A savory blend of sautéed mushrooms, shallots, and garlic, baked with parmesan cheese, sour cream, Dijon mustard and herbs, baked in a pastry shell, served with greens, tomato and olive oil drizzle.

A roasted garlic bulb accompanied with a pot of herbed goat cheese, olive tapenade and toasted baguette.

A savory blend of shrimp, artichoke hearts, parmesan and swiss cheese baked in a ramekin and served with our crusty baguette.

Grilled chicken breast and jack cheese in flour tortillas served with Inn made salsa, sour cream, and guacamole.

Choose from Buffalo style, Jamaican dry rub or BBQ. Each with a distinct dipping sauce and flavorful garnish.

Inn made beef broth with onions, baguette croutons and melted swiss cheese.

Rich and creamy New England chowder.

Mesclun greens topped with dried apricots, dried cranberries, and toasted walnuts, finished with our maple vinaigrette.

Mesclun greens with black bean salsa, tomatoes, and cucumbers, served with cilantro lime dressing and crispy corn tortilla strips.

The classic with romaine, parmesan, croutons, and our well known, Inn made caesar dressing, anchovies are always available.

Grilled beef tenderloin served with sautéed crimini caps and a mushroom demi glaze topped with garlic compound butter.

Oven roasted chops seasoned with garlic, oregano and porcini powder topped with breadcrumbs, served with our mushroom sauce and an oregano oil drizzle.

Sesame crusted grilled Atlantic salmon fillet finished with a coconut milk, lemon grass and ginger sauce. Garnished with snow pea shoots, sliced radishes and pickled ginger.

Classic French crepé filled with sautéed sea scallops, shrimp and a blend of artichoke hearts, cheese and scallions. Baked and served with a light cheese sauce garnished with julienne vegetables.

Pan seared beef tenderloin served with a roasted red bell pepper sauce and petite sweet bell pepper, paired with large gulf shrimp scampi.

Pan seared sea scallops served on a bed of seared asparagus tips, shiitake mushrooms, tomatoes and cucumber finished with a white wine butter.

Oven roasted portabella mushroom layered with spinach, leeks and chevre wrapped in puff pastry and baked, set in a pool of marinara and basil pesto sauce.

Our local LedgEnd Farm provides the Inn with a variety of meat cuts which we proudly prepare with fitting recipes. Ask your server for our current offering.

Deliciously tender baby back ribs cooked with our house made BBQ sauce served with mashed potatoes, coleslaw and cornbread.

Ground beef combined with corn and a comforting rich gravy topped with mashed potatoes and Cabot cheddar cheese.

Slow cooked brisket seasoned with mild southwestern spices wrapped in a flour tortilla served with Spanish rice, jack cheese, tomato salsa and bean salsa.

Sautéed chicken breast with brie cheese tucked in the center, coated with panko breadcrumbs and finished with shallots, sun dried tomatoes and woodland mushrooms, served with a light cream sauce.

Wild Atlantic cod dipped in beer batter and fried to a golden brown served with fries, coleslaw and tartar sauce.

Roasted bell pepper and our own tomato sauce served on fettuccini.

Grilled to your preference served on a brioche bun with lettuce, tomato and onion accompanied with gold fries.

Our house specialty! A rich vanilla custard with a melted brown sugar top.

Moist chardonnay cake with lemon curd filling and Italian buttercream icing with a big scoop of vanilla ice cream.

A chocolate mousse hidden under a chocolate covered fudge cake done coated with warm fudge sauce.

A velvety blend of mascarpone cheese, maple cream and vanilla served with Vermont maple cream.

Our Chef’s whim and what is in season inspires today’s concoction.