Prix-Fixe Dinners
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You don’t have to wait for Restaurant Week to find fixed-price dinners that offer value and great food. Prix-fixe dinners are great because they take the work out of deciding what to have and cover you from soup to nuts. You also know ahead of time what your bill will look like. Here are a few suggestions to get you started.
Hillary Davis is the author of "Cuisine Niçoise: Sun-kissed Cooking from the French Riviera" and "French Comfort Food."
Pictured is Chef Evan Hennessey at Stages at One Washington. Photo by Susan Laughlin.
| What and Where | Description | Tip |
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Stages at One Washington |
$50 four-course, prix-fixe dinner served Wednesday through Saturday, offering intriguing menu items like oyster stew with smoked pollock crackers, pork with chicken-of-the-woods mushrooms or capelinni carbonara with duck proscuitto. Why go: To experience extremely unusual ingredients and |
Perfect for special occasions. |
| Notchland Inn 2 Morey Rd. Hart’s Location (603) 374-6131 |
$40 four-course, prix-fixe dinner served Wednesday, Thursday and Sunday, offering selections such as cumin-scented sweet potato soup with tangerine crème fraîche, baked fresh mozzarella wrapped in grilled eggplant, rack of lamb with tapenade vinaigrette and rhubarb upside-down cake. Why go: Very friendly atmosphere with attentive service. |
Book a room at the Inn, a table for two and savor the White Mountains views from sunset to sunrise. |
|
The Quill |
$10 three-course, prix-fixe lunch or $28 five-course, prix-fixe dinner prepared by culinary school students. Menus rotate between Classic French, Far East, Northern European, Eastern European, Indian, Greek, Iberian and Latin American. Why go: Very reasonably priced and watch the students prepare food in the exhibition kitchen. If you call ahead or visit their website, you can see upcoming dinner themes and choose one you like. |
Dinner service is usually limited to Thursdays. Find lunch on Tuesdays and Fridays. |
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The |
$40 three-course, prix-fixe dinner. Order any two courses plus dessert from their regular menu, including choices such as beef tenderloin with red wine demi-glace, salmon with Pernod sauce, veal Milanese, and seafood stew. Why go: Wonderful food. The chef partners with local farms to source his produce so it is always fresh and raised nearby. |
Call to reserve and ask for a table near a fireplace. |
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Sugar Hill Inn |
$66 four-course, prix-fixe dinner with offerings such as braised beef short rib and seared scallop, smoked spinach and Vermont chevre cheese fritter, duck three ways, Idaho trout or rack of lamb Why go: Great destination for a romantic dinner, plus the food is gorgeous. |
Take your time; the table is yours for the evening. |
