Most fine inns offer one great restaurant, but here at Sunset Hill House, under the leadership of Executive Chef Steve Wells, we have TWO great places to dine.

Our award winning Restaurant at Sunset Hill is a member of the prestigious Chaine des Rotisseurs restaurant guild. It is AAA-rated restaurant with a wine list that has won the Wine spectator award of excellence every year since 2004! Innkeeper Nancy personally chooses every wine on the list (and tastes each one!). The Restaurant at Sunset Hill was named “NH’s very best spectacular meal” and “NH’s best dinner by Alpenglow” by NH Magazine.

The Restaurant at Sunset Hill features acclaimed fine dining, focusing on the New Hampshire’s flavors and ingredients and traditional regional delicacies. Here you may find such gourmet treats as duckling with local cranberries and port, or huge diver’s scallops dusted in cornmeal and served atop fresh local succotash. Of course hand carved Angus beef steaks, char grilled to order, are always tops on our menu. The innkeeper’s favorite dessert is Indian Pudding, an age-old traditional sweet presented with a decidedly gourmet flair. Most popular is our 6 course innkeeper’s table with your choice of fresh and innovative appetizers and entrees which vary by day. Of course the 170-label wine list is sure to offer a perfect accompanying beverage, and there are many wines picked by the innkeeper which are available by the half bottle or glass as well. With the premier view of the White Mountains, flickering candlelight, sparkling crystal and crisp linens, this is the ultimate fine dining experience in the White Mountains. All with what Fodors called a "jaw dropping view" of the White Mountains."

The New Hampshire Tavern is a local’s venue for comfort food and value. Featuring small plates as well as full 3-course meals, the tavern is just perfect for a light snack and a glass of wine, or a great dinner in a more relaxed atmosphere. Here you’ll enjoy such dishes as stuffed Portobello mushrooms, Maine mussels with white wine and fennel, or our ½ lb angus burger topped with homemade onion jam and Harmon’s cheddar cheese from just down the road. We are proud to feature local beers brewed by our good friend Scott Rice at the Woodstock Station, and a variety of wines by the glass (as well as the full award-winning wine list).

No matter where you dine in the evening, our front of house manager Amanda will probably be here to welcome you and make sure that every bit of your experience is perfect. Please tell us any needs or wants you may have. She is an expert at making your dining atmosphere everything you want it to be, and delights in special requests.

Breakfast is served Monday through Saturday to all our guests, and we are open to the public is well. Innkeeper Nancy often cooks in the morning – you may hear her singing in the kitchen! Expect a buffet of fresh home-baked pastries, fresh fruit, assorted cereals and local NH Stonyfield yogurt. Then choose something from our full menu which varies daily but always includes eggs any style, an omelet of the day, and either French Toast, Belgian Waffles or Pancakes, plus bacon, ham or sausage, and lots of New Hampshire Coffee Roaster’s Coffee.

Sundays are special as we serve Sunday Brunch to the public from 11-1. In addition to an expanded and lovely buffet of breads, pastries, jams, cereals, granola, fresh sliced melons and berries, whole fruit, Stonyfield Farms yogurt, and assorted juices, our from the kitchen menu includes such gourmet treats as smoked trout hash, Belgian waffles with fresh berries, eggs benedict, Nadeen’s Monte Christo, Lon’s French Dip, and many other entrée choices. Of course , the champagne flows as we serve mimosas and champagne throughout. Guests of the inn may enjoy a continental breakfast early in the morning, or join us for brunch at their convenience – most items are included with their stay.

Our Alpine Glow banquet room and associated deck, are just two of several private dining options that accommodate from 5-200 guests. We offer banquet menus for all types and sizes of groups, all prepared fresh to order by our award winning kitchen, as is all the food here at Sunset Hill House.

Hours: The Restaurant at Sunset Hill is open Tuesday through Saturday in our busier times, and weekends in our slower season. But if you are planning a vacation and want exceptional fine dining, just ask and chef wells and innkeeper Nancy will be sure to take care of you any Tuesday through Saturday, year round! Service to you is what we are all about. The New Hampshire tavern is open every Tuesday through Sunday, year round. Breakfast is served daily to our guests, Sunday brunch is on Sunday (with special menus for special holidays, like Mother’s Day Brunch). Holiday feasts are prepared for Thanksgiving dinner, Christmas Eve dinner and New Years Eve gala dinner. These sell out fast, so book early! We also offer wine dinners and scotch tasting dinners on a regular basis, and Chef Wells and Innkeeper Nancy are available for private cooking classes and wine pairing classes for individuals or groups. Please call for details – ask for Nancy!

We're glad to provide the sample menus on this website, but you should know that all our menus and offerings change with the seasons, and those changes may not be reflected here. If you have any questions, don't hesitate to ask.

Executive Chef Steve Wells

If you had asked Steve Wells, lead singer and guitarist of the popular local late 70’s band “Rush”, what he’d be doing 30 years later, heading the award winning culinary team at Sunset Hill House would not even have been on his list. He had never seen the “back of the house” side of a restaurant, never made a sauce, never cooked a dessert. But he did need work back then, as playing the rock music he loved nights at the Hillwinds steakhouse in Franconia didn’t pay all the bills. So he volunteered to cook on the chef’s day off. He had a natural talent behind the line, and when disco arrived, Chef Wells left music to pursue his passion and profession in the kitchen full time.

Fast forward through nearly three decades of culinary experience in the Caribbean, in NH, in NY City, and most recently at the acclaimed Mistral in VT. Throughout he wanted to return ”north of the notch”, and friends had encouraged him for years to send in his resume to Sunset Hill, thinking it would be a perfect match, yet he hesitated. This fall, innkeeper Nancy Henderson was urged by former chef Joe Peterson to “hire this guy now!” She called him, and by the end of the first interview their vision for the future of Sunset Hill House was so well aligned they were completing each others sentences. Chef Well’s strong background in fine dining positioned him well to lead the acclaimed Restaurant at Sunset Hill, and his background in banquets was pivotal to his ability to bring excellence to frequent parties and events held at the inn. It was as perfect a pairing as rare roast duck and fine pinot noir!