The Lyme Inn is please to offer a prix fixe menu for Thanksgiving 2017 Two seatings will be offered, one at 12pm and one at 2pm. Come enjoy a great meal in a relaxing, causal atmosphere.
Created by our Executive Chef Nate Wright, our Thanksgiving dinner includes a choice of two starters, three entrees, and two desserts. Traditional turkey is of course offered as are filet mignon and salmon. As always we have wine suggestions to pair with your meal, and a wide selection to choose from in addition to a full bar.
Reservations are recommended for this event. Please contact us to find out more or reserve your table.
UPDATE: Our Noon sitting is full but there is still space for our 2pm sitting.
It is with great excitement that the Lyme Inn announces a new partnership with Ariana’s Restaurant and Chef Martin Murphy. The Lyme Inn has always strived to create the best experience for its patrons, and when the possibility of bringing Ariana’s Restaurant to the Inn presented itself, we recognized a great opportunity.
Chef Martin has been in the restaurant business for over 30 years and shares the Inn’s philosophy of offering a welcoming environment for local guests and a warm retreat for traveling visitors. He has a passion for using fresh, seasonal ingredients, and he works closely with local farms and producers of high-quality vegetables, cheeses, and meats in creating his unique offerings.
Chef Martin and his team will assume operations of the restaurant soon after the New Year. This new venture will allow the Inn to bring a distinctive dining experience to the Town of Lyme. We are proud of what we have created to date at the Inn, and we feel this collaboration will serve the community long into the future.
Please help us welcome Chef Martin and his team to their new home in the Lyme Inn.
Cycles Gladiator is a California based winery that offers five expressive and tasty Central Coast wines – Petite Sirah, Chardonnay, Pinot Noir, Merlot, and Cabernet Sauvignon. They can stand on their own, or liberate your favorite weeknight dinner.
Cycles Gladiator winemaker Adam LaZarre’s philosophy: “It’s one thing to sell $300 bottles of wine to a few people. I love to produce really great wines that taste two to three times the price and to know that, on any given night, someone somewhere is enjoying my wine.”
Chef Adam Coulter has created a four-course meal to go with Cycles Gladiator Petite Sirah, Chardonnay, Pinot Noir, and Cabernet Sauvignon.
The cost for this special wine event is $75.00 per person excluding tax and gratuity, and starts at 6pm. Call 603.707.6035 to make a reservation.
Our next beer dinner will highlight the Smuttynose Brewing Company. A New Hampshire brewer, Smuttynose is named for Smuttynose Island, the third largest of the nine islands that form the Isles of Shoals, a small, rugged archipelago that lies seven miles off the craggy New Hampshire coast. Smuttynose is a small brewer whose beers are inspired by the history, character and flavor of our region.
Five brews will be highlighted at this dinner – East Coast Common, Rhye I.P.A., Smoked Peach Short Weisse, Old Brown Dog, and Rocky Road Stout. Adam Coulter has created an exceptional menu with items to pair with each brew.
This event will be held Wednesday, April 26th from 6pm to 9pm and is $50 per person prix fixe, tax and gratuity not included.
The Lyme Inn is pleased to announce that we will hold our next Wine Dinner on Wednesday April 12th from 6pm to 9pm.
While our first wine dinner highlighted European wines this time we’re focusing domestically and will feature vintages from Willamette Valley Vineyards in Oregon.
The Willamette Valley was named by the Wine Enthusiast as its 2016 Wine Region of the Year. In 2015 this section of Oregon, less than an hour from Portland, marked the 50th anniversary of its first Pinot Noir, Chardonnay and Pinot Gris vines. The recognition that Willamette Valley Pinot Noir can challenge Burgundy in its ability to capture the nuance and power of the grape made it a desirable location for vineyards and winemaking. Today, Willamette Valley is home to 530 wineries, and planted vineyards account for just under 20,000 acres.
Willamette Valley Vineyards is dedicated to producing the finest Pinot Noir from grapes grown in the Willamette Valley Appellation. Pinot Noir and the other varietals that WVV produces frequently receive high ratings (90 and above) from the Wine Enthusiast.
