Samuel’s Recipes – Strawberry Basil Gin Sparkler

A light summery cocktail is a perfect way to enjoy lunch with your friends, relax after a long day at the office, or as a way to enhance your delicious seasonal dinner. We’re sharing our recipe for a summer favorite – Strawberry Basil Gin Sparkler.

Strawberry Basil Gin Sparkler


  • 2 ounces Hendricks Gin
  • 1/2 ounce Basil Simple Syrup
  • 2 Strawberries
  • Club Soda


  1. Slice strawberries and place into glass with ice.
  2. Pour gin and simple syrup and stir.
  3. Add club soda to top off.
  4. Garnish with a fresh basil leaf.

Samuel’s Recipes – Key Lime Cheesecake

We’re sharing one of our favorite summer time treats to help you enjoy the last few weeks of this warm New England weather. Chef Paul is granting access to one of his signature recipes – Key Lime Cheesecake. We serve the dessert with a White Chocolate Mousse, a Macadamia Nut and White Chocolate Chip Cookie, and Candied Lime Zest. To top off the dish, a drizzle of Sweet Key Lime Sauce is added.

Key Lime Cheesecake


  • 2 teaspoons of Key Lime Juice
  • 1/4 cup of Granulated Sugar
  • 6 ounces Cream Cheese, softened
  • 1/4 cup Sour Cream
  • 1/4 cup Heavy Cream
  • 3 tablespoons Whole Egg, beaten
  • Dash of Vanilla Extract
  • 2 teaspoons of All-Purpose Flour


  1. Preheat oven to 325 degrees, Fahrenheit.
  2. In a stand mixer bowl, with the paddle attachment, combine and mix well cream lime juice, sugar, and cream cheese.
  3. Add in sour cream, heavy cream, egg, vanilla extract, and all-purpose flour.
  4. Mix well to thoroughly incorporate ingredients.
  5. Grease 4, 4 ounce aluminum baking cups.
  6. Pour equal amounts of cheesecake batter into each greased baking cup.
  7. Place filled baking cups into a pan, add water into pan to fill up to 1/3 the height of the baking cups.
  8. Place cheesecakes into pre-heated oven. Cover pan and cook for approximately 20 minutes.
  9. Once cheesecakes are cooked through (inserted wooden toothpick would come out clean), uncover pan. Remove cheesecakes from water bath, and cool at room temperature for 30 minutes, then refrigerate uncovered to finish cooling process.


Key Lime Simple Syrup Sauce


  • 4 ounces Key Lime Juice
  • 4 ounces Water
  • 2 cups Granulated Sugar


  1. In a small sauce pot, combine and mix well the key lime juice, water, and sugar.
  2. Bring mixture to a boil, then reduce heat to a low simmer.
  3. Reduce key lime simple syrup to medium nape consistency.
  4. Remove from heat and let stand to cool.

To assemble…

  1. Remove cheesecake from the baking cup.
  2. Place on desired plate.
  3. Drizzle 2 ounces of Key Lime Simply Syrup on top of and around Cheesecake.
  4. Garnish with White Chocolate Mousse and Macadamia Nut Cookie.

Spring 2017 Menu

Join us at Samuel’s this spring to try some of our new menu items. With seasonal favorites and our classic signature dishes, we’ve got something for everyone. New to the menu this spring is some lighter choices like Panzanella Salad, Vegetable Spring Rolls, Grilled Pesto Shrimp, and Seasonal Vegetable Risotto. We’ve also kept our signature Lobster dishes for all the seafood lovers; try the Maine Lobster & Wild Mushroom Crepes, Lobster Mac and Cheese, or the Lobster Salad Sandwich.

View the updated Samuel’s Menus – Lighter Fare and Dinner

Make reservations to dine at Samuel’s

Mother’s Day 2017

Treat mom to something special this Mother’s Day at Samuel’s at Andover Inn. Our annual Mother’s Day Brunch offers a selection of dishes prepared by our Executive Chef that will put a smile on the face of every family member! Celebrate the special things that make the mother in your life extraordinary with a day at Samuel’s.

Mother’s Day
Sunday, May 14th, 2017
Seatings: 10:30am, 11am, 12:30pm, 1pm, 2:30pm, 3:30pm

Breakfast Selections

Belgian Waffle Station

Spinach, Artichoke, and Sun-Dried Tomato Frittata

Applewood Smoked Bacon

*Sausage Links

*Scrambled Eggs with Boursin Cheese

Homefried Potatoes

Fresh Sliced Fruit

*Breakfast Items will be Replaced at 1 p.m. with the following dishes: 

