Lunch Saturday Noon – 2:00 pm
Brunch/Lunch Sunday 10:30 am – 2 pm
Breakfast
for non inn guests is available for $8.50 per person plus tax and
gratuity. Breakfast is available any Saturday and Sunday
morning from 8 AM to 9 AM when we have guests at the Inn. Please
call the Inn to make sure we have guests and to let us know you plan to
join us for breakfast.
We serve
a full breakfast in our Inn, price includes, coffee or tea, juice, home
baked goodies, eggs, home fries, bacon or sausage and/or pancakes,
waffles or French toast. The sweet entree and the meat change on
a daily basis.
Dinner hours are the same
Wednesday – Sunday 4:30 PM – 9:0 PM
Nightly specials are served at Alphorn Bistro.
Like Rind Roulade, Sauerbraten, Rahm Schnitzel, Venison Osso Bucco. If
you have a special request please ask for it when you make your
reservation.
Due to the popular demand, Sauerbraten needs to be ordered in advance
as much as possible. If you know you want sauerbraten please let the
staff know when you call in with your dining reservation.
Reservations
strongly suggested due to the intimate size of our dining room. For any
questions and reservations please contact the Inn at 603-768-3318.
Reservation requests may be made via email and fax 24 hours a day, and by phone 8 AM - 8 PM (leave a detailed message if we are unavailable to answer your call).
Entrees & Pasta dishes include:
- Seasonal European Style Marinated Salad, a variety of our Home made Breads, Butter or Olive Oil.
- All our meals are individually cooked to order, so please be patient.
- We are not responsible for meats and fish ordered beyond medium
- All food and Beverages subject to 8% NH meals and Rooms tax
- 18% gratuity added for parties of 6 or more
- We Accept Cash, Visa, MC and Discover
- Only one coupon or offer per table per night can be accepted.
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Chef Robert and his wife Alexandra welcome you to Alphorn Bistro.
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Within
the past three months, a NARA-trained Mystery diner had the pleasure of
dining at our restaurant. His report to their executive committee
indicated that the food and wine were superb, and the service,
impeccable. From making the reservation to paying the check, he
reported a perfect dining experience.
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Chef Bob
Is featuring his new appetizers available for the winter season
Some examples:
Wiener Herring Salad, Classic Swiss Cheese Fondue
Rosti w/ smoked Salmon, Caviar & Dill Creme Fraiche
Austrian Melon ball “Cocktail” in Cognac or Port
Hungarian Chicken Curry Salad, Liptauer
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