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  1. Ok, it's closer to Gettysburg than Dupont, but I was out there last weekend for a wedding. Wandered into the main building where rooms go for some $200/night to stay in the middle of nowhere. But they had a really nice looking pub, with this smell of fireplace smoke that contributed as much to the atmosphere as the dark wood and the hazy sunshine coming into the windows. I opened up the wine list and it was like an encyclopedia. Amazing what they had on that list, particularly that they seemed to have ten different vintages of the same wines. Whisky? An amazing collection/selection of Scottish Water of Life. I snagged their dinner menu for that night, prepared by Michael Gettier, Executive Chef. Two Melon Soup with Mint Cream - A light chilled summer soup of canteloupe and honeydew melon with mint whipped cream. (This was served at the wedding reception and was not a highlight. It was served in a martini glass with the orange canteloupe soup on one side and the green honeydew on the other. I think they had to include some off-tasting thickeners to keep the two sides apart.) Terrine de Lotte, Sauce Tomate - Delicate terrine of monkfish, served chilled with a fresh herb tomato coulis Tarte of Escargot and Wild Mushroom - Pastry tarte of tender escargots combined with wild mushroom and cognac cream Roquefort Beignet with Apple Puree - Crispy beignet of Roquefort cheese, served on a bed of chunky apple puree Wild and Gathered Greens Salad Intermezzo Filet Mignon with Bacon and Walnut - Black Angus filet of beef wrapped with bacon, served with walnut sauce and Madeira demiglace Roast Rockfish with Clams and Leek - Fillet of wild rockfish in a sauce with little neck clams and leek, served with bacon and tomato gnocchi Madeira Glazied Veal with Lobster - Veal tenderloin medallion with half a lobster tail served with roasted corn. Served with Vin Blanc sauce Pan Roasted Lamb Roulade - Lamb loin chops rolled with asparagus and ham, seared and roasted, served with morel demiglace Aside from that soup, I can't really judge the food that the inn would serve. It's unfair to compare the delivery of 80 wedding entrees in a separate building to what the main kitchen can do. But the atmosphere inside that inn was neat. If anything, a place to mainline some whisky in a very comfortable setting. Has anyone else been to/heard of this place?
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