Nestled on the shores of New Hampshire, The Carriage House Restaurant has been your home away from home since 1931.
Built in 1931, Mrs. Swenson, a native of Sweeden, opened "Swenson's Grill". She designed it to resemble a house so that it would blend in with the other homes in the area and preserve the integrity of the neighborhood. After over 20 years, Mrs Swenson retired, and "Swenson's Grill" became "Carpenter's Carriage House", where chef Edwin Carpenter and his wife Barbara served fine food for over twenty years, until their retirement in 1973. Michael Ailion, a chef and art collector from England, was the next owner who operated "Michale's Carriage House" for another ten years before moving to Florida.
The restaurant was then purchased by its current owner, Paul Mackey, who opened it in 1983, as "The Carriage House". The Carriage House has not changed much over the years, other than some updates to the kitchen, keeping the overall charm of the restaurant. The Carriage House is still keeping with the Swenson tradition, cooking each meal to order.
Come and enjoy the sixty year heritage of fine food and spirits, we look forward to seeing you!
For Reservations, please call us at (603) 964-8251
From Maine and points north: From Interstate 95, take Exit 5 to the Portsmouth Traffic Circle. At the traffic circle, take Route 1 South toward "beaches" for approximately 2 miles to the intersection of Samuels gas station and the Exxon Gas station. Turn left onto Elwyn road which connects to Route 1A for 6 miles. The restaurant is on your right 1/2 mile past Rye Harbor.
From points south: From Interstate 95, the Hampton, NH exit immediately before the toll booths. Follow the signs to Hampton Beach. Turn left on Route 1A and drive 7 miles north. The restaurant is on your left about 7 mlies North.
To join our email list text EATFRESH to 22828
2263 Ocean Blvd
Rye, NH 03870
We have a beautiful banquet room which accommodates up to 40 for a sit down dinner and up to 50 for a walk around cocktail reception. We are now taking reservations for 2016! Please contact us at (603)964-8251 for more information or simply fill out the details below and we will get in touch with you!
- Birthday Celebrations
- Rehearsal Dinners
- Business Meetings
- Social Events and Gatherings
HORS D’OEUVRES (choose six to ten)
- Hummus with vegetables & pita
- Smoked salmon plate
- Nori rolls
- Fresh fruit & cheese
- Country style pate’
- Shrimp cocktail
- Grilled antipasti
- Mini bouchees with creme fraiche, salmon caviar & chive
- Crab cakes
- Oysters rockefeller
- Clams casino
- Baked brie with glazed fruit
- Scallops wrapped in bacon
- Marinated grilled lamb chops
- Mellon pancetta
- Shrimp & scallop stuffed mushroom caps
- Beef or chicken satay
- Artichoke dip
- Sundried tomato bruschetta
SALADS (choose one)
- Carriage House Salad
- Chilled cucumber with poppyseed vinaigrette
- Water cress with pear, sugared pecans & gorgonzola
- Baby Spinach with dried fruit & toasted pecans
- Sicilian Tomato & Onion (seasonal)
- Fire-Roasted Red Pepper
ENTREES (choose two to four)
buffet or plated
Grilled N.Y. Sirloin or Filet Mignon: Choice of following sauce: gorgonzola rosemary butter, au poivre, béarnaise, roasted garlic & wild mushroom demi
Pan Roasted Veal Rib: with roasted shallots, wild mushroom marsala sauce
Veal Pasquale: pounded veal with proscuitto, provolone, spinach with a wild mushroom demi
Rack of New Zealand Lamb: with a shallot, garlic, rosemary demi
Shrimp, Scallop & Swordfish Brochette: served with a honey, lime & fresh rosemary glaze
Salmon en Papillote: fillet of salmon poached with julienne vegetables & fresh tarragon in parchment paper
Haddock Della Casa: baked haddock with white wine, tomato, herbs & julienne vegetables finished with a zesty salsa verde
Grilled or Broiled Catch of the Day: (swordfish, yellow fin tuna, halibut or sole) chef’s choice of sauce.
Sundried Tomato Scampi: shrimp sauteed with garlic, sundried tomatoes, capers, chablis & lemon
Roast Breast of Pheasant: chef’s choice of sauce
Statler Duck Breast: choice of: raspberry onion glaze or cognac orange honey peppercorn
Chicken Pasquale: breast of chicken wrapped around prosciutto, spinach & provolone finished with a wild mushroom anise seed demi.
Chicken Sardinia: with roasted red pepper, basil & feta cheese with a lemon caper white wine beurre blanc
Chicken Curry: Sauteed chicken with mango chutney, madras curry powder & cream served over wild rice pilaf
- Penne Giardiniera
- Vegetable Curry over wild rice pilaf
- Szechuan Stir-fried vegetables with linguine
- Tortellini with grilled vegetables, goat cheese & garlic, sage butter.
DESSERT (choice of two)
- Sorbet with Fresh Seasonal Fruit
- Marscarpone & fresh berry parfait (seasonal)
- Fresh Strawberries with brown sugar & sour cream (seasonal)
- Seasonal cheesecake with assorted fresh berries
- Flourless Chocolate Cake with Raspberry Coulis
Note: We can only accommodate buffets on weekends June thru October.
~ Please inquire about any other preferences, these are only a few of the things we are offering. We will do our best to accommodate your needs. ~