Nestled on three wooded acres, chef Brock Windsor offers five-course culinary adventures at this inn, restaurant, and farm. The menu changes nightly with whatever’s in season from area farms (including his own), fishers, and bakers. Courses flow from delicate to robust, and are expertly paired with area wines. From buttery sablefish with braised daikon, roasted parsnips, and shoestring potatoes, to crispy sweetbreads with duck-egg mayo, the cooking is balanced and assured. Victoria Gin cocktails are perfect for imbibing when you only have to stumble upstairs to your room after the meal.