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Samuel’s Andover 2018 Easter Buffet Menu

Enjoy Easter at our Andover Restaurant and Inn

Celebrate Easter this year in style. Samuel’s offers a wonderful Easter Buffet Menu with a perfect balance of traditional flavors and contemporary taste profiles. Reservations are required. Our Easter Dinner Buffet offering details are below. Please call us anytime for additional information or to make your reservation at 978-775-4910.

Seating times

10:30am | 11:00am | 12:30pm | 1:00pm | 2:30 pm | 3:00pm

 

Our Easter Buffet Menu

BREAKFAST ITEMS

Belgian Waffle Station
Ham, Mushroom, Broccoli, and Swiss Cheese Frittata
*Scrambled Eggs with Herbed Boursin Cheese
Applewood Smoked Bacon
*Sausage Links
Home-Fried Potatoes Sliced Fruit
Assorted Breakfast Breads
*Breakfast items at 12:30pm with the following:
Pasta Primavera
Artisan Breads

ENTRÉES

Carved Prime Rib of Beef with Au Jus and Horseradish Crème
Roasted Leg of Lamb with Tarragon Mustard Gravy and Mint Sauce
Glazed Ham with Brown Sugar Pineapple Raisin Sauce
Braised Chicken with Honey Red Wine Thyme
Baked Seafood Stuffed Sole with Orange Beurre Blanc

SIDES

Smoked Salmon
with Chopped Eggs, Red Onions, Capers, Tomatoes, Lemon,
Dill Cream, and Bagel Chips
Shrimp Cocktail with Cocktail Sauce and Lemons
Roasted Spring Vegetable Medley
Whipped Potato Station
Western Rice Pilaf
Maple Tarragon Glazed Carrots
Cucumber Feta Salad
Caesar Salad
Chilled Asparagus with Balsamic Glaze
Kale and Cabbage Slaw with Apples, Carrots, Cranberries and Sunflower Seeds
Red Bliss Potato Salad
Charcuterie and Assorted Cheeses
Sweet Green Pea Soup

DESSERTS

Assorted Pastries and Petit Fours

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

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Valentine’s Day Dinner Specials

Celebrate your love at Samuel’s this Valentine’s Day. Take some time out of your busy lives to relax and enjoy each other over drinks and dinner. Our Executive Chef is introducing some delicious and unique dishes to help impress your special someone.

Reservations are recommended and can be made by calling (978) 775-4910.

 

Valentine’s Day Dinner Specials

Special Dishes available February 13th through February 17th, 2018

SALAD

Spiced Red Wine Poached Pear
Burrata, Watercress, Truffle Honey, Rye Crisp

APPETIZERS

Grilled Lamb Lollipops
Bacon Apple Farro, Onion Marmalade, Garlic Sage Emulsion

Steak Tartare and Mushroom
Beef, Cornichon, Shallots, Tarragon Aioli, Quail Egg
Grilled Hen of the Woods Mushroom

ENTREÉS

Grilled N.Y. Sirloin
Roasted Heirloom Carrots, Pommes Fondant, Aged Cheddar and Porcini Cream

Seared Sea Scallops
Kohlrabi Slaw, Lobster Johnny Cake, Apple Cider Beurre Blanc

DESSERTS

Red Berry Mascarpone Mousse Cake
With a Strawberry Gastrique

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New Year’s Eve Dinner Specials

Ring in the New Year with Samuel’s at the Andover Inn.

Celebrate the ending of a great year and the beginning of another at Samuel’s in Andover. Our creative and decadent dinner specials are the perfect way to treat yourself and your loved ones for a special night. These delicious dinner specials are available December 31st during normal dinner hours. Reservations can be made by calling 978-775-4910. We look forward to serving you into 2018.

 

New Year’s Eve Dinner Specials

Special Dishes available December 31st

APPETIZERS

Baked Burrata
Creamy Burrata Cheese, Braised Tomato Ragu, Roasted Garlic, Herb Baguettes

Fried Oysters
Crispy Buttermilk Fried Oysters, Sweet Corn, and Tomato Salsa

ENTREÉS

Grilled T-Bone
Grilled T-Bone, Balsamic Onion Confit, Broccolini, Horseradish Whipped Potatoes

Hudson Valley Duck Breast
Pan Seared Duck Breast, Savory Carrot Cake, Brown Butter Pecans, Fig Jus

Bacon Crusted Cod and Butter Poached Lobster
Cream and Chive Poached Gold Potato, Sautéed Swiss Chard

DESSERTS

Hot Buttered Rum Cheese Cake
Candied Pecan

Chocolate Trilogy
White and Dark Chocolate Mousse, Flourless Chocolate Cake, Fresh Berries

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Getting to Know Chef Paul Dubuque

In the heart of the Phillips Academy campus lies the red brick Georgian façade of the Andover Inn. Within the distinguished white columns of the Andover Inn rests Samuel’s Restaurant. The Executive Chef of Samuel’s, Paul Dubuque, and his culinary team work tirelessly to provide an exciting array of seafood, steaks and signature dishes. Their skill and passion show through in every dish served at Samuel’s. Recently we got the chance to pick Chef Paul’s brain about the start of his career, his inspiration, and who he is outside of the kitchen!