Pasta Bolognese

Stuffed Sole

Banana and Tea Breads

Entree Selections

Carved Prime Rib of Beef
Au Jus and Horseradish Cream

Herb Rubbed Roast Pork Loin
Brandied Apples

Pineapple Glazed Ham

Filipino Chicken Adobo

Seared Salmon with Ponzu Glaze


Smoked Salmon
Chopped Eggs, Red Onion, Capers, Tomatoes, Lemon, Dill Cream, Crostini

Shrimp Cocktail
Cocktail Sauce and Lemons

Assorted Spring Vegetables

Whipped Potato Station

Red Quinoa Rice Pilaf

Spinach and Roasted Garlic Tortellini

Assorted Meats and Cheeses

Caesar Salad

Spring Greens with White Balsamic Vinaigrette

Broccoli Apple Cabbage Slaw

Tomato, Mozzarella, and Asparagus Salad

Red Bliss Potato Salad

Mediterranean Pasta Salad

Cream of Asparagus Soup

Dessert Selections

Strawberry Rhubarb Cobbler

Assorted Pastries and Petit Fours

Freshly Brewed Coffee & Herbal Teas

Easter 2017

Please join us at Samuel’s this Easter Sunday, April 16th. Our chef has put together a delicious brunch buffet so the only thing you have to worry about is when to get seconds! We look forward to hosting your spring celebration.

Reservations are required and can be made my calling 978-775-4910.

Easter 2017
Sunday, April 16th
Seatings available at 10:30am, 11:00am, 12:30pm, 1:00pm, 2:30pm, & 3:30pm

Breakfast Items

Belgian Waffle Station

Sun-Dried Tomato, Broccoli, and Fontina Frittata

Scrambled Eggs
with Boursin Cheese

Applewood Smoked Bacon and Sausage Links

Home Fried Potatoes

Sliced Fruit

Breakfast Breads


Carved Prime Rib of Beef
Au Jus and Horseradish Cream

Roast Leg of Lamb
Tarragon Mustard Gravy

Glazed Ham
Brown Sugar-Mustard Glaze

Coq au Vin

Baked Seafood Stuffed Sole
Dill Citrus Creme


Smoked Salmon
Chopped Eggs, Red Onions, Capers, Tomatoes, Lemon, Dill Cream, and Crostini

Shrimp Cocktail
Cocktail Sauce and Lemons

Assorted Spring Vegetables

Whipped Potato Station

Jasmine Rice Pilaf

Baked Mac & Cheese

Tomato Wedge and Cucumber Salad

Caesar Salad

Spring Greens
Choice of Ranch Dressing, Champagne Vinaigrette, and Sherry Shallot Vinaigrette

Roasted Asparagus, Shiitake Mushrooms, and Parsnip Salad

Assorted Meats and Cheeses

Spring Wine Flight

We’re starting to get ready for spring here in Andover!  To help celebrate the change of seasons, we’re introducing a spring wine flight special!  For $20, you’ll receive a two-ounce pour of five different wines.  This month, we’re featuring different labels of Sauvignon Blanc from around the world; a fruity version from California, a full-bodied option from New Zealand, a crisp aromatic sample from France,  a rich choice from South Africa, and finally, a dry elegant variant from Chile.

The spring Sauvignon Blanc flight is available March 1st through March 31st. Reservations can be made by calling 978-775-4910.

Taste of Sauvignon Blanc From Around the World

Enjoy two ounces of each featured wine
All wines also available by the bottle or glass

Tangent – Edna Valley, CA
This Sauvignon Blanc Grape is grown in central California. The valley is kept cool by breezes from the Pacific Ocean and morning fog. The extended growing season gives complex flavors to the grapes. The flavors of green apple, lime, grapefruit, lemon zest and a bit of minerality to boot. It pairs well with seafood and most definitely with oysters.

Esk Valley – Marlborough, New Zealand
The Wairau vineyards are planted on the “Southern Clays” with heavier soils providing structure and body to the wine. The cooler nature of these sites bring notes of gooseberry, citrus and pea pods are found in the finished product. This wine pairs very well with many Seafood and Asian style dishes.

Pascal Jolivet – Sancerre, Loire, FR
Sancerre is a small wine district in Loire France, famous for its crisp, aromatic white wines made from Sauvignon Blanc. Pungent aromas of gooseberries and a hint of stony minerality ending with subtle notes of grapefruit and lemon peel. Goat cheese is a wonderful regional food pairing for Sancerre but you’ll find that this wine is quite versatile.

Bayten – False Bay, South Africa
This Sauvignon Blanc is planted in soils of Clovelly and Tukulu, both forms of decomposed granite, leaving a full, rich “yellow” fruit flavors of melon and cape gooseberries. This wine pairs well with goat cheese and roasted red pepper crostini and tomato gazpacho.

Santa Digna – Central Valley, Chile
This wine is produced in special climatic conditions of the Curico region of Chile. This unwooded Sauvignon Blanc is a lively, dry elegant wine with lovely combinations of green apple flavors and supported by ripe tropical fruits. This wine can be enjoyed with grilled fish, shellfish and pasta.

