119 per person with wine pairings with each course.
Please make a reservation.
119 per person with wine pairings with each course.
Please make a reservation.
119 per person with wine pairings with each course.
Please make a reservation.
ABOUT US
Reservations for dining in are limited and Recommended! We are observing social distancing practices. We care about our health and yours! Enjoy an evening of epicurious adventure with a Chef’s Five Course Table Menu paired with wine with each course. Reservations for the Chef’s Table Menu are recommended! Enjoy!!
OUR BEST SPECIALTIES
Come join us! Val is the recipient of the DiRonNA (Distinguished Restaurants of North America) award, and a member of the American Culinary Federation. Tim-Bir Alley specializes in using the freshest ingredients available and proud to serve farm to table cuisine. You will leave having had a wonderful dining experience in a chic environment.
Valentines Eve Four Course Chef's Menu/ 119 pp/ Champagne Tasting/ Amuse Bouche
Starters
Starters
Barley and Cauliflower “Risotto” /Fresh Lobster/ Sunny side up egg/ Vermont Quail Egg
Starters
Bayley Hazen Blue Cheese & Spiced Walnut Terrine/ Red Wine Poached Pears
Starters
Rillette of Rabbit/ Served with Accoutrements
Starters
Oyster Chowder
Starters
Seared YellowFin Tuna /Fennel Daikon Slaw /Tamarind Glace/ Tobiko Roe *
Salads
Salads
Chef Val’s Caesar Salad/ Parmesan Cheese Custard/Romaine Lettuce/Mini Croutons/House Caesar Dressing/Crispy Garlic Chips
Salads
Roasted and Pickled Beets/Chevre Cheese/ Local Lettuces/Apples/ Candied Pistachios
Mains
Starters
salad
Mains
Desserts
Chefs Bio
Chef val brings creative farm to table fare at Tim-Bir Alley Restaurant. Focusing on seasonal ingredients from the many local farms available whenever possible. He is the recipients of the DiRoNA ( Distinguished Restaurants of North America) Ha brings 35 years of Culinary Experience. Working at Numerous Hotels, Restaurants and Private Country Clubs. He has been featured on WMUR’s TV Cooks Corner. New Hampshire Magazine. He has competed in numerous ACF culinary competitions and been a member since 1992.
