Both In-house Dining and Take-out Dining 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.
Steamed Pork Dumplings, Millbrook seasoned pork, kimchee, lime chili sauce $ 9
Mushroom Crêpes, Sunset Rock Farm goat cheese, mushrooms, leeks, spinach, arugula cream V GF $13
Roasted Crossroads Farm Tomato Soup with fresh basil, hints of leek and fennel V GF $ 7
Local Vegetable Salad with baby greens, pickled onion, roast tomatoes, fresh herb dressing V GF $ 8
Warm Spinach Salad, apple shallot vinaigrette, goat cheese, dried cranberries, pecans V GF $ 9
Blackened Scallops, 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
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
Sauté of Wild Gulf Shrimp with garlic, tomatoes, spinach, scallions, lemon, wine, butter, orecchiette* $26
Seared Petite Filet Mignons, mushroom shallot demi-glace, mushroom tart, truffle whipped potatoes* $32
Chicken Marsala: organic Chicken with mushroom, marsala demi-glace, smashed new potatoes* GF $21
Caribbean-spiced Snapper w/ ramen noodles and Cedar Circle fresh greens in a coconut chili broth* $29
Herb-crusted Halibut with a morel mushroom and red wine butter sauce, rosemary potatoes * gf $33
Chef’s Wine and Food Pairing
The Chef’s Dinner with five different courses and wine is available at all times. $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.
Fresh Turbot lightly battered and pan-seared with a confit of leeks and fennel, fresh herb dressing* GF $17
Sauté of Prince Edward Mussels in a coconut, lemongrass, ginger broth with a hint of chili and lime gf $11
Surf and Turf: butter-poached Maine Lobster Tail over a fennel leek pastry with a sherry lobster
cream sauce, and a Petit Filet with roasted new potatoes and morel mushroom demi* $36
Pan-roasted 16oz Veal Rib Chop, au gratin potatoes, lemon caper butter sauce, veal glaze* GF $37
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
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.
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
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
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.
Valle de la Puerta Classico Torrontes 2017, Fatima Valley, Argentina
gl 8 Btl 30
A wine dinner favorite, this beautiful summer wine, made from a uniquely Argentine grape, is crisp, clean and refreshing. Excellent with seafood, salads, veal, pork and poultry.
Ken Forester Vineyards Old Vine Reserve Chenin Blanc 2017, Stellenbosch, S.Africa
gl 10 Btl 38
Sustainably raised and hand harvested, full-bodied, and excellent balance between fruit and delicate oak/vanilla flavors
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
Sbragia Home ranch Chardonnay 2017, Dry Creek valley, Sonoma, CA
gl 12 Btl 42
This vintage has aromas of ripe apples and stone fruit, a touch of citrus, sweet oak and vanilla. Excellent with seafood and poultry
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
Cedar and Salmon Cabernet Sauvignon 2016, Horse Heaven Hills, WA
gl 12 Btl 44
This dark ruby Cabernet has aromas of cinnamon, nutmeg and vanilla with rich flavors of black cherry, currant and dark chocolate. Aged in oak and blended with Syrah, merlot, and petite verdot to add spice, complexity, and round out the flavor.
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
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