The Old Inn On The Green was built in 1760 as a stagecoach/mail stop and now offers a fine dining restaurant by candle light and authentically restored guest rooms.   There is also al fresco dining on the canopied garden terrace off the taproom.  Chef/Owner Peter Platt is partnered with Meredith Kennard to bring the diner the combination of contemporary cuisine in an historic setting.  The large building has multiple rooms for dining, many with fireplaces.  We went early on a summer evening so there was still light coming in the windows but otherwise all the light is provided by candles on the tables and walls.  No music was in the background and the good sized tables were draped with white cloths.  Interesting decorations were on the walls and the restaurant did a very good business.  Parking was on the circle drive out front and I’m not sure where it goes when that gets full.  It was a fixed price menu  of $85 for 3 courses for which the menu offered a number of choices with a couple options for a $5 supplement.  Service was excellent – helpful and friendly with good pacing for the meal.  There was a very good wine list and a sommelier to assist you with a choice.  We enjoyed a wonderful meal and I’d highly recommend it to you if you find yourself traveling through the Berkshire area.

Set-Up

 

Food

While looking over the menu we were served a couple snacks.  Cucumber topped with lime cream and roe was fresh and fine.  A date stuffed with chevré and topped with pistachios was delicious and the better of the two.

 

The bread service was thickly sliced white baguette and softened butter.  They were excellent with the bread being nicely fresh and tasty.

 

The amuse bouche was Gigante beans with feta cheese and herbs.  These are basically large lima/butter beans.  It was very tasty.

 

Lobster Pasta was a supplement option but well worth the small price.  It contained casarecce (pasta shape), roasted sunchokes, parsley, olive oil and parmesan sauce.  The nicely cooked pasta was surrounded by tons of lobster and softened sunchoke pieces.    They blended wonderfully with the rich creamy sauce binding it all together.   Each ingredient was cooked optimally and added to the flavor of whatever you combined it with.  A wonderful plate of food.

 

Butter braised loin of cod was topped with a roasted tomato and fig chutney and sitting on baby spinach.  Also on the plate roasted mushrooms were on top of fennel with all surrounded by anise sauce.  The large flake fish was cooked perfectly and excellent with the chutney.  The fennel was well browned and very tender.  The flavorful mushroom put this plate over the top in flavor.  It was a nice sized portion that flowed together well.  Just lovely.

 

Sticky Toffee Pudding  was topped with whipped cream, an Amarena cherry and sticky toffee pudding sauce.  I’ve always heard that if you finish well you’ll remember the meal fondly and they did just that with this warm soft cake that had been slightly crisped on one edge and sitting on delicious caramel sauce.  Now top that with some whipped cream and you have yourself a winning combination.    This was plate-licking good.

 

With the check came a couple thin chocolate chip cookies.  Buttery, chocolate bliss – if only you could find this quality of meal everywhere you travel!  yum.