Cotton - Manchester, NH

The classic Spanish tapas of oven baked goat cheese with pan-roasted tomato sauce, fresh basil and freshly baked ciabetta bread for dipping

Movie theatre-style wild caught white shrimp with sweet and spicy glaze

Pan-seared pork and leek dumplings with sake soy splash

Pan-seared twin cakes of fresh Maine crab and snow crab with spicy honey chipotle aioli and black bean corn salsa

Flash fried chicken skewers with spicy Indonesian peanut dip and cilantro cucumber salad

Pan-seared sea scallops around mixed greens, pistachio nuts, crumbled bleu cheese, baby tomatoes and balsamic vinaigrette

Flash-fried calamari tossed with hot cherry peppers, roasted sweet garlic and California cold pressed extra-virgin olive oil with a side of cool buttermilk herb dip

Seared sesame crusted rare tuna, wakame mushroom salad, wasabi aioli and honey hoisin drizzle

An American steakhouse classic revised; fresh iceberg lettuce, housemade chunky bleu cheese dressing, applewood smoked bacon and toasted spiced walnuts

Hearts of romaine lettuce, housemade creamy garlic anchovy dressing, croutons and a trio of shaved Italian cheeses

An ever-changing mixture of seasonal greens with a choice of one of our housemade dressings; balsamic vinaigrette, buttermilk herb, chunky bleu cheese, maple balsamic vinaigrette, or California cold pressed extra-virgin olive oil and balsamic vinegar

A "wedge" of romaine lettuce, buttermilk herb dressing, shaved red onions, grape tomatoes, sliced egg, applewood smoked bacon and Pineland Farm's cheddar cheese

Baby spinach, maple balsamic vinaigrette, shaved red onions, dried cranberries, toasted pecans and crumbled bleu cheese

Ever-changing housemade chicken salad on a freshly baked ciabetta roll

Warm shaved black pastrami, sauerkraut, Swiss cheese, and housemade Russian dressing on a freshly baked ciabetta roll

Grilled all-natural turkey burger, housemade bbq sauce, shaved sweet Vidalia onions and housemade pickles on a freshly baked ciabetta rolll

Balsamic marinated Portobello mushroom, roasted red peppers, caramelized onions, spinach, provolone cheese, and herbal aioli on house focaccia

Pan-seared jumbo crab cake with herbal aioli, leaf lettuce and hand cut tomatoes on a freshly baked ciabetta roll

Herbal aioli, cheddar cheese, applewood smoked bacon, leaf lettuce, and hand cut tomatoes

Sliced all-natural turkey breast, applewood smoked bacon, leaf lettuce and roasted tomato basil aioli on a freshly baked ciabetta roll

Grilled Blue Mango vegetarian burger, cheddar cheese, spicy honey chipotle aioli, leaf lettuce and hand cut tomatoes on a freshly baked ciabetta roll

All natural beef burger, leaf lettuce, hand cut tomatoes and housemade pickles on a freshly baked ciabetta roll

American, Swiss, Cheddar, Provolone or Wisconsin Bleu

Seasoned beef-pork meatloaf with wild mushroom port wine sauce, mashed potatoes and steamed broccolini

Fried haddock fillet, housemade tartar sauce, shoestring fries and housemade slaw

Sautéed onions, garlic, sweet bell peppers, corn, black beans and roasted sweet potatoes seasoned with cumin and mild chilies rolled in a flour tortilla, topped with Cheddar cheese, our own Colorado chili sauce, and sour cream

Pan-blackened fresh fillet of Atlantic salmon over mesclun salad greens with buttermilk herb dressing and black bean corn salsa

Herbed cream gravy, mashed potatoes and green beans

Dried cranberries, toasted hazelnuts and fresh sage in a brown butter sauce

The classic Spanish tapas of oven baked goat cheese with pan-roasted tomato sauce, fresh basil and freshly baked ciabetta bread for dipping

Movie theatre-style wild caught white shrimp with sweet and spicy glaze

Pan-seared pork and leek dumplings with sake soy splash

Pan-seared twin cakes of fresh Maine crab and snow crab with spicy honey chipotle aioli and black bean corn salsa

Flash fried chicken skewers with spicy Indonesian peanut dip and cilantro cucumber salad

Pan-seared sea scallops around mixed greens, pistachio nuts, crumbled bleu cheese, baby tomatoes and balsamic vinaigrette

Flash-fried calamari tossed with hot cherry peppers, roasted sweet garlic and California cold pressed extra-virgin olive oil with a side of cool buttermilk herb dip

Seared sesame crusted rare tuna, wakame mushroom salad, wasabi aioli and honey hoisin drizzle

An American steakhouse classic revised; fresh iceberg lettuce, housemade chunky bleu cheese dressing, applewood smoked bacon and toasted spiced walnuts

Hearts of romaine lettuce, housemade creamy garlic anchovy dressing, croutons and a trio of shaved Italian cheeses

