Events

Valentine’s Day Dinner ~ Friday, February 14, 2014

 Friday, February 14, 2012
Six course prix-fixe menu
$78 per person, not including tax, service fee or beverages
One seating:  Reception 6:15-7 pm, chef presentation 7 pm
Reservations Required

Appetizer
Seared Jonah Crab Cakes
served with a Sherried Mango Vinaigrette
Pickled Bok Choy, Creamy Risotto
and Fried Leeks

 Soup
Bisque of Roasted Vegetables
with
Basil Coulis and Poppyseed Fleurons

 Salad
Mix of Organic Baby Greens
with a Fresh Red Grape Dressing
Marinated Cucumbers, Prosciutto Chiffonade
Toasted Cashews and Shaved White Cheddar
Caramelized Shallot Asiago Bread with Whipped Butter

Entremezzo
Passionfruit Sorbet with Tart Cherries

  Choice of Entrée
Roasted Tenderloin of Certified Angus Beef
served with a Calvados Cream Demi Glace
Sautéed Creminis over Baby Arugula
~or~
Grilled King Salmon
served with a
Fresh Dill Beurre Blanc
Balsamic Glaze and Crispy Onions

Dessert
Grand Marnier Crème Brûlée
with a Toasted Almond Butter Cookie

Easter Lunch & Dinner

Easter Lunch

Sunday, March 31, 2013
12:15- Reception
1:00-Chef Presentation and seating
$42 per person, not including tax, gratuity or beverages

Salad
Mix of Organic Baby Greens
with a Creamy Fresh Herb Dressing
Prosciutto Chiffonade, Marinated Cucumbers
and Shaved Spanish Mahon
Fresh Garlic Romano Bread with Whipped Butter

Choice of Entrée

Marinated Certified Angus Beef Shoulder Tenderloin
served with a Clavados Demi Glace and Red Onion Marmalade
~or~
Seared Crab Cakes
served over Baby Arugula
Sherried Mango Vinaigrette and Crispy Leeks

Dessert
Torte de Tiramisu
Dark Chocolate Sauce and Raspberry Coulis

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Easter Dinner

Sunday, March 31, 2013
6:15 PM ~ Reception
7:00 PM ~ Chef Presentation and seating
$58 per person, not including tax, gratuity or beverages

The evening Easter menu will be our signature prix-fixe dinner and the menu will be chosen by the chef when he’s ordering that week.
As always, we will note of any dietary restrictions at the time of reservation.

For reservations for lunch or dinner, please contact us
The Inn at Pleasant Lake, 853 Pleasant Street, New London, NH
603-526-6271  or  800-626-4907

Easter Lunch

 

Easter Lunch

Three course Easter lunch
Sunday, April 20, 2014
12:15- Reception
1:00-Chef Presentation and seating
$42 per person, not including tax, gratuity or beverages
Reservations Required

 Salad
Mix of Organic Baby Greens
with a Creamy Fresh Herb Dressing
Prosciutto Chiffonade, Marinated Cucumbers
Pickled Red Onions and Shaved Smoked Gouda
Caramelized Shallot Romano Bread

Choice of Entrée
Roasted Pork Tenderloin
served with a Smoked Tomato Demi Glace
and Sautéed Creminis
~or~
Grilled Filet of Salmon
served with a Fresh Dill Beurre Blanc
Baby Arugula, Balsamic Glaze and Crispy Leeks

Dessert
Torte de Tiramisu
with Dark Chocolate Sauce
and Raspberry Coulis

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For reservations for lunch, please contact us
The Inn at Pleasant Lake, 853 Pleasant Street, New London, NH
603-526-6271  or  800-626-4907