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 4:00pm or 6:30pm

By Reservation Only, Please

Our 5 Course Dinner is $65.00 per person. Alcohol, tax and gratuity are not included.

First Course

Fire Roasted Tomato Bisque
A house favorite. Fire roasted plumb tomatoes blended with heavy cream and fresh herbs

Second Course

Mushroom Strudel
A blend of wild mushrooms sautéed in sherry and fresh herbs combined with Boursin cheese and wrapped in a delicate flaky phyllo dough drizzled with 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

Steak Au Poivre
12 ounce strip steak 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

Bourbon Pecan Pie
A true classic. Buttery pecans and hints of bourbon baked in a delicate cookie crust

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

By Reservation Only, Please

Our 5 Course Dinner is 65.00 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

Spicy Shrimp and Scallop Risotto Cake
Sautéed shrimp and scallops atop a crispy risotto cake and drizzled with a sweet, spicy sauce

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
A New Year's Tradition. Slow roasted black angus prime rib served au jus.

Lamb Shank
Fall off the bone tender. Braised in Burgundy wine with mushrooms and onions. Served atop peppercorn mashed red skin potatoes with baby carrots.

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

Dessert Choices

Chocolate Bread Pudding
A warm and comforting classic bread pudding with a chocolate twist. Topped with a bourbon white chocolate sauce.

Turtle Cheese Cake
Rich and creamy cheese cake topped with chocolate, caramel and pecans.

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