Five wines will be highlighted and paired with an elegant menu prepared by our chef Adam Coulter. See the Spring Wine Menu and please call for a reservation. This event is Prix fixe $75, excluding tax and gratuity.
- Pinot Noir Whole Cluster – A liquid fruit salad in a glass with vibrant aromas of bing cherry, blackberry and cocoa with a hint of earthiness. Juicy, well-rounded mouthfeel, light, fruity and mouth-watering.
- 2015 Pinot Gris – Straw in color, the wine offers vibrant aromatics of melon, pear, golden apple, and floral blossoms. A rich mouthfeel reveals lush flavors of grapefruit, tangerine, lychee, and honey that continue through to the satisfyingly long and balanced finish.
- 2014 Dijon Clone Chardonnay – Lemon in color, the wine is mineral-driven with notes of citrus, green apple and a kiss of sweet oak rounding out the nose. Fresh lemon, lime and spring floral flavors emerge on the medium-bodied palate. Vibrant acidity leaves the wine refreshing and ideal for food pairing.
- 2014 Estate Pinot Noir – This wine is medium-bodied with flavors of red fruit, earth, game, almond and an accent of sweet barrel spice. Exceptionally balanced with silky tannins, lively acidity and a lingering finish.
- 2014 Riesling – This semi-sweet wine opens with prominent aromas of citrus, peach and honeysuckle. The mouthfeel is juicy with bright acidity that activates the palate and displays flavors of pineapple and pear. The finish is wonderfully persistent with balance of sweetness and refreshing crispness.
The Lyme Inn is presenting a special event to introduce its recently redecorated Williamson Room. This event, Wine That Transcends the Seasons, includes a reception and four-course dinner paired with wines from the Winebow Group. Join us on Wednesday, March 1st, from 6pm-9pm and enjoy Adam Coulter’s culinary creations designed to be mated with each vintage.
This event is $75 prix fixe, excluding tax and gratuity. Call us for more information or to make reservations. 603.795.4824
The wines being paired are
Stella Prosecco DOP Extra Dry NV
Smooth and refined on the palate with effervescent notes of green apple and pear.
Suavia Soave Classico DOC 2015
Suavia Soave Classico appears bright and lemon-yellow. Fresh aromas of apple, pear and almond balance clean minerality and a hint of fresh herb. Crisp and refreshing on the palate, the flavors and aromas build toward a harmonious and lingering finish.
Vitiano Rosso Umbria IGP 2014
Deep ruby-red in color, aromas of plums and black fruits are complemented by undertones of black cherry jam, licorice, and tobacco leaves. On the palate, smooth tannins and acidity balance this wine to make a food-friendly red wine.
Zenato Alanera Rosso Veronese IGT 2013
Brilliant ruby in color, Alanera delights the senses with a variety of aromas and flavors that include fresh and dried cherries and prunes, sweet spice, and hints of coffee and tobacco. On the palate, Alanera is full-bodied with elegant and velvety tannins. Vibrant acidity brings balance and freshness, and supports a long and harmonious finish.
Juve & Camps Sweet NV
The expressive golden yellow color and the persistent streams of fine bubbles are a characteristic of long and patient aging, which are clearly present in this special sweet cava. The aroma is intense, rich and full of nuances. Fruits like plums, cherries, mango and delicate white flower notes are evident from the start. Gradually, aromas of honey, fine pastry and a hint of sweetness appear. On the palate it clearly shows off as a different cava. Thanks to its sugar content it coats the palate with a creamy texture combined with balanced acidity and effervescence. It has a tasty and refreshing palate.
