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<\/a>Truffle popcorn is one of my favorite dishes at the Inn. This is no ordinary popcorn. It\u2019s been tossed with a variety of spices and a little butter. But the crowning glory is that as the popcorn is being served, a generous amount of black truffle is shaved on top of it. I could eat nothing but a giant bowl of truffle popcorn and still consider the meal to be one of my favorite meals at the Inn!<\/p>\n The tasting menu starts with a shot of soup. For some, it was a white bean truffle soup and for others, it was apple rutabaga soup. Both soups are served with a fried risotto ball on the side. My preference was the white bean truffle soup as the apple rutabaga soup was a bit sweet for me, but that was definitely not a unanimous opinion.<\/p>\n There are two raw fish dishes being served on the current menu. The first is a sashimi of Japanese yellowtail served with jalapeno peppers and dusted with espelette.<\/p>\n The second is ahi tuna tartare served with cucumber sorbet.<\/p>\n Both are spectacular, and the quality of the fish is superb.<\/p>\n Next up are Brussels sprouts served with honeycrisp apples, spiced pecans and Madeira-soaked raisins<\/p>\n Beet carpaccio accented with orange and vodka gel\u00e9e<\/p>\n A marriage of hot and cold foie gras with sauternes gel\u00e9e and blood orange marmalade<\/p>\n Off the vegetarian menu is a lemon pepper risotto<\/p>\n The best new item on the menu is a thinly shaved Australian wagyu beef \u201cshabu-shabu.\u201d The beef is beyond tender, and the shabu-shabu broth has a bite to it that is both unexpected and leaves you wanting more.<\/p>\n This is a truffle-stuffed breast of pheasant on savoy cabbage and braised in champagne<\/p>\n The vegetarian equivalent is a winter turnip gratin with a quail egg and parmesan broth.<\/p>\n This is a sweet New England bay scallops dish served with candied yams and young coconut. A bit on the sweet side for me with the yams, but the scallops were delicate and wonderful.<\/p>\n The \u201cmeat\u201d entrees included a pork chop with sauerkraut braised in Virginia Riesling, local apples and potato pur\u00e9e.<\/p>\n Duck breast served with foie gras and endive and wild rice.<\/p>\n And a cauliflower \u201csteak\u201d with yellow Indian curry, green grapes and candied walnuts.<\/p>\n As a palate cleanser, we were served a cranberry orange sorbet and hickory ice cream popsicle.<\/p>\n Desserts included a Granny Smith apple tart with buttermilk ice cream<\/p>\n A lemon meringue tartlet<\/p>\n And the painter\u2019s palette of sorbets<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a>