Historic. Nestled in wooded hills on private, forested acres, this 1898 country inn pleases with its markedly creative cuisine. Made-from-scratch entrées—such as roast Long Island duckling, portobello mushroom ravioli and sambuca shrimp—take design, color, texture and taste into account. Lighter bistro entrées are available. The house dessert for two is bread pudding with flaming créme brûlée and bourbon caramel sauce. Seating is offered on the enclosed porch or seasonal terrace.