Wine Dinner Menu
Wednesday, March 1, 2017, 6pm-9pm
Prix fixe $75, excluding tax and gratuity
STELLA PROSECCO DOP EXTRA DRY NV
Selection of Hors D’oeuvres
Romesco dip and vegetable chips, marinated olives, Vermont salami
SUAVIA SOAVE CLASSICO DOC 2015
Pear and Prosciutto Salad
spicy walnuts, Bayley Hazen bleu cheese, frisse, mulled wine vinaigrette
VITIANO ROSSO UMBRIA IGP 2014
Sausage Stuffed Chicken Breast
swiss chard, Pomodoro sauce, chili pepper oil
ZENATO ALANERA ROSSO VERONESE IGT 2013
Roasted Venison Loin
mushroom gnocchi, brandy peppercorn sauce, bacon jam
JUVE & CAMPS SWEET NV
Tangerine Panna Cotta
pomegranate gel, macerated berries, ginger whipped cream
The Lyme Inn is preparing a special evening for Tuesday, February 14th. We are opening the restaurant especially for Valentine’s Day and Chef Adam Coulter is presenting an exceptional menu. Enjoy Warm Goat Cheese Salad, Blistered Shishito Peppers, Tensen Farm Lamb Bolognese, or Créme Caramel to name just a few of the options.
This event is $75 prix fixe, excluding drinks, tax, and gratuity. We are serving 5p to 9p. Check out the full menu and call us at 603.795.4824 for more information or to make a reservation.
Valentine’s Day 2017
$75 per person prix fixe
(excluding drinks, tax, and gratuity)
Serving Tuesday, February 14th 5p-9p
Call (603) 795-4824 for reservations
Cauliflower and Nutmeg Soup
Warm Goat Cheese Salad
pomegranate seeds, toasted pecans, balsamic vinaigrette
Blistered Shishito Peppers
watermelon radish, cashews, Dukkah
thai orange dipping sauce
Foie Gras Torchon
pickled vegetables, mango chutney, baguette
Baked Brie en Croûte
local honey, compressed melon
Grilled Sea Bass
prosciutto, blood orange hollandaise, anna potatoes, pea tendrils
Tensen Farm Lamb Bolognese
VT fresh pasta malfada, cremini mushrooms, pancetta
Roasted Beef Tenderloin
caramelized shallot demi-glace, garlic mashed potato, grilled zucchini
lemon, capers, herb spätzle, braised cabbage
asiago cheese, shaved fennel and grapefruit salad
Ice Cream Profiterole
chocolate ganache, crushed walnuts, Cabot whipped cream
Flourless Chocolate Cake
crème anglaise, strawberry gel
Peanut Butter Pie
graham cracker crust, peanut butter mousse, chocolate ganache
- Dubbel—Allagash Dubbel hews close to the Abbey ale tradition. Its combination of two-row malted barley, Victory, Carapils, malted red wheat, Munich, and black malt imbue it with a rich, copper color and complex, malty taste.
- Curieux—First brewed back in 2004, Curieux was our first foray into barrel aging. To make Curieux, we take our Tripel and let it age in bourbon barrels for six-to-eight weeks.
- Farm to Face—This medium-bodied beer is like biting into a juicy, yet tart, peach. Farm to Face is brewed as a pale ale and then fermented for ten months in stainless tanks with house yeast.
- Hibernal Fluxus 2016—The first annual Hibernal Fluxus is a Belgian-style stout brewed with figs. Its taste straddles the rift between roasty and sweet with notes of bitter baking chocolate, espresso, biscuit malt, and mocha—a chewy, creamy inauguration of a new tradition.
- Interlude—Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, our house strain of Brettanomyces yeast, contributes myriad flavors including pear, apricot, graham cracker, and bread crust.
- Little Brett—Much of the aroma and flavor of Little Brett comes from its fermentation in stainless with our house strain of 100% Brettanomyces yeast. One malt, our two-row barley blend, and one hop, Mosaic, add to its simple, yet balanced characteristics.
Join us for this special night of Allagash brews and Adam Coulter’s creative food pairings. Check out the event menu and please call for a reservation. The event is limited to 55 diners. This meal is prix fixe $50, excluding tax and gratuity.
