This restaurant retains much of the Colonial-era appeal of the Federal-style stone building which dates to 1811. The modern menu offers such entrées as sautéed pork tenderloin with maple-glazed celery root and squash with a crisp potato fritter, in an apple cider and walnut vinaigrette. Or try the seared tuna with cracked black pepper, Napa cabbage, broccoli, sliced red onions and shiitake mushrooms with spicy red pepper miso vinaigrette. A casual tavern menu also is offered. Exposed beams and a roaring fire add charm and comfort. You'll soon forget about the state's political scandals and illustrious crime bosses and settle in with your snifter of brandy by the roaring fire.