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Lovett's by Lafayette Brook, or Lovett's Inn, is a historic farmstead and inn at 1474 Profile Road (New Hampshire Route 18) in Franconia, New Hampshire, United States.It is one of a few surviving early 20th century hostelries in the state, dating to a period when many large and more elaborate hotels stood that have succumbed to fire or demolition.
The Profile House, in Franconia Notch, existed for 70 years.The first Profile House opened in 1853, and the "New" Profile burned in 1923. At the time of its destruction, it could accommodate 600 guests and was the most luxurious hotel on the west side of the mountains.
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
Table d'hôte menu from the American Hotel in Buffalo, New York. In restaurant terminology, a table d'hôte (French:; lit. ' host's table ') menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe ([pʁi fiks] pree-feeks; "fixed price").
Room service with empanadas at Boon Hotel + Spa in Guerneville, California. Room service or in-room dining is a hotel service enabling guests to choose items of food and drink for delivery to their hotel room for consumption. Room service is organized as a subdivision within the food and beverage department of high-end hotel and resort properties.
Franconian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Franconia. It is a subtype of German cuisine with many similarities to Bavarian cuisine and Swabian cuisine. It is often included in the Bavarian cuisine, since most parts of Franconia belong to Bavaria today.
The RMS Franconia was an ocean liner operated by the Cunard Line.She was launched on 23 July 1910 at the Swan, Hunter & Wigham Richardson Wallsend shipyard. [1] Franconia was intended for the line's Boston service, being the largest ship of the time to enter Boston harbor, with winter service in the New York-Mediterranean cruising service.
The formalized service à la française was a creation of the Baroque period, helped by the growth of published cookbooks setting out grand dining as it was practiced at the French court, led by François Pierre de la Varenne's Le Cuisinier françois (1651) and Le Pâtissier françois (1653).