1. FIRSTS SECONDS SMALL BITES AND SIDES *Belknap Burger
Roasted Beet Salad
Vermont Creamery goat cheese, almonds, green
grape and prosecco vinaigrette, mixed greens and fresh grapes • 9
Butter Lettuce Salad
Boston butter lettuce, red bell pepper, cherry tomato, red wine cherries, bacon lardons, garlic croutons and bacon herb creamy dressing• 10
House Salad
Mixed greens, cucumber, toasted rosemary almonds, crispy potato strips, fresh strawberry, shaved parmesan cheese, and red wine and berry vinaigrette• 10
Classic Caesar Salad
Romaine spears, shaved parmesan cheese , bacon croutons, cherry tomatoes, house made dressing • 12
Cheese and Charcuterie Board
Daily selection of cheeses and cured meats, house mustard, toasted rosemary almonds, red wine infused cherries • 9/14
Hot Artichoke Dip
Cheese blend with jalapeños, spinach, artichokes, served with house made crostini's • 10
PEI Drunken Mussels
Prince Edward Island Mussels, IPA beer, garlic, cherry tomatoes, and bacon lardons served with grilled garlic bread • 14
*Pan Seared Scallops
Sautéed spinach and caramelized onions, bacon sauce and balsamic reduction • 14
Fish Tacos
Blackened haddock, coleslaw, spicy mayo, crispy
potato strips, green onion • 12
New England Clam Chowder
Classic New England creamy clam chowder, potatoes, bacon and clams• 6/8
Beer Cheese Pretzels
Soft baked pretzels with house made beer cheese, whole grain house mustard • 7
*Belknap Burger
NH-raised beef, smoked bacon, Grafton Cheddar, caramelized onions, greens, pickle, mayo, toasted bun, house fries • 16
Add fried egg • 1.50
Philly Prime Rib Sandwich
Thinly sliced herb roasted prime rib, caramelized onions, topped with aged cheddar cheese on toasted ciabatta and house fries • 16
Pulled Pork Sandwich
Tender pulled pork, house made coleslaw, pickles and bbq sauce on a toasted bun with house fries • 16
Fish and Chips
8oz haddock filet, house made beer batter, house fries, house made tarter sauce • 16
Center Cut Pork Loin Chop
Sweet and spicy rubbed center cut chop over sweet potato hash and seasonal roasted vegetables • 25
Smoked Duck Breast
Slow smoked then pan seared over mashed sweet potatoes with roasted brussel sprouts topped with a cranberry port reduction • 28
Horseradish and Lemon Crusted Haddock
Horseradish and lemon crusted haddock, over cous cous and quinoa pilaf with roasted seasonal vegetables • 25
*Daily Seafood Risotto
Sweet potato and bourbon risotto with local apples, craisins and toasted walnuts topped with balsamic reduction • 20
add pan seared seafood • Market Price
House Pasta
House made fettuccine, hot Italian sausage, caramelized onion, fresh mozzarella pearls, cherry tomato, spinach, local mushroom and garlic confit • 24
Marinated Flat Iron Steak
Maple and chili marinated flat iron steak over parsnip puree and roasted seasonal vegetables topped with crispy parsnip curls• 29
*8oz. Hand cut Filet Mignon
Pan seared filet mignon with rosemary and garlic, with local wild mushrooms, grilled onion and loaded garlic mashed potato-topped with herb and garlic compound butter • 32
SMALL BITES
AND SIDES
Marinated Olives or
Toasted Rosemary Almonds • 3
House made Potato Chips
With creamy bacon and herb dip • 4
Roasted Brussels Sprouts, bacon, and whole grain mustard • 5   
Garlic and cheese potato puree • 5
Grilled squash and zucchini with balsamic 5
*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

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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 , 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
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Ph:
080115