FIRSTS SECONDS SMALL BITES AND SIDES Roasted Beet Salad Roasted local beets and tender greens tossed in an apple vinaigrette with shaved red onion, red bell pepper, chopped dates, crushed toasted almonds and 1 year aged Grafton cheddar cheese • 10 Butter Lettuce BLT Salad Butter lettuce, cherry tomato, red bell pepper, cherrywood smoked bacon, garlic parmesan croutons with a creamy garlic and herb dressing •10   Lavinia’s House Salad Tender baby spinach tossed in a sesame ginger vinaigrette with cherry tomato, shaved carrot, red bell pepper, bacon lardons,1 year Grafton cheddar and crispy fried potatoes •10 Classic Caesar Salad Romaine spears, shaved parmesan cheese , bacon croutons, cherry tomatoes, house made dressing • 12 New England Clam Chowder Classic New England creamy clam chowder, potatoes, bacon and clams • 6/8 Soup of The Day A rotation of savory house made soups • 6/8 Cheese and Charcuterie Board Daily selection of cheeses and cured meats, house mustard, toasted rosemary almonds, red wine infused cherries • 10/14 Hot Artichoke Dip Cheese blend with jalapeños, spinach, artichokes, served with house made crostini's • 10 Soft Pretzels With Beer Cheese Baked soft pretzels lightly salted, served with house made beer cheese sauce and house grain mustard • 11 *Pan Seared Scallops Served with sautéed spinach and caramelized onions, topped with bacon sauce and balsamic reduction • 14 Fish Tacos Blackened haddock, coleslaw, spicy mayo, crispy potato strips, and green onion • 12 Buffalo Fried Cauliflower Buttermilk marinated and fried crisp then tossed in house made buffalo sauce, served with blue cheese dipping sauce • 9 *Belknap Burger NH-raised beef, smoked bacon, Grafton Cheddar, caramelized onions, greens, pickle, mayo, toasted bun with house fries • 16 Add fried egg • 1.50 Garlic parmesan fries • 2 Prime Rib Sandwich Thinly sliced herb roasted prime rib, caramelized onions and local mushrooms topped with house made beercheese on a toasted bun with house fries • 16 Pulled Pork Plate Tender pulled pork in house bbq sauce, beercheese mac and cheese, creamed baby spinach and maple-bacon baked beans • 18 Fish and Chips 8oz haddock filet, Tuckerman's pale ale beer batter, house fries, house made tarter sauce • 16 Marinated Pork Tenderloin Rosemary and peppercorn rubbed grilled pork tenderloin served over seasonal roasted vegetables topped with a herb compound butter and a twice baked potato • 25 Roasted Chicken Potpie Slow roasted chicken with onion, carrot, celery and potato topped with delicate puff pastry baked to order • 19 Almond and Herb Crusted Haddock 8oz haddock filet topped with a toasted almond and herb crust with wild mushroom rice pilaf and roasted seasonal vegetables • 25 *Daily Seafood Risotto Spinach and wild mushroom risotto with toasted almonds, local mushrooms and cherry tomato • 20 add pan seared seafood • mp Chicken Parmesan Crispy breaded chicken topped with home made tomato sauce, fresh mozzarella and parmesan with fresh basil and balsamic reduction drizzle served with fresh fettuccine • 25 Steak Frites Daily selection of hand cut grilled steak served with garlic parmesan fries topped with a peppercorn cream sauce with caramelized onion and local mushrooms • mp *8oz. Hand cut Filet Mignon A hand cut 8oz filet mignon pan seared with garlic and rosemary served on a bed of house made fettucine with mushrooms and garlic, tossed in a parmesan cream sauce • 33 SMALL BITES AND SIDES Marinated Olives or Toasted Rosemary Almonds • 3   House made Potato Chips With garlic and herb dip• 4 Roasted Brussels Sprouts, bacon, and whole grain mustard • 6    Twice baked potato • 9 Maple Bacon Baked beans • 5 Roasted seasonal vegetables with balsamic reduction • 6 *These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. An automatic 20% gratuity may be added for parties of 8 or more

Like us on Facebook – Lavinias Relaxed Dining Philosophy We focus first on finding the best in fresh and local ingredients, building a menu of New England comforts with a modern twist. We mix that in with a level of impeccable service befitting of the city and a touch of New Hampshire friendliness. Throughout the menu, you’ll see notations of the local purveyors that provide us with the wonderful New England bounty that makes our food taste so fresh. When not available locally, we source responsible ingredients from the rest of the world. The building has centuries of history, but the kitchen continues to create new flavors with every season. Our menu evolves as local ingredients become available throughout the year. Should you or anyone in your party have any special requests or food related allergies, we will do our best to accommodate all your needs. Our Chef reserves aside special ingredients and cooking utensils for any food allergy patrons – your experience here should meet all your expectations. We look forward to serving the Center Harbor and Lakes Region for years to come. History The historic Coe mansion was built in 1820 by John Coe for his lovely new bride, Lavinia Senter. Having chosen this spot to build their dream home, overlooking the “Great Pond” (Lake Winnipesaukee), the Coes’ began their lives together, turning their home into a masterpiece that has been preserved to host this restaurant. The Coe’s raised six children in this wonderful home. Located in the President’s Dining Room, you can marvel at the original wallpaper, commissioned in the early 1820’s, hand painted in France. The home hosted dignitaries and heads of state, including Presidents Franklin Peirce, Ulysses S Grant, and Grover Cleveland. It is also home to remnants of the Underground Railroad. The Coes’ were abolitionists, active in assisting slaves in immediate need, Tucked away in our basement is a section of the Underground Railroad; a still visible, partially collapsed tunnel, which was used to quickly hide those who had come to the Coe mansion seeking refuge. Slaves, as well as revered politicians were ‘guests’ at the mansion. It is documented that near the end of his life, John made a dangerous and difficult voyage to Natchez, Mississippi, to assist in the release of a slave who had been purchased by John and Lavinia’s own disinherited son. Upon their son’s death, the slave sent word to John and Lavinia, asking for assistance in coming forth as his now rightful “owners”, and ultimately set him free. It is unclear how his trip culminated, as John fell ill upon his return, and the paper trail diminished. John died April 2, 1861, just as the nation erupted into Civil War. Lavinia’s personal history becomes difficult to track after his death, but it is clear that she remained an integral part of her community as well as a central figure in the Underground Railroad. Between 1963-1974, the Coe mansion served as a girls’ dormitory for Belknap College. Lavinia’s pays tribute to a Center Harbor matriarch, and a piece of history we’re thrilled to bring to life. BEER Like us on Facebook – Lavinias Relaxed Dining www.laviniasdining.com Ph: 603-253-8617 080115