"...terrific food, super winding roads through the mountains, 
terrific food, a chase vehicle, terrific food..."

- Harry and Sue Heck, Stuart, Florida

Riding a good motorcycle on a good road is one of the great pleasures of life.  Sitting down to a well prepared gourmet meal after that ride is another.  When we design a motorcycle tour, we don't approach dining as an minor afterthought.  In fact, we probably take food more seriously than any other motorcycle touring company in the world.  Why be such perfectionists?  Because we understand that life is short and meals, like great roads, need to be savored. 

When you tour with NMT, you'll order from an unrestricted gourmet menu, not a group menu. We have taken special care to see that the inns and restaurants used on our tours offer a wide range of superb appetizers, entrees and desserts.  

Vegetarian entrees are always available and people with special diets can always be accommodated on our tours. Let us know on your registration form if you have any special diet requirements and we'll make sure they're met.
Each evening you'll sit down a to a first-rate meal at a time that fits your schedule, not ours. Riders on our tours can choose to eat with the group or on their own, as the mood strikes them. Its not at all what you might expect from a "group tour". Regional specialties are always featured, including a superb range of fresh seafood on our Maritime tours.    

Here's what the press has to say about dining on our tours:

"The inn was an old converted farm house, own and run by a pair of Cordon Bleu chefs. Sean had informed us earlier that there were no restrictions on our meals - we were to order anything we wanted from the regular menu. I didn't recognize the names of fully three-quarters of the items listed, so I opted to play it safe and order a tomato bisque and filet mignon. As fabulous as the filet was, I almost couldn't eat it from having first gorged myself on the incredible bisque, which I later found out was a personal creation of one of the owners. I would gladly swear to you that this was one of the best meals I have ever experienced in my life."

- Fred Rau, Founder and Senior Editor
Motorcycle Consumer News, September 1998


"So, that first night, and every night after that, we feast--oh, how we feast! Appetizers of butternut squash ravioli with a pecan-sage pesto and gorgonzola crostinis, smoked salmon terrine and beef and chicken sates in a Thai peanut sauce; mounds of Caesar salad and gallons of thick potato herb soup; plates of sautéed duck breast and grilled marinated lamb chops, pan-seared Atlantic salmon, venison tenderloin, creme caramel, praline soufflé, chocolate decadence. "Order anything you want," booms Sean. And we do, for unlike other guided tours, NMT has arranged for each night to be an "open menu" in which the tour group's stomach's can reign supreme; nobody is limited by a dollar amount or a restricted entree list. It is luxurious, it is divine, it is wonderfully sinful."

- Greg McQuide, former editor at Motorcyclist
reviewing NMT for BMW Owners News, 
December 1997

"The hotel was simply delicious, an old French-style inn, with incredible food and wine...  With a stunning view of Roche Percé from our balconies, we were being pampered once again. That night's dinner was beyond belief, and made me glad that we would be staying in Percé for two days... that brought us into the evening and yet another fantastic dinner at the same restaurant we had dined the previous night.  The fish never tasted so good, and, for an off-day of riding, we all agreed we had a blast! In fact, I would have to say that, as far as organized tours go, our day in Percé  will be remembered as one of the best... as with the other nights, Northeastern's choice of restaurants was as good as their choices of destinations.  We were quickly getting spoiled by the incredible food..."

- Brian Rathjen, Publisher
Backroads, September 2000

Sample Menu Items From Past Tours...


Pan Seared Scallops with Polenta and Basil Sauce

Country Pate Maison with Toast Points

Sautéed Lobster with Vanilla Beurre Blanc

Portabello Mushroom Napoleon

Roasted Corn and Garlic Soup with Forest
Mushrooms and Tarragon 

Sautéed Crabcakes With Capers 
And Smoked Tomato Coulis

Mesclum Greens With Maine Crabmeat 
And Thai Basil Dressing

Udon Noodles And Maine Shrimp 
In A Lobster Broth

Maki Sushi With Grilled Tuna 
And Cucumber

Maki Sushi With Lobster 
And Tarragon


Sautéed Shrimp With Pernod Sauce

Grilled Vegetables Fra Diavlo

Broiled Lobster

Angus Beef Tenderloin With Morrell Mushrooms 
And Green Peppercorn Demi

Braised Cavendish Game Hens 
With Fresh Herb Aujus

Pan Seared Atlantic Salmon With Braised Leeks 
And A Lemon Beurre Blanc

Mustard And Rosemary Crusted Rack Of Lamb 
Served With A Bordelaise Sauce

Pan Seared Duck Breast 
With A Dried Apricot Demi

Herb Crusted Pork Tenderloin 
With A Roasted Garlic Demi

Roasted Lamb Rack Scented 
With Thyme And Garlic

Pan-Seared Duck Breast 
With Bourbon Molasses Glaze

Shrimp Whiteface 
With Tomatoes, Spinach, Wild Mushrooms

Steak Au Pourvre With Merlot Basil Sauce 
On Roasted Portabella Mushrooms

Rainbow Trout Fillets Sautéed 
With Ripe Plum Tomatoes

Grilled Duck Breast Marinated 
In Walnut Oil And Fresh Herbs


Chocolate Terrine With A Chocolate Ganache Sauce

Three Sorbet In Puff Pastry

Apple Tart Tatin

Creme Brule

Banana Napoleon

Profiteroles With White Chocolate Mousse

Pear Frangipane Tart

Vanilla Custard

Strawberry Tart With Marscapone

Profiteroles With Homemade Amaretto Ice Cream 
And Belgian Chocolate Sauce

Ben & Jerry's Ice Cream

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