Monthly Wine Dinners

Each five or six-course dinner party is usually held on the 2nd or 3rd Saturday of the month (and sometimes Fridays too for a Wine Dinner Weekend).

In planning the menu and wine selections, we feature a wine region or food region of the world, a specific vineyard, or a special topic.  Each month, we include a wine expert, or a winemaker, in addition to Chef Barnes who explains the food preparation and why he made his food choices in pairing the wines.

As always, the menu will also be local farm-to-table driven. Our Chef tries to accommodate your needs. Menu modifications for dietary restrictions may be made upon confirmation of your reservation.

The bar will serve cocktails prior to dinner (one round included in the dinner rate).
Doors open at 6:00 pm to socially distance co-mingle with other guests. We sit for dinner at 6:30 p.m. at private tables (prior to Covid-19, we did encourage communal seating at long tables).  

 Rooms will be discounted by 10% for Winner Dinner Weekend two-night stays.
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Saturday, June 8, 2024
BARBECUE, BOURBON & WINE
A night of Korean-inspired cuisine and barbecue dishes paired with Californian wines and New England bourbon
Featuring Meadowcroft Wines &
Wiggly Bridge Bourbon
Live music by The Fiddling Thomsons
$130 p.p. (plus tax & gratuity)

MENU

WELCOME RECEPTION

Passed Appetizer: Sesame Glass Noodles with Kimchi & Cucumber

Blanc de Blancs Sparkling - Napa Valley
Bourbon Strawberry Aperitif

COURSE ONE

Smoky Roast Oysters - kimchi puree, shoyu

Bourbon Pairing: Wiggly Bridge "Small Barrel" Bourbon Old Fashion

COURSE TWO

Dakganjeong - Korean double fried spicy chicken wings

Wine Pairing: Pinot Noir - Russian River Valley

COURSE THREE

Pulled Barbecue Duck & Scallion Mandu - soy vinegar dipping sauce

Wine Pairing: Wiggly Bridge "Bottled in Bond" Bourbon (straight or on rocks)

COURSE FOUR

The following two courses will be served with some traditional side salads and accoutrement: toasted gim(nori), daikon sangchae, cucumber namul, kimchi and eggplant namul


Shredded Pork Ssam - with Bibb lettuce, ssamjang sauce

Wine Pairing: Cabernet Sauvignon - Napa

COURSE FIVE

Barbecued Beef Short Ribs - dashi rice, seasoned spring onions

Wine Pairing: Grenache, Syrah, Mourvedre "River Trace" - Chalk Creek

SUMMER DESSERT BUFFET

Chef's Choice

WINE MARKET to also include

Meadowcroft Viognier "Wyldvin" - Dry Creek Valley
Meadowcroft Chardonnay "Carneros"
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blueberries

TO BE UPDATED FOR 2024 by 5/31/2024

BLUES & BLUEBERRIES WEEKEND
- Part 1 -
FRIDAY AFTERNOON (July 19)

4:00 pm. Complimentary appetizers poolside for overnight guests. Cash bar for cocktails by the pool. Music on speakers. Join us for dinner in The Grazing Room!

BLUES & BLUEBERRIES WEEKEND
- Part 2 -
SATURDAY MORNING (July 20)




We welcome both overnight inn guests and locals for breakfast! Expect blueberry breakfast treats to kick off this weekend. Then, join us at Grounding Stone Blueberry Farm  at 11:30 am for picking your own organic blueberries (2 free pints per room) and a picnic lunch at this spectacular property ($25 pp for lunch).

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Sunflower

BLUES & BLUEBERRIES WEEKEND
- Part 3 -
SUMMER WINE DINNER
SATURDAY 6:00 pm (July 20)



Featuring the delicious Girasole Wines of Mendocino. Girasole means "sunflower" it Italian, so we're hosting this dinner on the Main Lawn, which will be magically (with the help of some sun and water) transformed into a seasonal Sunflower Garden (we're planting thousands of seeds this spring!). We're planning some fun original music too - either blues or bluegrass.
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BLUES & BLUEBERRIES WEEKEND
- Part 4 - SUNDAY - July 21


ANNUAL NEW ENGLANDER
LOBSTER BAKE & BLUEBERRY FEAST

Seatings 4:00-5:00 pm in Barn

Live Blues

Back for Year 3, join us for a traditional New Englander Lobster Bake that was described last year as "off the charts" by several tables. 
$125 per person (plus sales tax and gratuity) including open bar - limit 4 drink tickets. Tenderloin available for anyone with seafood allergies (must order at RSVP).

BEVERAGE CHOICES
Moat Beer Flight: Miss Vick's Blueberry Ale, Helles 'Hell Yes!' Lager,
Czech Pilsner


Stolpman Love You Bunches Flight: Rose, Orange, Sangiovese
Sans Liege Groundwork Flight: Grenache Blanc, Picpoul Orange,
Grenache Rouge

Signature Cocktails:
Blueberry Mojito
Bluet Blueberry Wine Spritzer
Aperol Spritz
Italian Gentleman (Bourbon, Campari, lemon, pomegrante)
Lavender or Classic Margarita/Mockarita


STARTER COURSE


Selection of house made biscuits, rolls, corn bread and Anadama bread with Herbed Goat Butter, Maple Butter

Choice of:
Cape Cod Clam Chowder
Smokey Tomato Bisque
Or
Summer Garden Salad

ON THE BUFFET
Steamed Lobster (*with advance notice only - tenderloin available as a seafood-allergy substitute, or vegetable pot pies for vegetarians)
(One Ticket per Person)
Fried Chicken
Steamed Clams and Mussels
Chef Bruce's Sweet boiled Corn
Salt Potatoes
Green Bean and Charred Corn Salad
Classic Mac and Cheese
Roast summer beet salad
Quinoa with feta, olives, and charred tomatoes

BLUEBERRY DESSERT BUFFET
Chef's selection of summery blueberry-inspired desserts featuring organic blueberries from Contoocook's Grounding Stone Farm. 
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Sparkling Wine Dinner

CHEF'S NEW YEAR'S EVE
SPARKLING WINE DINNER

Favorite Champagnes and
Top-Pick Wine Pairings

6-Course Food & Wine Presentation
Join us to ring in 2024!

*the menu presented is from 12/31/2022. Updated version to be posted by 10/2023


Sunday, December 31.  7:00 - 10:30 pm $150 pp




We welcome you to remain with us until after midnight to ring in 2023. Additional pours of champagne and late-night snacks will be provided as well as board games and cards.

Wine Dinner Gallery


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