Don't miss it. As distinctive as the lodging at the Governor's Inn is its award winning cuisine. The public as well as house guests can enjoy the elegant and soothing respite of the six course gourmet fare. There is a single seating, prix fixe menu beginning with cocktails and hors d'oeuvres, with the balance of the menu changing every evening. Using all fresh ingredients, Deedy and Charlie Marble emphasize indigenous ingredients in their creative menus such as quail, native pumpkin, blueberries, New England seafood, corn, and cranberries.
Preparation is inventive.
Trained as an artist, Deedy translates her art into her cookery which acts as a blank canvas. She then sets about incorporating ingredients, edible flowers and herbs to create each masterpiece. Mopcapped waitresses in long floral period dress dramatically announce each course. One favorite of many meals at the inn begins with a redolent New England lobster chowder, thick and teeming with lobster. The second course an extraordinary appetizer of seared scallops wrapped in spinach with a brown butter sauce and a trio of American caviar.