Welcome to Ariana’s Home Page

We are currently serving dinner in-house Thursday Thru Sunday (closed on Monday, Tuesday, and Wednesday). Take-out is available on Monday nights as well. We are offering the same menu for both in-house and take-out dining. Please see our current offerings below.

Take-out Dining – Now available Thursday through Monday

For Take-out, please call 603-353-4405 the ‘day of’ between 2pm to 4pm to place your order. When you call, leave your name and phone number after the message. We will return calls in the order they were received to get your order and schedule your pickup time. Recently, we have seen an increase in both In-house and Take-out dining and, as a result, may need to limit the number of Take-out orders on a given evening. The time change for ordering is to allow our guests to make other dinner arrangements if necessary. We are also open on Monday evenings for Take-out only.

 In House Dining – Available Thursday through Sunday

  You must make a reservation for In-house dining, regardless of where you wish to sit.

We begin seating at 5 pm.

We have removed half of our tables from the Front and Back Rooms to provide proper social distancing. The Front Room has four tables, the Back has five and the Bar is now limited to six seats. Our restaurant also features a ‘state of the art’ air exchange system which replaces the air within the restaurant with fresh air from outside every few minutes.

Guidelines from the State of New Hampshire for In-house Dining

We ask everyone to understand that we must uphold the NH Covid Guidelines to keep everyone safe; especially at this busy time with many people visiting the Upper Valley.

*You must make advance reservations for any seat in the restaurant or at the bar and arrive promptly at your scheduled time. If you arrive early or late, you may be asked to wait outside while we seat others.

* We cannot have people gathering at the front door, or while waiting for a table, so our reservation times are scheduled ten minutes apart. (This means we only have one 6.30 reservation, one 7:00 reservation, etc.) To accommodate this, we ask that you be flexible when booking your reservation and be sure to arrive on time.

* We cannot allow any parties larger than 6. No exceptions. We also cannot split a larger group between multiple tables. Sorry, six people is the maximum and, on the patio, five people the maximum.

* You must wear a mask any time you are not seated at your table. This means on arrival, when visiting the rest room or another table, and on departure.

Our staff is wearing masks, we are sanitizing frequently, and we want to keep everyone safe. Please understand and work with us to keep us all safe and get thru this.

Thank you very much for your support, understanding and patience.

Be well Chef Martin

In-house and Take-out Menu for November 27 – 30*

In-House dining by reservation Thursday through Sunday.
Take-out meals available Thursday through Monday, please see above for call-in times.

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.

Small Plates

Three Onion Soup with fresh thyme, sherry, Cabot cheddar and crostini    V $7
Roasted Fall Vegetable Soup with butternut squash, carrots, sweet potato, onions, spices    V GF $8
House Salad: local greens, watermelon radish, cucumber, carrot, fresh basil dressing    V GF $8
Warm Spinach Salad with an apple shallot vinaigrette, goat cheese, dried cranberries, pecans    V GF $9
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
Blackened Scallops with an orange chili butter sauce, polenta, daily salsa*    GF $14
Duck Crêpe with roasted local oyster mushrooms, sautéed baby spinach, goat cheese demi-glace    $14
Halibut Cheeks over roasted golden beets, watermelon and daikon radish, micros, orange basil sauce *    GF $13
Asian-spiced Tuna, sliced rare, with a teriyaki, citrus, chili glaze, napa cabbage salad, sesame dressing *    GF $14

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
Vegetarian Tamale, steamed masa with sautéed vegetables, salsa verde, beans & rice, broccolini GF    $14
Penne Bolognese with Robie Farm veal and pork, Tensen Farm beef, marinara, local cream    $24
Chicken Marsala: organic chicken with mushroom, marsala demi-glace, smashed new potatoes* GF    $22
Slow-braised Creekstone Farm Short Rib over root vegetable and potato hash, braising juices, red wine demi GF    $27
Duck Confit over an apple sausage stuffing with a sherry thyme demi-glace, roasted broccolini    $26
Seared Swordfish and Scallops over saffron vegetable rice, sautéed brussels sprouts, roasted pepper sauce*    GF $29
Faroe Island Salmon over mini penne pasta with roast tomatoes, onions, spinach, lemon herb butter sauce*    $27
Seared Medallions of Filet Mignon with mushroom tart, truffle whipped potatoes, mushroom sherry demi*    $32
Pan-roasted Creekstone Farm Rib Eye Steak with smashed new potatoes, herb butter, red wine glaze *   GF $34

Chef’s Food and Wine Pairing

A five-course tasting dinner paired with different selected wines for each course
There will be 4 protein courses and dessert. Generally, we tend to serve a shellfish course followed by a fish course, then either a second fish or light meat and finally a red meat course…and, of course, dessert.
We can work with food allergies and adjust each course as need be. Please ask your server for details.
$85 per person

Desserts

Assorted House-Made Cookies: 2 each of chocolate chip, chocolate sugar, and oatmeal/cherry/ white chocolate chip    $10
Chocolate Sourdough Cake with chocolate silk, house-made cajeta and candied pecans    $10
Espresso Cheesecake – a blend of Cream Cheese and Sunset Rock Farm Goat Cheese with house made chocolate sauce and crushed chocolate covered espresso beans    $9
Flourless Dark Chocolate and Port Torte with a macadamia nut crust and raspberry sauce GF    $9
Warm Apple Crisp: fresh local apples w/ a brown sugar, oat topper served with fresh whipped cream    $8
Pear Gingerbread Cake served warm with a scoop of Sea Salt Caramel Gelato    $8

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.

Please click here for our current listing.

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

Events

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