This former stagecoach stop from 1760 and the adjacent 18th-century Thayer House are under the ownership of chef Peter Platt and Meredith Kennard. The five rooms in the main inn are authentically restored and evocative of their original years, with wide floorboards and period latches; several include access to a second-story veranda. Rooms in Thayer House are larger, with a combination of fireplaces, VCRs, and whirlpool tubs. The intimate dining rooms in the pre-Revolutionary tavern have fireplaces, and the only other illumination at dinner is from candles. Menus are quite sophisticated, often featuring such unexpected ingredients as sea urchins, diver scallops, and squab, and closing with a large selection of regional cheeses. Take advantage of the glorious seven-course tasting menu. Reservations are strongly advised, especially on summer weekends and off season. There is outdoor dining in warmer weather.