Here are snapshots of typical menus. Specials change daily, weekly and seasonally - we are always trying new recipes - so please join our e-mail list (sunflowers@webryders.net) for up-to-the-minute info!

View or print: Brunch Menu
View or print: Lunch Menu
View or print: Dinner Menu
View or print: Gluten-Free Options

While you're here, try one of our delightful desserts!
  Selection may include:  Chocolate Orange Mousse, Maple Crème Caramel, Lemon Raspberry Cake, Dark Chocolate Espresso Cheesecake, Chocolate Truffle Cake, Crème Brulee, Pie and more.

For locally-made GLUTEN-FREE loaves or rolls, call for availability or order ahead. These are delivered Sunday mornings.

Our sweet breads, such as blueberry, Sunflowers' special zucchini with cranberries and sunflowers seeds, lemon poppy seed and nut breads are available every day - call for this weeks' flavors or to order ahead.

603-593-3303

 

 

About our chefs:

Zachory Tarr, executive chef, is a graduate of Atlantic Culinary Academy, was an intern with Aylmer Given when he was in Sunflowers' present location and became executive chef over time at The Woodbound Inn following Aylmers Grille relocation there. He was also executive chef at The Fitzwilliam Inn and helped develop the new menu there. He most recently managed a restaurant in Manchester. Zakk has extensive catering experience as well as restaurant experience, and we welcome his new ideas and entrees. He is very happy to be back in the Monadnock region!

Chaz Beaulieu, our brunch and Monday & Wednesday Night Bistro chef extraordinaire, has many bistro/comfort food dishes in his repertoire, as well as breads, rolls and specialty baking items. Trained in France, he has worked locally at Carolyn’s Bistro, Cafe at Noone Falls and Apple Hill, as well as Dance New England Summer Camp. He is also an accomplished poet and musician, playing flute on occasion at Sunflowers.

Nick Paul has been with Sunflowers for six years, coming on board soon after we moved to Jaffrey. He has taken on more and more responsibility for both the dining room and catering. Nick has an intuitive sense of balancing flavors and truly loves to cook. He has a flair for presentation and consistency. In his spare time he loves to hike and spend time with his friends.


LOCAL PRODUCE SERVED HERE!

  • Maple Syrup from MORNING STAR MAPLE in Dublin and Award-Winning MONADNOCK SUGAR HOUSE in Jaffrey - voted #1 in New England by Yankee Magazine! 

  • Farm fresh eggs from COLL'S in Jaffrey

  • Ancona duck eggs from WINDY KNOLL HERITAGE FARM in Fitzwilliam

  • Veggies, lettuce, herbs from TRACIE'S COMMUNITY FARM in Fitzwilliam and ROSALY's GARDEN in Peterborough

  • Lettuce, herbs and other veggies from SUNSET VIEW FARM in Winchendon

  • Specialty pastries from DUTCH EPICURE BAKERY in Amherst

  • Fruits from MONADNOCK BERRIES in Troy

  • Baklava from MIKE'S GREEK GOLD in Harrisville

  • Organically raised lamb from the DAVID BROWN FARM in Winchendon

  • Delicious rye and other breads from THE KERNEL BAKERY in Peterborough

  • Cheeses from BOGGY MEADOW FARM in Walpole and SMITH'S COUNTRY CHEESE in Winchendon MA

  • Organic coffee ground and delivered weekly from PIERCE BROTHERS in Greenfield MA