Left Bank Restaurant
Dine Out Boston (formerly Restaurant Week)....
It is that time of year again.....we will be participating in "Dine Out Boston" (formerly Restaurant Week), March 16-28, 2014, offering specially priced menus, wines and overnight packages. With 2 weeks of offerings and four menus to choose from, we hope you are able to enjoy them all....one meal at a time!
Join us for Wine Dinners at Stonehedge Inn & Spa’s Left Bank Restaurant
World’s Best Wines & Award Winning Cuisine
Our 'Celebration of Wine 2014' series makes our 26th year of Winemaker Dinners at Stonehedge Inn. Levent Bozkurt, Proprietor of Stonehedge Inn & Spa, is the passion behind the wine program at Stonehedge Inn. Levent creates an inspired schedule each year for Stonehedge Inn. Taste some of the world’s best wines as we welcome winemakers and proprietors from around the world, each hosting a wine dinner and sharing with us their most delightful and extraordinary vintages.
The Left Bank culinary team creates wonderful menus to accompany the outstanding wines at the monthly wine dinners. The freshest native New England ingredients combines with classic culinary techniques, all perfectly paired with the wines featured.
Celebration of Wine 2014 Brochure
'Celebration of Wine' March Wine Dinner
March 31, 2014
Kathryn Hall always dreamed of a place to showcase fine wines alongside expressive art and masterful architecture. Now, Kathryn and Craig Hall are creating an unrivalled destination in the Napa Valley—where winemaking excellence meets contemporary design to celebrate life and inspire the senses. In 2005, Craig and Kathryn Hall unveiled a state-of-the-art winery amid the legendary Sacrashe Vineyard in the hills of Rutherford that is dedicated to making single vineyard and limited-production wines. The Halls acquired the historic Bergfeld winery in St. Helena in 2003, and are merging history and innovation with the completion of California's First Winery to achieve Leadership in Energy and Environmental Design Gold Certification. Under the artisanship of winemaker Steve Leveque and Assistant Winemaker Megan Gunderson, HALL wines continue to set new heights in Napa Valley winemaking. Join us for this truly unique dinner and discover for yourself, their growing collection of 90+ point wines! "This is definitely another serious player in the Napa Valley... Readers should be giving HALL Winery serious attention." —Robert Parker
$118.00 per person
Call 978-649-4400 for reservations!
It is all in a Name
"You would think it would be easy to name a restaurant", explains Dawn Bozkurt. "Well, after much thought, consulting with friends and family and polling our staff for suggestions, we narrowed our list to 10 names. Finally, we chose LEFT BANK for two reasons" says Dawn. "First, this is one of the most influential areas for wine making in Bordeaux and so a match made in heaven with our wine list and second, we are located on the "left bank" of the Merrimack River. It couldn’t be more perfect!".
"Truly, if you have a love for wine, food and spa, this is the place for you."
Image Magazine - Spotlight on Spas - April/May 2013
"About an hour's drive is all it takes to transport you from bustling Boston to the European countryside."
Country Scene, Luxe Comforts, Fine Cuisine
Boston Sunday Globe Travel, December 2012
"If anyone knows how to put it all together, it would be Levent Bozkurt and his team at Stonehedge."
Wine Dinners: Where the Good Times Flow
The Boston Globe Magazine, November 2012
Best of New England - Editor's Choice Winner, Best Restaurant Wine List
Yankee Magazine 2012
"After just one visit to Left Bank, Tyngsboro will seem much closer than you ever imagined."
"Best Kept Secrets" Taste of the Seacoast, 2011"
"When Chef cooks, he becomes a composer. He doesn't just make a dish, he orchestrates a tantalizing score."
"The Bozkurts' personal love for cheese carries right thru to the restaurant. Great overnight getaway, so close yet you feel so far."
"Craving Cheese" segment, TV Diner"
"For anyone who loves wine or wants to learn more about it, this is the place to go."
"Wining and Dining" Boston Common Magazine"
"Levent Bozkurt...King of Grape"
The Lowell Sun
Featured on Chronicle TV show, WCVB TV 5, Boston, MA
The "Inn" Thing
"When I say fabulous…I mean fine dining, complemented by a 100,000 bottle wine collection, excellent accommodations and first class service from a mostly European staff."
Anthony Everett, WCVB TV5
"The hardest thing we had to do all weekend was decide which wine to have with dinner."
"Getting Away without Going Away" Nashua Telegraph"
"A peaceful inn with an excellent restaurant and a luxurious spa perfect for relaxing the spirit and pampering the palate"
"Spacious and gracious, with award winning dining, cozy corners, crackling fires, comfortable guestrooms, a spa and wine, wine, wine and more wine!"
