“A good restaurant does more than offer quality food and beverages – it enhances its local community. Our job is to make our guests feel valued and welcome, regardless of whether they’ve come in for a beer or an overnight stay. With respect to the food, we start, and occasionally end, with the quality of our ingredients. Our approach to cooking is simple, emphasizing bold, vibrant flavors and mostly free of any need to show off. Of course, the simpler the dish, the harder it is to pull off. Food is about our customers; it’s a way of making people happy.”
Local greens with Dijon-shallot vinaigrette and croutons; Moroccan chicken with roasted carrots, orange, and olives; Scotch egg with house-made chorizo and garlicky aïoli.
Wild ingredients – including ramps, mushrooms, pine, dandelions, violas, and lambs quarters – foraged by Chef Annie Wayte and her team, along with a waste-nothing, nose-to-tail approach are part of what makes The White Hart Inn’s simple yet distinctive cuisine so special. Inn guests mingle with locals in Wayte’s chic yet unpretentious Dining Room; her more casual Tap Room; and General Store and Cafe, where locally-roasted coffee, homemade jams, and maple syrup are on offer alongside local vegetables and flowers. Add this thoughtful and interesting destination to your list..
“The restaurant alone is worth the trip.” –Jane Beiles, The New York Times
The White Hart Inn is a landmarked, historic building dating from 1806