1. FIRSTS SECONDS SMALL BITES AND SIDES Lobster and Roasted Beet Salad
Roasted local beets, tender greens tossed in a citrus vinaigrette, golden raisins, and lobster meat • 16
Avocado and Butter Lettuce Cups
Butter lettuce cups , fresh avocado, avocado and herb dressing, cherry tomato, bacon lardons and crispy potato strips •10
Lavinia’s House Salad
Tender greens, mixed in a herb and cucumber vinaigrette, fresh diced cucumber, garlic croutons, cherry tomato •10
Classic Caesar Salad
Romaine spears, shaved parmesan cheese , garlic croutons, cherry tomatoes, house made dressing • 12
New England Clam Chowder
Classic New England creamy clam chowder, potatoes, bacon and clams • 6/8
Tomato and Carrot Bisque
House made tomato and roasted carrot bisque topped with balsamic reduction, parmesan cheese and chives
• 6/8
* Drunken Coconut Mussels
PEI Mussels, garlic, cherry tomato, coconut and beer broth served with grilled bread • 13
Cheese and Charcuterie Board
Daily selection of cheeses and cured meats, house mustard, toasted rosemary almonds, red wine infused cherries • 11/16
Spinach and Jalapeno Artichoke Dip
Cheese blend with jalapeños, spinach, artichokes, served with house made crostini's • 12
*Scallops with Bacon Sauce
Served with sautéed spinach and caramelized onions, topped with bacon sauce and balsamic reduction • 14
Blackened Fish Tacos
Blackened haddock, coleslaw, spicy mayo, crispy
potato strips, and green onion • 14
Fried Asparagus Fries
Served with thai chili mayo • 12
*Belknap Burger
Local ground 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 • 17
Pulled Pork Plate
Slow cooked pulled pork in espresso bbq sauce, jalapeno beer cheese mac and cheese, house made french fries, coleslaw and pickles• 19
Fish and Chips
8oz haddock filet, Tuckerman's pale ale beer batter, house fries, house made tarter sauce • 17
Herb Crusted Haddock
8oz haddock filet topped with herb and panko crust on seasonal vegetables and cous cous and quinoa pilaf
• 27
Mushroom and Lobster Risotto
Mushroom risotto with lobster mixed with toasted rosemary almonds, asparagus and cherry tomato • MP
* Scallop and Zucchini Noodle
Pan seared scallops served on zucchini noodles with cherry tomato, garlic and spinach in a house made tomato sauce • MP
* Steak Frites
Daily selection of hand cut grilled steak served with house french fries with a peppercorn cream sauce, caramelized onion and local mushrooms
• MP
*8oz. Hand cut Filet Mignon
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 • 34
* Cioppino House Pasta
House made fettuccine served with PEI mussels, scallop and haddock, with cherry tomato, white wine and red pepper flake • 27
Grilled Chicken Breast
Served with a corn and jalapeno salsa, grilled zucchini and balsamic reduction• 26
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 • 8   
Jalapeno Beer cheese mac and cheese • 9
Seasonal vegetable with balsamic reduction • 6
Grilled Asparagus • 8
*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 6 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 source our mushrooms from Melissa’s Mushrooms out of Sanbornton NH.
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