Chronicle TV Show, WCVB TV5, Boston, MA
LEFT BANK 'SMALL BATCH' BOURBON DINNER
We are excited to host our first ever Bourbon dinner on Friday, March 14, 2014. Five perfectly paired courses with 4 bourbons from the 'Small Batch Collection' and one paired with a single barrel bourbon...and if that is not enough, there is dessert and coffee! $95.00 per person, reservations required by calling 978-649-4400. Click here to view the menu.
A bit about the bourbons:
Booker Noe, grandson of the legendary Jim Beam, created The Small Batch Collection and in doing so is credited with establishing the category of super-premium bourbons. Booker took great care in crafting his bourbon, and the Booker’s Bourbon bottle even features a label written in Booker Noe’s own handwriting. The Small Batch Bourbon Collection®—comprised of Knob Creek®, Booker’s®, Basil Hayden’s® and Baker’s®—is a group of ultra-premium bourbon whiskies handcrafted in limited quantities from unique recipes, some dating back two centuries. They are carefully matured for exceptional quality.
Bourbons you will be tasting during the dinner include:
Baker’s: aged seven years and bottled at 107 proof; utilizes a special strain of jug yeast which results in a silky smooth texture and consistent taste from batch to batch
Basil Hayden’s: aged eight years and bottled at 80 proof; utilizes twice as much rye in it as the other bourbons in the Small Batch Collection giving it a gentle yet spicy flavor
Booker’s: aged six to eight years and bottled between 121 and 127 proof; the only bourbon bottled straight-from-the-barrel, uncut and unfiltered
Knob Creek: aged nine years in newly charred oak barrels to obtain sweet vanilla flavors and bottled at 100 proof; the number one selling ultra-premium bourbon
Jim Beam Single Barrel: Their master distillers carefully select each barrel by hand—less than one percent are chosen for Jim Beam Single Barrel—ensuring the highest quality and craft. No two barrels are the same, and each is individually bottled, labeled and hand-numbered so that its heritage is unquestionable. Every glass is full-bodied and smooth with attributes of oak, vanilla and caramel.
Four Diamonds, American Automobile Association, Stonehedge Inn & Spa, Dining
Four Diamonds, American Automobile Association, Stonehedge Inn & Spa, Lodging
Grand Award for Outstanding Wine Lists - Wine Spectator Magazine
1996, 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013
Distinguished Restaurants of North America Award(DiRoNA).
Wine Hospitality Award for Hotel/Resort Fine Dining - Santè Magazine.
Left Bank - The Beginning
Dining in Tyngsboro just got better with the Stonehedge Inn's new wine themed restaurant, Left Bank. The culinary team led by Executive Chef, Donna Whelden is committed to sourcing the highest quality of local, seasonal and organic products throughout their menus.
Early in 2007, a decision was made to close the Inn's longstanding restaurant, Silks.
"Bringing our restaurant from the 80’s to the trends of today is something that we had wanted to do for a few years and we were finally able to bring these dreams to fruition. Silks was a wonderful restaurant for its time, but we felt that we needed to add a new dimension to the Inn that would bring guests every day of the week, not just for special occasions and Saturday nights" explains Levent Bozkurt, Proprietor. "Wine is what we are all about and that theme is now shown beautifully throughout the restaurant."
Dining at Stonehedge Inn & Spa…
Enjoy fine dining at Left Bank Restaurant. We are committed to sourcing the highest quality of local, seasonal and organic products throughout our menus. Left Bank Restaurant at Stonehedge Inn & Spa features separate menus for breakfast, lunch, dinner, lounge, afternoon tea and brunch.
- Sunday through Friday from 7:00am-10:00am
- Saturday from 7:00am-11:00am.
Left Bank Breakfast menu
Sunday Brunch is served every Sunday from 10:30am to 2:00pm, featuring wonderful appetizers, specialties, and a delicious dessert buffet for your indulgence.
Monday thru Saturday from 11:30am-3:00pm.
Saturday and Sunday from 1:30pm-4:00pm.
Left Bank Tea menu
NEW WINTER DINNER MENU
Lounge Small Bites Menu
Prefer to dine in a more casual setting? Join us at the Left Bank Bar for a lite bite while watching your favorite event on our Plasma TV. Our four sided wood burning fireplace is certain to warm the soul during the cooler months.
Served Daily 3:00pm to Close
New Sixty Under Sixty Wine List
We are very proud of our "Sixty Under Sixty" wine list. We compiled this list for our guests that do not want to peruse our main list, with over 2,000 selections. We created a list of excellent wines, all priced under $60.00 per bottle. This list changes regularly, so please inquire with us directly if there is something you are interested in enjoying. Each guest in Left Bank will be presented with both wine lists....it is your choice which list you would like to order from!
View our Sixty under Sixty List (Please note, wines are subject to change).
To Review Our Complete Wine List Click Here
Spa Dining Menu
Available 11:00am - 5:00pm daily at the Spa.