Both In-house Dining and Take-out Dining now are available Thursday through Sunday, and will remain so for the foreseeable future. 

Indoor Dining is open by reservation only.  We have re-organized our dining rooms to comply with the newest guidelines.  Please understand that reservations are somewhat limited as we start this up slowly in order to offer the safest dining experience we can.

We are offering the same menu for both in-house and take-out dining.  Please see our current offerings here….. or below. Additionally, Governor Sununu is also allowing us to, temporarily, sell bottled wine to our take-out customers. The wine list follows the dinner menu.

 To place a Take Out Order: please call the ‘day of’, 603-353-4405, between 2pm and 5pm.  Pick up times will be available between 5pm and 7.30 pm. Credit cards will be charged in advance,  so please have your credit card information available when you place your order. (Cash and check are accepted as well.) We are getting many calls so you may be forwarded into voicemail, please leave only your name and phone number, and we will return your call in order received. To pick up you food, please drive up to the front entrance of the Lyme Inn, an employee will greet you, and give you your dinner and payment receipt. We will keep person-to-person contact minimal.

For In-House Dining: Please make your reservation in advance. In order to comply with current NH protocol, you are asked to arrive at your scheduled time (not early or late), wear a face mask at all times unless seated at your table and agree that no one in your party is showing symptoms. We will have hand sanitizer available on the table and in the dining areas.

Thank you all so very much for understanding and working with us during this time.          

 Be Well, Chef Martin

Greetings and welcome to our Restaurant. Different times, but still great food. Our menu is a little smaller, but we will keep it interesting, changing weekly. We are observing all of the guidelines to keep you safe and want to make sure you have an enjoyable dining experience with us during this time. We always accommodate food allergies or food dislikes and we will make substitutions. We are happy and proud to feature foods from many of our local farm friends: Cedar Circle Farm, Crossroads Farm, Epic Acres, Mill Brook Farm, Root 5 Farm, Robie Farm, Tensen Farm, and Sunset Rock Farm.

Dinner Menu for In-House and Take-Out Dining

Small Plates

Steamed Pork Dumplings: Mill Brook Farm seasoned pork, kimchi, lime chili sauce       $9
Mushroom Crepes: Sunset Rock Farm goat cheese, mushrooms, leeks, spinach, arugula cream    V GF    $13
Gazpacho: A chilled soup featuring all local vegetables, hint of sherry, olive oil and lime    V GF    $8
Local Vegetable Salad with baby greens, pickled onion, roast tomatoes, fresh herb dressing    V GF    $8
Warm Spinach Salad with an apple shallot vinaigrette, goat cheese, dried cranberries, pecans    V GF    $9
Blackened Scallops with an orange chili butter sauce, polenta, daily salsa*    GF    $14
Tuna Tartare: diced Tuna with sweet onion, capers, truffle oil, sea salt, truffle vinaigrette*    GF    $14
Pan-seared Halibut Cheeks, pan sauce of lemon parsley, wine, and butter with a sauté of local green vegetables*    GF    $16
Sashimi Plate: Hiramasa (White Tuna) and Fluke with soy ponzu, sriracha aioli, cucumber slaw, and a treat*    GF    $18

Large Plates

Vegan Curry Rice: ginger basmati rice, coconut curry sauce, peppers, onions, scallions, tomatoes    V GF    $17
Curry Shrimp: Wild Gulf Shrimp with the same above presentation*    GF    $26
Penne Bolognese with Robie Farm veal and pork, Tensen Farm beef, marinara, local cream    $24
Farro Pilaf with a wonderful blend of fresh local greens, truffle vinaigrette    V    $14
Chicken Marsala: organic chicken with mushroom, marsala demi-glace, smashed new potatoes*    GF    $21
Herb-crusted Arctic Char, roasted tomato saffron butter sauce, zucchini fritter, roast new potatoes*    GF    $29
Miso-glazed Halibut over ramen noodles and local vegetables in a coconut, citrus, chili broth*    $33
Pair of Petite Filet Mignons with truffle whipped potatoes, mushroom tart, mushroom demi, beurre blanc*    $31

Chef’s Wine and Food Pairing

The Chef’s Dinner with five different courses and wine is available, preferred before 7:15pm. $75 per person.
The menu varies on Chef’s whim, and your dislikes and allergies. This is truly a food experience.
We also can create a dinner pairing of a flight of microbrew beers and food.