ALLAGASH BREWERY DINNER
￼$50 prix fixe; tax and gratuity not included
FARM TO FACE
house cured salmon, peach mustard, pickled vegetables, everything lavash
tea smoked quail, savory cheddar waffle, creamed leeks, spiced honey
spice rubbed pork tenderloin, mango chutney, black beans, hushpuppies
pecan pie bread pudding, hibernal fluxus swirl ice cream
Check out the Upper Valley’s local brew shop, the Lebanon Brew Shop.
Maybe you remember LIFE as a magazine of the good old days when you could leaf through its pages and relax knowing you lived in an America that was just fine, and where people appreciated other people as though they were family. Remember when?
The Lyme Inn has a special evening planned for New Year’s Eve. Our chef, Adam Coulter, has prepared a special four-course menu for the event. His creative offerings are perfect for the occasion. There will be live music by the Bill Rosen Jazz Trio. And attendees will ring in the New Year with complementary champagne at the beginning of the Icelandic new year, 10pm EST.
Our New Year’s Dinner is $75 prix fixe, will be available 5pm to 10pm, and reservations are required.
For more information or to make a reservation please contact us.
Delicious, yummy, and free! All Lyme residents and other 19 Days of Lyme / 1% for The Upper Valley Haven participants are invited to join together for a pancake breakfast buffet on Saturday, December 10 from 8 – 11 AM at The Lyme Inn. In concert with Ledyard National Bank of Lyme, The Inn is providing a lovely breakfast for all.
The Lyme Inn is pleased to present a special prix fixe menu for Thanksgiving 2016. Holiday entrées range from the traditional to the unexpected. Sophisticated starters are included and, of course, dessert. We have wine recommendations for each entrée and our regular wine, beer, and cocktail offerings will also be available. This event is 12 noon to 4 pm on November 24th, with seating in the tavern and dining rooms, and reservations are required. To-go meals are also available for pre-order.
Let our amazing Chef Adam Coulter do the cooking while you enjoy the friendly, relaxed ambiance of our restaurant.
On Wednesdays, when you purchase an entrée, you’ll get any bottle of wine on our list for half price. It’s a great opportunity to try something new or enjoy an old favorite. Check out our wine offerings and our menu.
The Lyme Inn Tavern. Where fine food, fine wine, and particularly fine people connect on Wednesday nights and every night. For more information, or to reserve a table, call us! (603) 795-4824.
In July 2015, Carrie Panoff stayed at The Lyme Inn in anticipation of picking up her daughter Eliana from her stay at Camp Walt Whitman. Needing a quick breakfast “to go”, they noticed that they needed utensils. The Lyme Inn provided flatware to them “as long as little Eliana would promise to return them the following year. With a smile, she said “Sure…I PROMISE!”
For the next 365 days Eliana could not stop mentioning that this was her special project, and that she would not forget. Sure enough, in came Eliana on July 22nd 2016 with a smile ear to ear and her little hands filled with the flatware she borrowed. “We could not be more proud of Eliana for staying true to her promise, it was great to see her again.” said Jack Elliott, the Innkeeper.
Sometimes, it’s the little things that mean the most…
Enjoy a hearty breakfast at The Lyme Inn in Lyme, NH every Saturday and Sunday morning.
If you were in The Upper Valley last Saturday, you likely witnessed the amazing morning that was a near-proclamation of spring’s arrival. For my husband and me, a short jog on Lyme’s country roads started the day off perfectly. Then afterward, we headed to The Lyme Inn…for breakfast!
The Lyme Inn’s Executive Chef, Adam Coulter, will be hosting a 4 course, “paired” dinner on Wednesday March 30th in conjunction with Harpoon Brewery. Harpoon’s Senior Brewer, Tom Graham will be in the Tavern to discuss the featured beers and what it takes to make them. The event will be from 6 to 9 pm and will be limited to the Tavern’s 60 seats. Reservations are required; call the Inn’s front desk at 603-795-4824 to save a seat for this event. This exciting evening is the kick-off to the Lyme Inn’s new “beer dinner” series featuring local craft breweries. The meal will be $50 per person.