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Route 108 • Newfields, NH Tel: (603) 778-7898 Fax: (603) 772-8440 email: kevin@ship-to-shore.com   Ship to Shore is a member of Despite its tiny coastline, New Hampshire can trace much of its history to the sea. The bounty of the Atlantic, ready to be fished, and the state's abundance of tall pines for shipbuilding drew many early Granite Staters to the ocean for their hvelihood The homestead of early ship builder Dudley Watson at Newfields landing reminds us of our connection to the Atlantic. The barn, standing for more than 200 years, is now a restaurant, Ship to Shore, whose name, menu and history seem to embody the beginnings of New Hampshire history. Gourmet found the dining spot to be a wonderfully quaint, rustic space with both nautical and country farm themes. Lobster traps and model ships share the space with iron sheep, cows and pigs, and the atmosphere combines the feel of seacoast communities to the east with farming communities to the west. The menu features quite a bit of seafood, along with selections of veal, beef and chicken. My companion and I ordered a glass of red wine and looked over the eclectic list. Really fine seafood restaurants aren't as abundant in New Hampshire as one would think. There are plenty of clam shacks to visit in the summer, chain seafood restau. rants, and casual seafood spots, but Ship to Shore's menu promises a little more upscale experience for seafood lovers like myself. It's a little pricey, but worth it for the ambience. We started with the Scallops Rumaki ($7.95), sweet sea scallops wrapped in bacon and broiled, served on a toasted croissant. Rumaki typically consists of marinated chicken liver and a slice of water chestnut wrapped in bacon, and, I must say, I liked the sound of Ship to Shore's version better. The appetizer list also offers French escargot baked in a red wine herb butter and topped with melted parmesan cheese ($8.95), as well as calamari, mussels, shrimp cocktail and more. The scallops were incredibly sweet, a sign of freshness, and cooked perfectly; they melted in our mouths. The bacon was crisp and added a slight salty flavor to the scallops, leaving no need for additional seasoning. The toasted croissant was more like a hamburger bun and actually took away from the presentation; we concentrated on the six luscious scallops and left the bread behind. Choosing an entree was no easy task. Gourmet was really in the mood for seafood, but was almost wooed into changing my mind by the sound of the Raspberry Chicken Frangelico: a sauteed boneless breast of chicken encrusted in hazelnuts, served over a raspberry cream sauce ($17.95). The Ship to Shore (obviously surf and turf) was also tempting with filet mignon, a choice of a fresh steamed lobster tail or two jumbo stuffed shrimp ($22.95). The menu also offers a New Zealand Rack of Lamb with rosemary and other seasonings topped with a cabernet reduction and chopped pecans ($24.95). I decided on the Haddock Nantucket. a combination of haddock, scallops, shrimp and native lobster in a light, lobster cream sauce ($20.95). My companion chose the Tournedos Bearnaise: pan seared filet mignon, served with lobster meat, artichoke hearts and bearnaise sauce ($22.95). All entrees come with choice of rice or baked potato vegetable of the day and a salad. Fresh rolls and butter came with the salads, which contained crisp mesclun greens, very ripe, sweet cherry tomatoes, matchstick carrots, onions and croutons, complemented by homemade dressings. I opted for the creamy garlic and my companion, the champagne vinaigrette. Gourmet's entree presentation was elegant: a haddock filet filled the center of the plate, topped with a large shrimp and a not-so-large lobster claw, a sea scallop adorning each of the four sides, and the slightly yellow and pink lobster sauce accented with a beautiful purple orchid. The haddock was very tender and moist — the lobster sauce adding some much needed flavor — and the scallops were again sweet, fresh and perfectly cooked. Frankly, I had expected equal portions of the seafood listed in the description, not the mainly haddock dish I received, with one shrimp, one very tiny lobster claw and four scallops. But my yen for seafood was indeed satisfied. My companion's three tournedos (one-inch thick cuts from the tenderloin), were cooked just as ordered, although slightly thinner than usual, surrounded by three or four artichoke hearts, a couple of nice lobster claws, and a hearty amount of bearnaise sauce, the classic accompaniment to filet mignon, full of the flavors of tarragon, lemon and butter. Satiated, but enjoying the atmosphere and conversation, we agreed to look at the dessert tray. I don't know why more restaurants don't adopt this method. It's almost impossible to turn away from something that looks scrumptious and is right in front of you, rather than just reading a description of it. We passed up the Lime CannoIi, the Fresh Fruit in Creme Anglais, and the Lemon Sorbet (actually served in a hollowed-out lemon) in favor of the OrangeGinger Creme Brulee. This little confection is worth the trip alone. Our server let us know that it is served room temperature rather than chilled and has more texture than typical creme brulee. The orange flavor stood out, and along with a hint of vanilla, called to mind a "Creamsicle." Gourmet didn't notice the ginger promised in the description, but that suited me, in this instance. The contrast between the caramelized, brittle sugar coating on top and the smooth custard beneath was divine, and wrapped up our dining experience nicely. Ship to Shore offers a mixture of traditional fare with a bit of culinary flair. With many new restaurants combining almost too many ingredients, in dishes with descriptions a paragraph long and food piled six-inches high, Ship to Shore's menu has a definite appeal.