What got you started in the culinary field?

Well, I didn’t want to take shop class when I was in middle school because I’m not handy with tools, so I took home economics instead. I quickly became the best cupcake decorator in the class, and [my career] started from there.

Where do you find your menu inspiration?

The menu at Samuels is seasonally inspired; so much of my inspiration comes from what’s fresh and in season. I also love to dine out to see what other chefs are doing.

Favorite foods to cook with?

I love cooking with anything fresh, sustainable, and local. I also love cooking with seafood and fresh vegetables.

Funniest kitchen incident?

(Laughing) Wow, do you know how long I’ve been doing this? I do remember one incident; I was working alone at the time, and a customer insisted a hair she found in her entrée must be from the Chef. She wouldn’t let it rest until I finally came out of the kitchen. Once she saw that I was bald, she quickly apologized and finished her entrée.

What do you do when you’re not in the kitchen?

I perform in a band, well two bands actually, Hal Holiday & the Tones and Dyer Holiday. I’m the lead singer, known as Hal Holiday. I also play harmonica and percussion. Sometimes customers will come in [to Samuels] and ask for Chef Hal, it really gets the servers confused.

Favorite song to sing?

The Letter, performed by Joe Crocker, originally written by the Box Tops.

Follow us on Instagram and Facebook to keep up with Chef Paul’s latest creations.

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Samuel’s Andover 2017 Thanksgiving Buffet Menu

Enjoy Thanksgiving at Our Andover Restaurant and Inn

Celebrate Thanksgiving this year in style. Samuel’s offers a wonderful Thanksgiving Buffet Menu with a perfect balance of traditional flavors and contemporary taste profiles. Reservations are required. Our Thanksgiving Dinner Buffet offering details are below. Please call us anytime for additional information or to make your reservation at 978-775-4910.

Pricing

$46 adults
$23 Children (5 to 14 years of age)
Children 4 and younger eat free

Seating times

11:30am | 12:00pm | 1:30pm | 2:00pm | 3:30 pm | 4:00pm

Samuel’s will be open Thanksgiving evening for lighter fare dinner

 

Our Thanksgiving Buffet Menu

BEGINNINGS

Butternut Squash Bisque with Roasted Pumpkin Seeds
Shrimp Cocktail, Caper Berry Relish and Cocktail Sauce
Smoked Atlantic Salmon with traditional condiments and Garlic Crostini
Charcuterie of Cured Hams and Meats, Country Pate with Black Currant Mouse, International Mustards, and Fresh Figs
Assorted Cheeses, Domestic and Imported, with Grapes and Honey

GREENS & SALADS

Mustard Potato Salad with Fresh Scallions
Caesar Salad with Croutons and Parmesan Cheese
Roasted Beet Salad with Goat Cheese
Poached Asparagus with Balsamic Reduction

MAINS

Roast Turkey with Orange-Cranberry Relish and Gravy
Herb Roasted Prime Rib with Red Wine Au Jus and Horseradish Cream
Seafood Stuffed Filet of Sole in a Citrus-Estragon Beurre Blanc
Oven baked Spinach and Tomato Tortellini
Cranberry Sage Stuffing
Cheddar and Chive Mashed Potatoes
Ginger Molasses Sweet Potato Mash
Roasted Brussels Sprouts and Pancetta
Roasted Dill Root Vegetables
Assorted Artisan Breads, Cornbread

DESSERTS

Sliced Fruit with Seasonal Berries
Caramel-Apple Crisp with White Chocolate Mouse
Pumpkin Pie with Cinnamon-Vanilla Whipped Cream
Maple Walnut Bread Pudding with Calvados Glace
Chocolate Cake with Raspberry Coulis
Cloved Hot Cider

Reservations are required for dinner and can be made by calling
978-775-4910

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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

Ingredients

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

Procedure

  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.
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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

Ingredients

  • 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

Procedure

  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

Ingredients

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

Procedure

  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.
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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

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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

Sides 

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

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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

Entrees

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

Sides

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