Fresh Fruit Yogurt Bowl   Fresh fruit with vanilla yogurt topped with toasted granola  -7

 Strawberry Cantaloupe Salad  Fresh berries and melon tossed with vanilla yogurt served over mixed greens  -9

 Spinach Salad   With red onions, mushrooms, bacon, hard boiled egg, sweet onion poppy seed dressing  -9

 Gravlox Eggs Benedict   Toasted English muffins topped with gravlax, poached eggs, capers and hollandaise with home fries  -14

 Breakfast Pizza  House made flatbread with poached eggs, spinach, bacon and cheddar cheese topped with hollandaise  -15

Blueberry Bread Pudding French Toast  with maple syrup and bacon  – 12

Oven Pancakes filled with fruit compote  with sweet whipped cream and home fries  -11

 Ceviche with house made chips  -15

 Monte Cristo Sandwich  French toast filled with turkey, swiss cheese and mustard served with cranberry-maple mousse and house cut frites  -13

 Breakfast Burger with house cut frites, choice of cheddar, swiss, bleu cheese, topped with an egg any style  -15

Cream of Carrot Soup with creme fraiche and chives

Roasted Leg of Lamb with potato risotto & local spinach**

Honey Glazed Ham with cauliflower gratin and sauteed carrots

St. Peter’s Fish – pan seared halibut with white bean ragu and wilted greens

** Local spinach is provided by the local farmers of The Cornucopia Project!

Potato Leek Soup with corned beef lardons

Classic Boiled Dinner, corned beef, red bliss potatoes & cabbage

Shepard’s Pie, with slow roasted lamb, carrots, turnips, pearl onions and mashed potatoes

And don’t forget that 10% of our sales Tuesday February 9 will go to The Thing in the Spring!

Start with a glass of Vinum Bubbles

First Course

Cream of Cauliflower Soup paired with Vinum Chardonnnay

Second Course, choice of one, both paired with Vinum Rose

Beet Tartar with capers, parsley and a touch of spice   OR

Poached Tomato and Basil Tower with garlic infused olive oil

Third Course, choice of one

Spinach and Artichoke Ravioli in a leek cream sauce, paired with Vinum Chenin Blanc-Viognnier Blend

OR

Candied Bacon & Sweet Potato Custard, paired with Vinum Red Dirt Red

Fourth Course, choice of one

Filet Mignon with herb butter, creamy polenta cake & sauteed spinach, paired with Vinum Four Barrel Reserve Cabernet    OR

Fisherman’s Risotto with shrimp, scallops and white wine steamed mussels, paired with Vinum White Elephant White Rhone Blend

Dessert, choice of one, served with coffee or tea

Coconut Macaroon Tart topped with dark chocolate

Granny Smith Apple Pie with house made vanilla gelato and caramel sauce drizzle

Grilled Caesar Salad with shaved parmesan, creamy caesar dressing and crostini with avocado puree

Stuffed Tomatoes   Roasted Roma tomatoes stuffed with creamy corn salad, apple wood smoked bacon and topped with melted gorganzola cheese

Entrees

Duck Leg with apple slaw, wild rice and cherry bourbon reduction

Pasta a la Norma  with house made spaghetti, roasted eggplant, garlic, basil and tomaotes

Slow Braised Lamb Shank  with roasted fingerling potatoes, sauteed carrots finished with crispy onions straws and demi glace

The Thing in the Spring is an annual three day music and arts festival that takes place in Peterborough

NH. The organization brings world-renown bands to Peterborough and set the performances in historic

buildings and unusual venues. The mission is to involve and collaborate with the local businesses and

community organizations, in order to impact the greater Monadnock area. “We feel that the priorities

of our modern age, often precludes large blocks of time devoted completely to the joys of immersion in

music, art and revelry.” says Eric Gagne, founder and director of the Glass Museum. “This is what we

seek to provide for Peterborough, our town.”

The Thing in the Spring is comprised of three main event concerts, Broke: The Affordable Arts Fair,

readings, films, free outdoor concerts, gallery presentations and fanfares throughout Peterborough.

This year the Festival takes place June 6th, 7th 8th and 9th. Ticket sales for this year’s event

commences February and the line up of musicians is listed on the website.