from NH Epicure’s Archives
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We got the chow.

A Hankering for The Fish Is The March Tasting Menu.

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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.