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Dining at Thorndike's Restaurant
The Inn's menu brings bistro elegance to country fare, with a wine list to match this range. Our food will thrill the traditional as well as the adventurous diner. We proudly prepare the majority of our food in our own kitchens including our homemade breads and rolls, rich stocks, and elegant desserts. Wines have been collected to compliment the menu. Our guests not only have a variety for their taste buds, but also their seats - whether by the fireplace, a sunny window, on our popular screened-in porch, or by the wood burning stove in our cozy and often lively well-stocked tavern.
Chef~Owner Noel Pierce personal culinary drive is based on inspiration – “you never know where you’ll find it so keep your eyes open”. People, places, media, ingredients, seasons, innovated techniques and even memories can be sources for creating memorable menus. Since 1999 her menus have had many customer favorites including New England Veal Schnitzel with Preserved Lemons, New Orleans Scallops with Andouille Sausage & Crawfish and Indonesian Chicken Satay with Butternut & Cauliflower Ragout. Seasonal Menus are created in Spring, Summer & Fall and Winter time is experiment time with menus changing often weekly. “It’s all about the sexy” with beautiful food that you eat with your eyes first and then your mouth.
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Winter 2012Dinner Menu Starters & Salads |
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HOT SOUP OF THE DAY $3 cup -or- $5 bowl |
TASTE OF FALL FLATBREAD With Maytag Blue Cheese, REd Grapes & Clover Honey Drizzle. .$8 |
AHI TUNA SALAD with a Crispy Slaw & Curry Peanut Dressing . . . . $10 |
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BACON WRAPPED SHRIMP With a Mango Wasabi Sauce, . . . $1 |
WILD MUSHROOM RAVIOLIS With Sauteed Mushrooms, Sage & A Marsal Cream Sauce . . $9 |
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HOT SHRIMP SCAMPI DIP With Goat Cheese & Scallions Served with Baguette. . . . . $10 |
WARM BRIE Candied Pecan & Fig Jam, Served with Baguette. . . . $9 |
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BIBB LETTUCE SALAD WithSeckle Pears, ARina Goat Cheese, Golden Raisins & a Maple Pear Vinaigrette. . . . $9 |
THORNDIKE SALAD Baby Greens with Marinated Artichoke Hearts, Mozzarella Balls, Roasted Red & Yelllow Peppers with a Rosemary-Mustard Sauce . . . . . $ |
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Entrées |
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FIlet of Beef . . Pan Seared, 8oz Filet of Beef topped with a Stilton Scallion Butter over a Red "Squashed" Potatoes, Grilled Assparagus & a port Wine & Currant Reduction . . . $24 |
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SAN FRANCISCO POT ROAST . . Perfected in California, Slow Braised Brisket with Root Vegetables Over Horseradish Yukon Mashed Potatoes. . . . . $18 |
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NEW HAMPSHIRE VEAL SCHNITZEL . . Breaded Veal with Artichoke Hearts, Mushroom, Fresh Thyme & Preserved Lemons, over Egg Noodles with Wilted Spinach . . . $19 |
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PAN SEARED MULLARD BREAST OF DUCK . . with a Earl Grey Tea & Fig Glaze, Wilted Watercress over Mushroom Raviolis . . . . $21 |
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CHICKEN VERONIQUE. . Boneless Chicken Breast with a Red Grape, Mushrooms & Mustard Reduction with Horseradish Yukon GOld Potatoes & Green Bean Bundles . . . $18 |
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BROILED SWORDFISH . . With a Sun Dried Tomato & Basil Butter, Confetti Garden Rice & Wilted Watercress . . $18 |
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SHRIMP & CRAB STRUDEL . . Shrimp & Crab Mousseline wrapped in crispy Phyllo and a Vanilla Saffron Beurre Blanc with Horseradish Yukon Gold Potatoes & Grilled Asparagus . . . . . $22 |
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BBQ PULLED PORK . . with a Chipotle Corn Broth over Rigatoni Pasta & Sauteed Corn, Black Beans & Tomatoes with Cripsy Tortillas . . . . . $18 |
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BLACK PEPPER FETTUCINI. . With Cripsy Pancetta, mushrooms, garlic, rosemary & Arina Goat Cheese. . . . . $17 Add Grilled Chicken ($3), Add Grilled Shrimp ($4) |
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20% Gratuity Added to Parties of 6 or more Sorry, no Separate Checks, Charge for Split Items or Personal Checks. Menu Subject to Change |
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| updated 3/5/12 | |||
Celebrate MOTHER'S DAY
May 13th, 2012
serving 10:00 - 5:00
Brunch Menu Served 10:00 - 2:00
Dinner Menu Served 2:00 - 5:00
SPRING WINE DINNER
featuring Summer Whites
Saturday, May 19th, 2012
five course dinner with paired wines
$80pp ++, menu available soon
Special Guest Room Rate $50
Check Availability
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