By our third meal at the Park Inn the menu changed substantially and we got to try some different items. The dessert menu was the same but we tried a different item. The chefs have changed since we were there in 2022 but it has the same casual, farm-to-table feel. Open Tues through Sat. they get a good mix of tourists and locals. They remembered our preferences and seated us in the dining room to the right each night, in this historic 1861 property, where the noise and light levels are better to me. Service is super and they are happy to make recommendations however this night our server hadn’t tried any of the new options so we were on our own. I tried to get it coursed out as we shared all the dishes but the kitchen likes to send out 2 plates at a time. The tables are big enough so I was okay with that. This meal may have been the best one we had. Hope you’ll go and find some options that suit you.
Set-up
Food
The Deviled eggs were topped iwth pickled scallions and bacon. The four halves were filled with nicely seasoned yolk and then topped with more flavorful ingredients. The bacon sticks were more chewy than crunchy but I’d call them good.
The Barley risotto came with Rock shrimp, spinach, Haymaker cheese, preserved lemon and garlic scapes. This dish was excellent. Filled with tons of nicely cooked shrimp, seasonings and greens. It had wonderful flavor and texture.
Pork tenderloin came with Swiss chard, strawberries, aged balsamic and focaccia. The nicely cooked tender pork slices were tasty with the balsamic as were the sweet strawberries. The focaccia croutons also soaked up some of the balsamic which made them tasty but more chewy than crunchy. This was a new and creative way to serve pork tenderloin and a way to showcase fine, fresh strawberries.
Hanger steak was topped with potato straws on creamed greens with a scallion demi. The meat came out rare as requested which was a treat. The potato sticks on top added a crispy element and a bit of salt. The demi sauce was lovely as were the greens.
London Fog creme brulee came with a blueberry lavender donut, The smooth, cool custard had the requisite crisped sugar topping for a lovely textural contrast. The flavor was quite nice too. The donut was a fun addion filled with blueberry. I’m not sure I found the lavender but I didn’t care.. It was a good ending for a fine meal.
We ended with a bourbon on the rocks, which we were able to take back to our room and finish. A lovely evening.
