Inn at Sawmill Farm

Frommer's Review

More than 30,000 bottles of wine lurk in the custom-made wine cellar of this inn, which has earned a coveted "Grand Award" from Wine Spectator magazine. The wine is one of the reasons the inn consistently attracts well-heeled diners; chef/proprietor Brill Williams is the other. The food is deftly prepared, with entrees that could range from roasted poussin stuffed with shallots to salmon filet with a sorrel cream sauce to potato-crusted sea bass with wild mushrooms, oven-roasted cod, or Indonesian curried chicken breast. A bistro menu adds lighter items too. The signature desert is ice cream with dark chocolate, butter, and nut sauce. The barn-and-farmhouse atmosphere is romantic, the service superb.

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