Notchland Menu Sampler

The following provides a sampling of the dishes that are often included in our menus. However, the Chef will oftencreate new & different dishes at any time from the freshest available ingredients,from the market, local farms or our garden.Be sure to bookmark this page as we will update the list with recent offerings and we will be adding recipes for selected items!

SOUPS Creamy Four Onion Chilled Cucumber with Lemon Rosemary Granita Creamy Cauliflower Shallot with Gorgonzola Mamareins's Creole Style Seafood Chowder Cumin Scented Velvet Sweet Potato w/ Tangerine Creme Fraiche Leek & Scallop Chowder Manny's Portuguese Kale with Smoky Ham Spicy Black Bean with Lemon Creme Chantilly Two Color Carrot Dill & Creamy Broccoli Basil Lime Gazpacho This Potato & Herb Soup with Calendula brings our gardens to the table.

APPETIZERS Uncle Gordy's Chicken Liver Pate and Crostini Mediterranean Warm Goat Cheese with Herb Roast Olives Baked Fresh Mozzarella Wrapped in Grilled Eggplant, with Herb Vinaigrette Crab Cakes with Lemon Aioli & Corn Relish Artichoke & Three Cheese Puff Pastry Tartlet Sauteed Sea Scallops & Lime Shallot Glaze Parmesan Swiss Chard Custard Tart Grilled Portobello Mushroom & Chive Crackers Apple Cheddar Filo Triangles Spinach Pine Nut Ravioli Tossed with Olive Oil & Garlic This Lentil Horseradish Tart may also be served as a main course.

ENTRÉES Sesame Seared Ahi Tuna with Wasabi Creme Fraiche Mustard & Crumb Crusted Haddock with Juniper Red Wine Sauce Grapevine Skewered Lamb Kabobs with Pinot Noir Reduction Pistachio Rolled Chicken Breast & Balsamic Bell Pepper Relish Grilled Beef Tenderloin Steak with Dijon Mustard Demiglaze Grilled Rack of Lamb Chops with Tapenade Vinaigrette Chicken Breast Baked in Filo with Herbs & Blue Cheese Salmon Baked in Parchment with Sun Dried Tomato Herb Butter Sage & Allspice Cured Roast Pork Loin with Peach Catsup Seared Duck Breast & Hazelnut Pink Peppercorn Cream Herbed Pork Tenderloin These Stuffed Bell Peppers with Vegetables and Tofu are popular with our vegetarian guests.

DESSERTS

Maple Pecan Pie Apple Pie with Maple Black Walnut Ice Cream Caramel Pecan Tart with Chocolate Painted Crust Chocolate Amaretto Semifreddo with Ganache Tart Tatin with Caramel Sauce & Cinnamon Ice Cream White Chocolate Shortcake & Fresh Berries Rhubarb Upside down Cake Triple Chocolate Brownies & Peppermint Stick Ice Cream Peach Cornmeal Tart with Fresh Ginger Creme Anglaise Trio of Fruit Sorbets with Cookies Many a bottle of milk have been drained while enjoying our famous 'Coco Loco' cookies!

The photos that appear on this page were taken by Tom Bagley
and also appear in the cookbook Gardens of Plenty by Gail Greco.

	The Notchland Inn, Route 302, Hart's Location, NH 03812 phone: 603.374-6131 reservations: 1.800.866.6131 E-mail: innkeepers@Notchland.com
If you want/require a quick response, please call.