local
limelight The inn features warm wood tones and beautiful views.
Chef Tostrup visits local farms and suppliers, allowing what is available to inspire him. “Sometimes I don’t write the menu until I get back to the restaurant,” he remarks. The menu always gives diners the options of prix fixe, a la carte, or a Chef’s Tasting Menu. Tostrup also cooks off the menu on request. One evening last September his tasting menu was inspired by local apples and included braised quail, stuffed eggplant, lamb ragout, and pie—all made with local apple cider. Great desserts abound, including a homemade sorbet made from cantaloupe from the inn’s garden in season. Just ask the waitstaff to suggest wine pairings, and they will oblige. You may even get a visit from Jane Sandelman, who is the buyer for the inn’s wine cellar. The wine cellar is a charming room with a large table known as “the Chef’s Table,” available for private dinners for six to nine people. Once again the personal touch is evident; David Sandelman built the racks himself. They also make their own vinegar. All this is available year-round just a short drive from the Upper Valley—a lovely getaway spot boasting big-city-quality dining without urban prices. Winter, however, is a special time to visit the Inn at Weathersfield.
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WINTER 2011-2012
Pick a Package The inn welcomes visitors to spend the holidays. The Christmas Package includes two or three nights lodging, Chef’s Tasting Menu one night, a three-course dinner one or two nights (if staying a third night), and breakfast each morning. The New Year’s Eve Celebration includes two or three nights lodging, Chef’s Special New Year’s Dinner, midnight toast in the Tavern, a three-course dinner one or two nights (if staying a third night), and breakfast each morning. For skiers, the inn has an Okemo Ski & Stay package available from mid November through March. The package includes two nights lodging