Since 1986, this husband and wife chef team has been serving fine dining in their 218-year-old farmhouse. Preparations are made from fresh seafood and high-quality meats, vegetables and herbs from their garden or from local farms. The menu changes frequently depending on availability but may offer small plates such as short ribs with horseradish cream, curried, mussels or lobster bisque. Entrées of duck breast, Georges Bank scallops, lobster ravioli and house-made desserts are decadent. Service may be erratic or slow. This may not be the place to bring young children or if you are in a hurry.