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 2017! 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
Name *
Requested Date *
Requested Date


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)

  • Caesar
  • 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)

  • Tirimisu
  • 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. ~