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While the eponymous inn is a luxurious retreat in itself, it is Chef Roxanne Spruance's farmhouse set within that steals the show. Her menu, replete with compelling flavors, is a great chaperone to the space's rich and updated design. A sweeping bar along with American walnut tables, cross-backed chairs, and brass light fixtures await patrons in the dining room; while the trestled terrace is a welcoming outdoor treat. 
This kitchen is all about inventive and contemporary cooking, starting with a winning sequence of salt cod-and-potato fritters accompanied by sauce gribiche. Seared striped bass with roasted, whipped Japanese eggplant and a "salad" of snap peas may then be bookended by cherry clafoutis and amaretto ice cream for a bit of bright summer fun. - MICHELIN guide inspectors