So, where's the beef? We got the beef! The perfect Grilled Rib-Eye.

 

 

 

 

from NH Epicure’s Archives
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We got chow!

Dine, quaff and chat with Winemaker Peter Finlayson at the Bourchard Finlayson Winery Wine Dinner. Prevue menu in the Buzz. (Note Date Change)

Duck, duck and more duck and then Lemon Ginger Granita. October's 3 and 4-course tasting dinner in the Buzz.

 

NH's main menus, cool & dazzling ... click on Menus upper left.

The exotic edible Heirloom Root Vegetable Salad, a serpentine arrangement of curled, translucent slices of lime, black, red and watermelon radishes, dressed with drizzles of balsamic vinegar to be mixed into the delicate, scattered crumbs of whisked olive oil and modified tapioca starch.