Our table for dinner was located in the Conservatory, one of five distinct dining areas within the Dan'l Webster Inn's main restaurant. The sign outside the inn reads: "Food & Lodging," and it's apropos that "food" comes first. The inn's General Manager and Executive Chef, Rob Catania, is a graduate of the Culinary Institute of America with a flair for giving traditional New England cuisine a contemporary update.
One sip of the rich Cape Cod Lobster Chowder, and I knew I'd have trouble finishing my entrée, the Veal Oscar, which also featured a garnish of lobster atop tender breaded and sautéed veal medallions. Jessica started with the Seared Tuna appetizer and raved about her main course, the Lobster and Scallop Fontina served over baby pasta. "It's just satisfying," Jessica said, as she described the dish's combination of chewy, crispy and creamy textures.
New specials are added to the menu every month or so, allowing the inn's kitchen to take advantage of the freshest available ingredients from the land and sea.
For those who prefer a lighter menu and a more casual atmosphere, the Tavern at the Inn recreates the aura of the Colonial tavern that stood on the property until it was destroyed by fire in 1971. The tavern was visited by prominent Patriots, including Daniel Webster.
