The Eagle Mountain House & Golf Club has the perfect dining experience for every taste and occasion. Showcasing innovative regional and farm-to-table cuisine sourced directly from the New England countryside.
Our Veranda is the perfect setting for relaxing outdoors and enjoying the breathtaking views of our surrounding mountains. Highfields Dining Room and Eagle Landing Tavern offer the same great meals inside our comfortable dining room or tavern.
The Eagle Mountain House philosophy is to ensure that our cuisine reflects our heritage as one of the few remaining grand resorts in New Hampshire’s White Mountains while also keeping up with contemporary culinary trends. Local, fresh and creative are the hallmarks upon which our talented chefs base every dish.
Start your morning with complimentary coffee and tea in our welcoming lobby. Enjoy our fabulous breakfast buffet with omelette station.
Savor fresh, hearty New England cuisine in the most relaxing of ambiances. The Highfields dining room is beautifully appointed with casual furnishings, handsome woodwork, and period chandeliers. Expansive picture windows offer panoramic views of rolling fields, the Eagle Mountain golf course, and the surrounding mountains and Wildcat River in the distance.
Summer is here! Now is the time to enjoy our 280 foot Veranda. Relax all day on our rockers and enjoy the breathtaking views of mountains and our golf course. We have three menus available on our Veranda. Lunch, Dinner and our 'Rock the View' snack menu. Of course, our servers will assit you with these great dioning options along with your favorite cocktail.
Meet for cocktails before or after dinner or just enjoy a relaxing light meal amidst historic photographs of "the Eagle" and surrounding Jackson New Hampshire area. Guests and golfers are welcome to enjoy drinks and our new Rocker Menu on the veranda. The signature Tavern Menu is available for lunch during the high season.
we stopped for cocktails and it is a cute little spot and the drinks were large and very good, the barmaid was friendly and knowledgeable about the area.
Locally made kale, rice, and beet patty (4 oz.) with lettuce, pepper-jack cheese, and sriracha ketchup on a sesame seed bun 7
Wake and Bacon
Grilled 8-ounce patty topped with American cheese, North Country applewood and Canadian bacons, house-made pork belly pastrami, apple braise pork belly, and a sunny-side up Nellie’s egg with “red eye” mayo on buttered brioche 9.5
5-ounce patty of local beef, topped with locally foraged chanterelle and black trumpet mushrooms, Swiss cheese, and Worcestershire mayo, on a seeded bun 8
hand cut/twice cooked potatoes, with Maine sea salt 3
hand cut/twice cooked potatoes, topped with shiitake mushroom powder, asiago cheese, and green onion 6