An ever-changing mixture of seasonal greens with a choice of one of our housemade dressings; balsamic vinaigrette, buttermilk herb, chunky bleu cheese, maple balsamic vinaigrette, or California cold pressed extra-virgin olive oil and balsamic vinegar

A "wedge" of romaine lettuce, buttermilk herb dressing, shaved red onions, grape tomatoes, sliced egg, applewood smoked bacon and Pineland Farm's cheddar cheese

Baby spinach, maple balsamic vinaigrette, shaved red onions, dried cranberries, toasted pecans and crumbled bleu cheese

All-natural beef and pork meatloaf, wild mushroom port wine sauce, mashed potatoes and buttered broccolini

Brandt all-natural 10 ounce flat iron steak with choice of red wine demi-glace, bacon bleu cheese butter, port wine mushroom sauce, lemon herb butter or horseradish crème and served with mashed potatoes and chef's fresh seasonal vegetable

Grilled twin 5 oz. all-natural chicken breasts with choice of red wine demi-glace, bacon bleu cheese butter, port wine mushroom sauce, lemon herb butter or horseradish crème and served with mashed potatoes and chef's fresh seasonal vegetable

With cheddar cheese gratinee, bourbon applesauce, mashed potatoes and buttered green beans

Dried cranberries, toasted hazelnuts and fresh sage in a brown butter sauce

Applewood smoked bacon sweet potato corn hash and spicy honey chipotle aioli

Crispy fried buttermilk herb chicken, traditional cream gravy, mashed potatoes and buttered broccolini

This 14 ounce Brandt all-natural boneless steak, cut from the rib, has a generous portion of marbling in and around it, giving it its truly deep, beefy flavor. Served with choice of red wine demi-glace, bacon bleu cheese butter, port wine mushroom sauce, lemon herb butter or horseradish crème, mashed potatoes and chef's fresh seasonal vegetable

Native lobster and sea scallop ravioli, heirloom baby tomatoes, baby spinach and saffron truffle butter sauce

A Louisiana Creole rice dish with fresh vegetables, spicy andouille sausage, spicy tasso ham, chicken and shrimp topped with a spicy Creole tomato sauce

Grilled fresh fillet with lemon herb butter over sauté of garlic, fresh sweet corn, heirloom baby tomatoes, potato gnocchi and fresh sweet basil in California evoo

All-natural Colorado lamb, almond mint pesto, cabernet demi-glace, grilled asparagus and Maine sea salt roasted fingerling potatoes

Grilled Brandt all-natural 10 ounce flat iron steak, many mushrooms, brandy flambee, Dijon demi-glace, grilled asparagus and mashed Yukon gold potatoes

Can't make up your mind? Try our sampler of three different 2.5 ounce martinis made with Naturally Infused Hangar One Vodkas from California: Orange Crush, Lemon Drop and Raspberry Cosmo

A fabulous mix of Vodka, Champagne and the sweet taste of pineapple. Great for sips and giggles.

Hangar One Vodka and Olive juice garnished with Bleu Cheese stuffed Olives. Keep those dirty thoughts to your glass.

A drink we're known for in the Queen City. Vodka, Triple Sec, a hint of lime and a splash of cranberry create a cocktail that will take you back to the 50's.

Pomegranate Vodka and Pomegranate Juice rimmed with infused Pomegranate sugar. From the Pomegranate State. Drink free or die.

Hangar One Vodka, Pistachio syrup and Coconut Water. So how's it hanging?

3 parts Cold River Gin from Maine, 1 part Hangar One Vodka, 1/2 part Lillet French liqueur with a twist. Shaken, not stirred.

A shot of Espresso with Baileys, Stoli Vanil, Kahlua and Grand Marnier. Hey maestro espresso now.

Vt. Ice Apple Crème liqueur and NH Cabin Fever Maple Whiskey with a cinnamon sugared rim

John Wayne inspired Duke Whiskey, Solerno Blood Orange Licor 43 Vanilla Liqueur with a Luxardo Cherry

Kahlua Midnight, Godiva White Chocolate and 43 Vanilla Licor topped with nutmeg.

Absolut Apeach Vodka, Napa Valley Peach Puree and Champagne. It'll leave you feeling, in a word, peachy.

The Botanist Gin and Triple Sec added to muddled Lime and sugar topped with soda water.

Jim Beam by Red Stag Black Cherry Bourbon and Dimes Sour Cherry Juice

Sauza Blanco Tequila, St. Germain Elderflower Liqueur and fresh squeezed lime.

Woodford Reserve Bourbon, Spiced Cherry Bitters, Carpano Antica Formula Sweet Vermouth and a Luxardo Marachino Cherry

Maine's Cold River Vodka infused with Maine Blueberries and Triple Sec added to muddled Lemon and Basil makes one refreshing drink.

Gosling's Black Seal Rum and Ginger Beer with a lime. Don't forget your galoshes.

Vodka, Gin, Rum, Tequila, Triple Sec and a splash of Lychee syrup and Pineapple Juice. Mr. Miyagi approved.

Tanteo Infused 100% agave Jalapeno tequila, triple sec served over muddled Cilantro fresh limes and agave nectar.