By Tom Silvestro An upscale dining experience and rustic decor that can best be described as Moby Dick meets M ister Ed remain the key features of "Ship to Shore," one of Newfield's best kept culinary secrets. "Ship to Shore" lies just off of Route 108 and stands as proof that fine dining and seafood don't have to entail traveling to the coast. In what co-owner Kevin Murray refers to as "fine dining in a casual atmosphere." "Ship to Shore" stands as an oasis for area guests seeking top quality food in a comfortable dining environment. Husband and wife team, Kevin and Michelle Murray became the new owners of "Ship to Shore" during mid February of last year. With the help of partners and long-time friends, David Wade and his wife Maureen, the five-year-old restaurant has flourished, attracting heavy business, (a reservation beforehand is recommended), and rave reviews (Boston critic "The Phantom Gourmet" gave the establishment a favorable mention). With regard to altering the restaurant with the management changeover, Murray and Wade wisely took into account the successful formula of the previous owners and chose the "if it ain't broke, don't fix it" strategy. "It was a smooth transition," said Wade. Murray added, "We upgraded the menu and added about eight or nine new items." In fact, the menu, while aimed at seafood lovers, also has a wide variety of meat delicacies, including filet mignon and roast duckling. The average entree price of $20, is merited by the abundance of quality and quantity "We have very generous portions," said Murray, "most people leave here with doggie bags." Aside from vegetarian offerings, special orders can be made as well. In addition to the wide selection of food offerings, as well as a fine wine list and bar area, the restaurant's greatest strength lies in its cozy and rustic design. Creaking wooden floorboards are the first features to greet patrons in this barn-;ole designed loft, which encompasses intimate seating on both the ground level and balcony Soft lighting and optional candles provide a relaxed dining atmosphere. An array of old antique items, including lobster traps, weather vanes, buffalo heads, ship steering wheels, and toboggans adorn the walls and give "Ship to Shore" a subtle rustic edge like no other. As Murray put it, the decor consists of "farm life with a nautical theme." Additionally, "Ship to Shore" is capable of facilitating private functions. From birthdays to anniversaries to wedding rehearsal dinners, "Ship to Shore" is an ideal place for a laid back gathering of friends or family members. There has been some confusion amongst patrons as to the restaurant's hours since they were incorrectly reported in Ports of Call a few months ago. The restaurant is open for dinner at 5 pm., Tuesday through Saturday. So, if you enjoy fine dining with a wonderful and relaxed ambience, dock your hunger at "Ship to Shore." Ship to Shore in Newfields offers a relaxed atmosphere and four-star dinner dining Tuesday through Saturday. Name: Ship to Shore Address: 70 Route 108 Newfields, NH 03856 Phone: 603-778-7898 Hours of Operation: Tuesday - Saturday starting at 5 p.m. Menu: Seafood, as well as meat delicacies Reservations: Recommended Seating Capacity: about 50