Additions

Sauté of Prince Edward Island Mussels in a coconut, lemongrass, ginger broth with a hint of chili and lime    GF    $11
* * * * * *
Slow braised Short Rib over roasted root vegetable hash, braising juices, horseradish cream    GF    $29
Shellfish Stew: Scallops, Shrimp, Clams, Mussels, light saffron, sherry tomato broth, fennel, leek, linguini*    $28

Desserts

Ask about today’s dessert offerings

gf – gluten free                                                         v – vegetarian
Please inform your server of any allergies.
*These items may be prepared under-cooked upon request.
Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may be hazardous to your health

Wine List
In-House and Take-Out Dining**

Message from Chef Martin
Welcome to our restaurant. Our focus is on quality and variety in both our food and wine. I love wine and believe that wine is meant to be enjoyed with food. I look for quality and value in my wines. Offering a nice variety of wines from around the world, I like to ask my guests to try something new or ask us for a recommendation. Please enjoy our selection below. We are also working on a Cellar List which will feature some ‘big boys’. Be well and thank you so much for your support.

Sparkling Wines

Mionetto Prosecco Brut, Prosecco, Italy
Split 13     Btl  32
Soft, refreshing & crisp with flavors of green apple and peach. Perfect aperitif or enjoy with seafood or pasta

Piper Sonoma Brut, Sonoma County, California
Btl   34
60% Chardonnay, 25% Pinot Meunier & 15% Pinot Noir, this is a dry, fresh sparkler with crisp citrus flavors and hints of strawberry and vanilla smoke. Compliments crab cakes, sautéed shrimp or sushi.

Roederer Estate Brut, Alexander Valley, California
Btl  52
60% Chardonnay and 40% Pinot Noir, this is a crisp, fresh and lightly fruity wine with pear, spice and hazelnut flavors. Enjoy with seafood and light poultry

White and Blush Wines

P.J. Valckenberg Gewürztraminer 2018, Pfalz, Germany
gl   8     Btl   30
A well-known Vineyard, this wine is fuller bodied, fruity with a dry, tropical finish. loves seafood and dishes with spice

Foris Riesling 2018, Rogue Valley, Oregon
gl   8     Btl   30
We really enjoy this Riesling. Nice crispness with a hint of sweet, pairs well with seafood, salads, and spicy foods

Fleur de Mer Côtes de Provence Rosé 2018, Provence, France
gl   9      Btl   34
With aromas and flavors of fresh watermelon, cherry, subtle citrus, lavender and herbs, this medium-bodied Rose is fresh, elegant, and well balanced with a refreshing acidity, soft texture and mineral finish. Excellent with seafood and salads.

Whitehaven Sauvignon Blanc 2018, Marlborough, New Zealand
gl   11     Btl   40
Aromas and flavors of tropical fruit with a rich plate and crisp, well-balanced finish. Loves shellfish and

Stuhmuller Chardonnay 2017, Alexander Valley, CA
gl   10    Btl   38
This vintage has aromas of ripe apples and stone fruit, a touch of citrus, sweet oak and vanilla. Excellent with seafood and poultry

Red Wines

Louis Latour Valmoissine Pinot Noir 2016, France
gl   9     Btl   34
a velvety texture with ripe cherry and strawberry fruits laced with vanilla and a rounded finish. Loves braised dishes.

Bouchaine Estate Vineyard Pinot Noir 2014, Carneros, Napa Valley, CA
gl   15     Btl   58
Their estate wine from the Bacchus collection is a really special Pinot from the Carneros Valley. Big full-bodied
pinot with rich ripe fruit, great with seafood, salads, meats and poultry

E Guigal Cotes Du Rhone 2015, France
gl   9     Btl   34
from the Rhone’s top wine producer, this syrah-grenache blend drinks very well and enjoys meats, braised and some seafood

 Lamadrid Single Vineyard Reserva, Malbec, 2015, Agrelo Argentina
gl   8     Btl   30
The signature grape of Mendoza. Aromas of red fruits, plum, peach, and spices with a velvety lingering finish.

Boschendal Shiraz and Mouvedre Blend 2015, South Africa
gl   8     Btl   30
From a small boutique and completely sustainable winery, this red blend enjoys some seafood, meats, braised dishes, and stews

Oak Ridge Old Vine Zinfandel 2017, Lodi California
gl   9     Btl    34
Just plain yummy! this full-bodied wine loves spice, red meat, braised dishes, as well as Asian and Southwestern style foods

Beer
ON TAP
Moat Mtn East Intervale IPA (4.5%)       $6  
Rockingham ‘Lean’ Session IPA (5.0%)      $8 
Tesselation Double IPA (8.1%)      $9.5
Dogfish Sea Quench Ale (4.9%)      $7
Switchback Ale (5%)      $6
Fat Tire Amber Ale (5.2%)      $6.5
Jacks Abby House Lager (5.2%)       $6.5
Kelsen ‘Draken’ Porter (6.8%)      $8
Great North Chocolate Milk Stout (6.4%)      $7

BOTTLES/CANS
Bud Light (4.3%)      $3
Champlain Orchard Hard Cider (5.3%) GF      $8
Redbridge Amber Beer (3.2%) GF      $5.5
Heineken 0.0 (0.0%) N/A     $4

**Take-out Alcoholic Beverages by bottle only per order of Governor 

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