Valentine’s Day

Celebrate love with your Valentine in Andover this year!  Our Executive Chef has created a decadent and delicious menu to help make your dining experience memorable.  Our special dinner-only menu is available Saturday, February 11th through Tuesday, February 14th.  Reservations are recommended and can be made by calling 978-775-4910.

Valentine’s Day 2017
Saturday, February 11th through Tuesday, February 14th
Dinner Only

Soup or Salad

Lobster Bisque

Toasted Bulgur Wheat & Arugula Salad
Frozen Grapes, Gorgonzola Cheese, Crushed Hazelnuts, White Balsamic Vinaigrette


Savory Artichoke, Spinach & Sundried Tomato Bread Pudding
Venetian Saffron-Tomato and Crab Ragout


Roasted Dijon Crusted Venison
Broccolini, Sauteed Fingerling Potatoes and Cranberry Coulis

Sauteed Rainbow Trout, Twin Filets
Lemon-Tarragon Beurre Blanc, Spaghetti Squash, Wild Rice Pilaf


Red Berry Mascarpone Mousse Cake
Clove accented Strawberry Sauce

Strawberry, White Chocolate Panna Cotta


Grey Goose Vodka, St. Elder, Cranberry Juice, Champagne, and Fresh Berries

Addison Gallery Discount

Planning on a visit to the Addison Gallery of American Art soon?  We’re excited to announce a partnership with the gallery for a special offer during lunch.  Visit the gallery and receive a coupon at the front desk for a 10% discount.

To help plan your next trip to the Addison, visit their website to see what is currently on exhibit. We look forward to hosting you for a delicious lunch you during your trip to Andover!

Please note: Discount applied only during lunch hours and to be used for food only; drinks are not included.

New Year’s Eve

Kick off the New Year with Samuel’s!  We’ll be open for dinner and Chef has created some special dishes to help make the night memorable.  Order from the regular dinner menu or choose a dish or two from our holiday offerings.  Can’t make it for dinner?  Not to worry; we’re also serving New Year’s Day Brunch. Reservations can be made by calling 978-775-4910.

New Year’s Eve Specials
Saturday, December 31st, 2016


Maple Glazed Pork Belly
Pickled Red Cabbage and Frisee Slaw Ale Mustard Sauce

Eggplant and Spinach Milanese
Provolone Cheese and Meyer Lemon


Pan Roasted Halibut
Sesame Tatsoi, Shiitake Mushroms, Marin Rice, Toasted Nori and Red Miso Broth

Filet Mignon Au Poivre
Slivered Asparagus, Champagne Grapes, Hasselback Baked Potato and Green Peppercorn Cognac Sauce


Chocolate Opera Cake
Espresso Creme

Champagne Strawberries and White Chocolate Mousse
Almond Tuiles

International New Year’s Day Brunch Buffet

Join us at Samuel’s to welcome in 2017 with a delicious brunch buffet! Take a trip around the world with our International themed menu featuring delicious dishes from each corner of the globe. Reflect on 2016 and start planning for a successful New Year with your friends and family over brunch. Reservations can be made by calling 978-775-4910.

International New Year’s Day Brunch Buffet

Sunday, January 1st, 2017

10 a.m. – 2 p.m.

$24 per adult


Scrambled Eggs



Home Fried Potatoes


Sliced Fruit

Smoked Salmon
Tomatoes, Red Onions, Eggs, Capers, Dill Creme and Rye Crostini

Cheese Board
Irish Cheddar, Cave Aged Blue Cheese, Fresh Pecorino, Candied Walnuts and Assorted Crackers

Mixed Greens Salad

Shakshuka – North Africa
Poached Eggs simmered in Cumin laced Tomatoes and Vegetables

“12” Grapes – Spain and Portugal

Apples and Pomegranates – Turkey

Olivie Potato Salad – Russia
Potatoes, Carrots, Chopped Pickles, Sweet Peas, Celeriac and Apples

Winter Slaw – Mediterranean
Red Cabbage, Kale, Carrots, Pomegranate, Walnuts, Lemon and Mint

Pork and Sauerkraut with Apples – Germany

Cotechino con Lenticchie – Italy
Sausage and Lentil Stew

Seafood Etouffee – Lousiana, USA
Shrimp, Scallops and Crawfish, simmered in a mild Creole Sauce

Vegetable Yakisoba – Japan
Stir Fried Vegetables and Chuka Soba Noodles

Mustard Braised Green Cabbage – Eastern Europe

Hoppin’ John – Southern USA
Braised Black-Eyed Peas and Ham Hocks

Yogurt Berry Parfaits


Petit Fours

Chocolate Cake

Fruit Bars

For reservations, please call 978-775-4910.  We look forward to celebrating 2017 with you!