Dinner is by reservation only, Thursday through Saturday. (Friday and Saturday in winter.) Complimentary hors d’oeuvres are offered prior to the seating. Jackets are suggested for gentlemen.

The Inn offers a selection of wines to complement Chef Robert Thompson’s unforgettable four-course dinner (prix fixe: $39 plus tax and gratuity). Below is a sample menu by Chef Thompson.

First Course

Apple Pumpkin Bisque

Second Course

Mediterranean Greens Salad with a

Citrus Vinaigrette

Entrée

Duck Confit with Au Gratin Potatoes and a Wild Mushroom Reduction

or

Nori Wrapped Steamed Salmon with a Seaweed Salad and a Tropical Fruit Buerre Blanc

or

Grilled Filet Mignon with Rice and Lentil Pilaf and

Green Peppercorn Sauce

Dessert

Crème Brulee

or

Chocolate Decadence

or

Apple Crisp