The Inn at Weathersfield
1342 Route 106
Weathersfield, Vermont 
(802) 263-9217

Guest Review submitted by: Sylvia
Submitted: 3/10/03

Rating: Five Gold Leaves. The best!

It began with the candlelight and the glow of a fireplace, so at first impression, we were already relaxed and ready for a dinner much heralded by friends who were previous diners at The Inn at Weathersfield. I was not disappointed! 

The menu emphasis and choices are wed to what Innkeeper David Sandelman calls a new Vermont cuisine, and the use of native products. 

Dinner proved the experienced hand of Chef Scott, who had a way with familiar ingredients and seasonings that emphasized but did not overwhelm. The plating was whimsical and the portions enough to satisfy, since I wanted to try four courses. 

I began with Mushroom Sauté served with a Parmesan Crisp. My companion had the mussels. Warm Spinach Salad followed for both of us, served with bread that was hot and crisp. For entrees, I chose the Duck Breast, and my companion chose the Filet Mignon. Plates were served with either an interesting rice or potato and vegetable. 

I gathered from Innkeeper Jane Sandelman that the wine list featured not only familiar choices but interesting wines geared to marry with food. Crème Brule and a Chocolate Torte were the dessert choices, and the Weathersfield Warmer, a combination of excellent coffee and liquor topped with whipped cream, was the perfect ending to a fantastic meal.