Good Evening! Welcome to Traditions Restaurant
As our resort guest with a meal package, your dinner includes one appetizer, soup and side-salad, entrĂŠe, dessert and soft drink (free refill). Additional orders will be at an additional charge.
Pasta Classics
Grilled Shrimp & Sea Scallops - $20
Served on a bed of lemon pepper linguini with diced tomatoes, scallions and lemon white wine sauce
Fettuccini Alfredo - $17
The classic garlic and Parmesan cream tossed with wide noodles.
Add broccoli - $18 OR Grilled Chicken- $19
Vegetarian Selections Falafel - $16
Middle Eastern seasoned garbanzo bean fritters served with tatziki, toasted pita and field greens
Jumbo Spanikopita - $16
Triangles of phyllo dough filled with sautĂŠed spinach and feta cheese. Garnished with field greens and tatziki
Off The Grill Grilled Venison Sausage - $21
Accompanied by a rosemary and roasted chestnut pesto
Grilled Choice NY Striploin - $20
Topped with peppercorn steak sauce and frizzled onions
Teriyaki Beef Tips - $19
Marinated beef tips grilled to your liking and topped with teriyaki glazed bell peppers and onions
From the Land Pork Tenderloin - $20
Finished with an apricot demi glace
SautÉed Chicken Marsala - $19
Tender boneless chicken breasts sautéed with garlic, shallots and mushrooms finished with a Marsala pan sauce.
Roasted Duck - $21
Half duck finished with a green onion and pomegranate glaze
Veal Picatta - $21
Lightly sautéed veal cutlets finished with a lemon-caper butter sauce
From the Sea Grilled Red Snapper - $20
With honey-glazed grilled pineapple salsa
SautÉed Sole - $19
Filet topped with roasted tomato and caper sauce
Broiled Sea Scallops - $20
With artichoke hearts, sundried tomatoes, lemon, white wine and Parmesan crumbs
Caribbean Shrimp Skewers - $20
Shrimp, green bell peppers, red onion and pineapple, served with mango-rum coulis
All entrÉes above are served with your choice of vegetables, as well as potato or rice du jour
Desserts
Worth Saving Room For!
Desserts are homemade daily by our culinary staff.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.
Hoyt Family History Purity Spring Resort is celebrating its 100 year anniversary in 2011. Owned and operated by the Hoyt Family of East Madison since the late 1800's, original founder Edward E. Hoyt first operated The Hoyt Natural Spring Water Company, shipping bottled
he could have used it. It was tough,” he continued, “but grand-dad always impressed upon the importance of not selling off the land, of preserving it, and keeping it intact. He wanted Purity Lake to remain one of the last undeveloped lakes in New Hampshire.”
Spring Resort into a year-round business. He opened the inn and the camp to guests and hosted ski camps during the school vacation weeks. During the summer, the Hoyts worked to develop the inn into a family resort while continuing operation
“...grand-dad always impressed upon the importance of not selling off the land, of preserving it, and keeping it intact. He wanted Purity Lake to remain one of the last undeveloped lakes in New Hampshire.” "Purity Spring Water" to Boston and New York City. A decade later, Hoyt had already begun to invite guests to his lakeside country inn before deciding in 1911 to devote more of his time to his lodging guests. Originally named Purity Spring Farms and Cottages, guests from around New England were attracted to the over 1,000 natural acres of fields and forests which surrounded springfed Purity Lake. The Hoyt Family made land preservation a priority and even during the lean years around World War I when business dropped considerably, remained focused on keeping the property intact. “My grandfather was devoted to keeping his land and passed on valuable lessons to my father, E. Milton Hoyt,” mentions Ted Hoyt, Senior Operator and 4th generation owner of Purity Spring. “People often offered my grandfather a lot of money for the lakefront property, but he refused, even though
www.kingpine.com Purity Spring Resort
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In 1932, Edward's son, Milt, opened Camp Tohkomeupog for Boys. A few years later, Milt’s sister, Ellen, opened Camp Wampineauk for girls. The girls’ camp closed in 1977, but
the boys’ camp is still operating at the same location. In addition to the two camps, Milt and Ellen assisted their father in running the inn. In 1938, a rope tow was installed near Bald Ledge. Occasionally, Milt brought small groups of guests to the Inn during winter weekends to try the relatively new sport of skiing. In 1944, Milt left his teaching position in West Hartford, CT to develop Purity
of the boys camp. In 1962, the first trails were cut for the new King Pine Ski Area. In 1976, Ted, Laura, Bob and Susie Hoyt (and their respective spouses) took over the day-to-day management of the resort from their father, Milt. Today, the Hoyts operate the expanded Purity Spring Resort in much the same manner as their parents did, along with the fifth generation of Hoyts now active in the business as well. In 2001, the Hoyt family opened Danforth Bay Camping & RV Resort in nearby Freedom. Danforth Bay has since grown to be one of New England's top RV and camping destinations. In 2006, The Bluffs RV Resort was developed. The Bluffs is an expansion of Danforth Bay and was designed specifically for adult RVers over 50. During the winter of 2011/12, King Pine will celebrate 50 years of on-snow, family fun!
Visit the Hoyt Family of Businesses
www.danforthbay.com
www.bluffsnh.com
1251 Eaton Road, Madison, NH 03849
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www.tohko.com
(603) 367-8896 / (800) 373-3754
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www.purityspring.com