Cuisine:

• British
• Fusion
• New England
• Others
• Contemporary

Inn at Thorn Hill, The Description:
In the heart of ski country is this gem of a restaurant, a welcome change from the pubs and casual fare typically found in New Hampshire mountain towns. The atmosphere is elegant, the service is gracious and welcoming and the food strikes a balance between innovative and familiar. Inn-cured trout is smoky, but tempered by Yukon Gold blinis. Chef John Russ creates a roasted mushroom cappuccino, essentially milk foam that floats in an essence of citrus and anise oil drizzle. Mushrooms in the risotto are locally foraged; scallops come with toasted forbidden black rice. Desserts are a high point and include a sour cream panna cotta presented with roasted strawberries and warm brown sugar shortbread. You can go lighter with a rosewater granité, which nicely complements a warming glass of Cognac. Together, it's an ideal way to cap off a day of outdoor activity---and get ready for the next one. The Inn has an extensive wine cellar with over 2,500 bottles. Have a private dinner in the tasting room surrounded by the varied selection.


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