Guests often ask what's for dinner before they've even unpacked. The honest answer changes with the week, and that's the point.
Our dinner is three courses, made from scratch in our own kitchen, and it's built around what's in season and what's close. In summer that means the garden and the local harvest. Come fall it leans hearty. We keep a few things people come back for - hand-cut steaks and chops, farm-fresh poultry, fried chicken done right - and there's always a fresh catch and a vegetarian plate made to order. The soups and the desserts are ours, start to finish, and the breads are either ours or come fresh from our Amish neighbors at Miller's bakery.
The season's menu
This fall's three-course supper is written out on the dining page. It still moves with the season, and dessert changes from day to day, so call the inn to reserve your table and to hear what the kitchen is finishing tonight. You don't have to be staying with us to come to dinner. Neighbors and travelers are always welcome at the table, and we'd love to have you.
Come hungry. We'll take care of the rest.