Monday, March 10, 2014

Fling into spring with this great special

SPRING FLING 2014
Want to brighten up your winter blues by looking forward to something special?  Treat yourself to a great getaway at a fantastic price. Witness the wonderful dawning of spring and head out to the mountains for fresh air, blue skies, and outdoor adventures here in The Mt. Washington Valley.  Our “Spring-Fling” package includes:

♦ 2 nights stay in the room of your choice
♦ A cooked to order breakfast each morning, served overlooking spectacular mountain views
♦ A three course dinner for 2 one of the evenings at our highly acclaimed restaurant
♦ Lovely bouquet of fresh spring flowers in your room (yours to take home)
♦ A welcome plate of delightful confections to enjoy upon your arrival
♦  A list of our favorite nature excursions ranging from 20 minute walks to full-day hikes and several impressive waterfalls, sure to put a little “Spring” in your step!

Package Price: $359 plus lodging tax and dinner gratuity.  Please add $20 for our Porch Suite & Room Three.  Spirituous beverages are also additional.  Please note our restaurant is CLOSED on Monday evenings, so the three course dinner is not available that night. 

Call now to take advantage of this package.  207-935-3442 or 800-261-7206
Take advantage of this package and plan to attend the annual Northern New England Home, Garden & Flower Show at the Fryeburg Fairgrounds May 16-18, 2014, featured in Yankee Magazine.  Tickets are only $9!! http://www.homegardenflowershow.com/

Wednesday, January 29, 2014

Dark Chocolate Molten Cake Recipe

You've been asking for recipes, and we aim to please.
From the Sweet Afterthoughts Menu...




Individual Dark Chocolate Molten Cakes
(gluten free)

2 eggs
4 egg yolks
1/2 cup sugar
12 ounces dark chocolate (70%)
18 ounces heavy cream
2 ounces butter
8 tablespoons rice flour

Preheat oven to 425’.  Spray 10 6 ounce ramekins or souffle cups with non-stick cooking spray and evenly coat with superfine sugar.

In a large bowl, whisk the eggs, egg yolks  and sugar until they ribbon. Heat the heavy cream and butter in a large saucepan just to a boil.  Add the dark chocolate pieces and whisk until melted.  Slowly stir the chocolate mixture into the egg mixture.  Fold in rice flour and stir until thoroughly combined.  Pour batter into prepared cups and bake for 12 minutes.  Let stand a couple of minutes before serving.  Cakes may also be refrigerated in the ramekins and heated in microwave for 32 seconds before serving. 

To serve, run a paring knife around the edge of the ramekin and flip over onto plate.  Gently shake to remove cake.  The center should be warm and molten.  Serve with vanilla bean ice cream and fresh raspberries if desired. 

Thursday, January 9, 2014

New Year, New Menu

Jonathan & Natalie have been working for weeks getting the new menu ready, and tonight is the big
night.  Everyone at the Oxford House is eager for you to come in and try something new.  Honestly, if you walk by, the aromas will call to you...you may not be able to resist.

Just a little peek:

Beef Short Rib Bourguignonne Sliders - Shredded Short Rib, Savory Porcini Pastry, Dijon Carrots

Maine Lobster Carbonara - Housemade Truffle Fetuccine,, Sweet Garlic & Sage Double Cream, Peas, Polenta, Shaved Aged Gouda

Roasted Chicken Tikka Masala - Creamy Spiced Tomato & Almond Sauce, Cauliflower Rice, Handmade Garlic Naan


Tuesday, January 7, 2014

YOUR FAVORITES RESULTS

We asked on our FB page as well as here, "What was your favorite dish of 2013."  As you can probably guess, there was no clear winner.  Too many wonderful choices equals votes for multiple favorites.  So we decided to get your salivary glands going by posting all the nominees.

*From Snacks:

Deep Fried Chick Peas
Steamed Edamame with sea salt

From Salads:

*Winter Greens with Dave's Everything Bagel Croutons, cob smoked bacon, crispy 4-minute egg, parmesan & dijon vinaigrette

From Bistro Plates:

*Hoison Braised Pulled Duck, crispy scallion pancakes, Asian BarB-Q, and roasted grapes
*Red Hook ESB Buffalo Shrimp, crispy cucumber & celery salad, chunky blue cheese

From Entrees:

*Chile & Chocolate Rubbed Filet Mignon with chorizo, sweet potato & roasted corn hash, chipotle hollandaise, and blistered green beans
*Seared Sea Scallops with N.H. king mushroom, asparagus & lobster risotto, wilted greens and champagne lemon buerre blanc

If you mouth is now watering, you won't want to miss our first new menu of 2014,
which premieres on Thursday, January 9. 
 

Wednesday, January 1, 2014

We are closed for maintenance from January 1-8, 2014.  We will re-open on Thursday, January 9.  However, we're around if you need anything...a future reservation, a forgotten gift certificate, a friendly smile. 

We miss our guests already, but check in with us regularly. 

Monday, December 30, 2013

Vote for your favorites

So many incredible dishes have been served in 2013, and we each have our personal favorites.  What is yours?  We will post the winners next week. 

Thursday, December 26, 2013

WHAT'S YOUR FAVORITE?

I love that our menu changes seasonally and that there's always something for everyone.  From snacks and appetizers to pasta and entrees; sandwiches and soups to bistro plates and our fantastic desserts, our chefs' creativity seems to know no bounds.

But I'm wondering what you think?  Do you have a favorite menu item from 2013?  Tell us what you think and we'll post the results in the next few weeks.  Looking forward to hearing from our many friends.