Check Availability Dining Reservations 603-444-2600

Adair

Country Inn and Restaurant

Check Availability Dining Reservations 603-444-2600

Holiday Dining at Adair

Holidays at Adair

Christmas Day ~ Seating at 5:00pm or 7:30pm

By Reservation Only, Please

Our 5 Course Dinner is $59.00 per person. Alcohol, tax and gratuity are not included.

First Course

Maple Nut Bisque
Butternut squash paired with cream and fresh herbs with a touch of maple

Second Course

Mushroom Strudel
A blend of wild mushrooms sautéed in sherry and herbs then combined with Boursin cheese, wrapped in phyllo dough and drizzled with a lemon hollandaise sauce.

Third Course

Roasted Beet and Winter Melon Salad
Roasted yellow and red beets tossed with fresh winter melon, arugula, pickled red onion and shaved parmesan drizzled with fire roasted tomato vinaigrette

Entree Choices

Roasted Pork Loin
Boneless pork loin served with apple chestnut stuffing and pan gravy

Salmon En Croute
Fresh Atlantic salmon filet stuffed with boursin cheese and baked in a flaky puff pastry

Filet Au Poivre
Filet mignon pressed in cracked black pepper corns, pan seared and finished with a bourbon Dijon cream

Dessert Choices

Warm Figgy Pudding
Sweet plums and figs with subtle notes of chocolate baked into this old-world recipe

Turtle Cheese Cake
A rich, creamy New York style cheese cake topped with chocolate, caramel and pecans

New Year's Eve ~ Seating at 5:00pm

By Reservation Only, Please

Our 5 Course Dinner is $59.00 per person. Alcohol, tax and gratuity are not included.

First Course

Lobster Bisque
Tender Maine lobster paired with fresh herbs, cream and sherry

Second Course

Butternut Squash Ravioli
Butternut squash ravioli served in a brown butter sauce with fresh sage, toasted pecans, and dried cranberries

Third Course

Caesar Salad
Crisp romaine lettuce, house made croutons and shaved parmesan cheese with a creamy Caesar dressing

Entree Choices

Prime Rib Au Jus
Slow roasted black angus prime rib served with au jus sauce

Pan Seared Duck Breast
Boneless breast of duck pan seared and served with a dried cherry and fig compote

Stuffed Lobster Tail
Large lobster tail topped with our house made seafood stuffing and served with drawn butter

Dessert Choices

Black Forest Cake
Layers of dark chocolate cake, sweet cherries and whipped cream

Crème Brulee
A light eggnog custard with hints of nutmeg and topped with caramelized sugar

Yankee's New England Today
Proud to be the 2018 Yankee's New England Today Travel Editor's Choice for Best NH Romantic Getaway!