Restaurant Week NH - May 17 - 24, 2013

Please Choose One

hsc house salad

new england clam chowder

hsc classic caesar

hsc daily soup

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vintner’s salad
grilled chicken breast with baby lettuces, apples, grapes, blue cheese, candied walnuts and chardonnay vinaigrette

manchester’s best meatloaf
garlic mashed potatoes, creamed spinach, crisp onions and red wine demi glace

hsc classic burger
vermont cheddar, bacon, lettuce, tomato and onion on a house-made potato roll with maine kennebec potato french fries

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tahitian vanilla bean crème brûlée

mrs. cameron’s strawberry shortcake

chocolate ice cream “banana split”

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new england clam chowder
local clams, potatoes, thyme and cream

hsc classic caesar

steamed spring asparagus
garlicky aÏoli dipping sauce

vichyssoise
chilled potato-leek with petite parmesan croutons

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cedar planked salmon
Corn salsa, steamed new potatoes and cool avocado-lime sauce

grilled hanger steak
balsamic marinated with creamed spinach, crisp onions, sun-dried tomato mashed potatoes and red wine demi

natural chicken breast
local ricotta and spinach stuffed with truffled fettuccine alfredo

slow roasted prime rib of beef
12 oz with spring vegetables, chive-crème fraÎche mashed potatoes and au jus

natural new york sirloin
“1855” grass fed sirloin, grilled spinach and “julia’s” potato salad - add $8

Please Choose One

tahitian vanilla bean crème brûlée

mrs. cameron’s strawberry shortcake

chocolate ice cream “banana split”