Country Inns
V
ariety is the spice of dining on Cape Cod and this month I suggest you add a
little spice to your pleasure by experiencing some of the Cape's treasures, its Country
Inns... which serve up hospitality in manners, dining and lodging. The following are some
of the Inns suggested by our radio listeners, television viewers and Internet readers.
Wild Mushroom en Patisserie; Roasted Garlic & Lemon Herbed Chicken; Szechwan Chicken;
Pan-Seared Potato Encrusted Tuna; Shrimp & Scallops Lemon Alfredo; Lisa's Pecan Square
ala mode; Mumu's Lemon Cake, Glazed Chocolate Cake...
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| has become a tradition at this historical country inn. The turn of
century Nimrod Inn in Falmouth is not only a landmark
but a long standing dining establishment that has blossomed since the Murray family has
owned the renowned Nimrod. The entrees has giving a new meaning to "All that
Jazz" (entertainment six evenings) in the creative menu. May I suggest the Roasted
Garlic & Lemon Herbed Chicken, herb encrusted chicken breast pan-seared with roasted
garlic, shitake mushrooms and finished with lemon and white wine served with lemon pepper
pasta or the Szechwan Chicken, tender breast meat sautéed and tossed with cashews, crisp
seasonal vegetables and a tangy oriental sauce served spicy or mild over long grain white
rice. My other selections will make you decide this is the place not to be missed, Shrimp
and Scallops Lemon Alfredo with fresh lemon pasta with jumbo Gulf shrimp and sea scallops
married with a reduction of cream, Parmesan cheese, white wine, |
shallots and parsley. Now on to the desserts, which should have been the
first course (life is short, desserts first); Lisa's Pecan Square a la mode is a warm
pecan square topped with premium vanilla ice cream with hot fudge, a dessert I have at
least once upon each visit. Mumu's Lemon Cake is another dessert and you can choose to
have this with a raspberry sorbet or not. By the Lisa is the owner of a local dessert
company called Delicious Desserts which will be featured on my television show this
Spring. Jim Murray, chef/owner, buys as much local produce, wines, breads and desserts,
which you won't find at other Falmouth establishments. The Inn is noted has a landmark,
and the Murray family has enhanced the conception of creative and traditional dining to
complement the historic surroundings. Open seven days for lunch and dinner.
Entertainment nightly, Jazz and Big Band /Thursday Evenings. 100 Dillingham Ave. Falmouth.
(508) 540-4132
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Circadia Country Inn & Tavern
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New American Bistro Cuisine describes the fine food prepared by Chef Franck Champely, a Cape Cod culinary fixture, who has worked at renowned restaurants in LA , NY and Paris, his hometown. He teams up with Kristine and Brian Hart, who recently moved on from their own well known successful restaurant after 31 years , when this historic restaurant/inn became available Enjoy fine dining in the main dining room or lighter fare in the tavern. A landmark for over 30 years. Excellent facilities for weddings,
seminars, re-unions. Cooking classes available during the Fall and Winter months.
86 Sisson Road, Harwichport, MA 508.432.2769 www.circadiabistro.com |
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Veal Scaloppini Marsala; Scrod Meunier; Lobster Pie; New England Turkey Dinner; Chicken
Cordon Bleu; Bread & Rice Puddings...
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| are the traditional entrees served at the Colonial
House Inn (circa 1730s) in Yarmouth Port. Dining at this Inn is continental,
with a New England casual atmosphere. The Veal Scaloppini Marsala made with tender veal
scallops sautéed in a lemon, mushrooms and Marsala wine sauce undoubtedly is my favorite.
But I also suggest the house favorite, Colonial House Supreme, tender chunks of chicken
with broccoli, mushrooms, shallots and sherry topped with cheddar cheese and then baked to
meld the flavors together. |
Vegetarian specials such as the Stir Fried Vegetables, all vegetable
Lasagna have been my favorites for a change of taste. End your lunch or dinner with a
traditional New England dessert of Chef Ray's home made Bread Pudding, plump raisins with
sweet bread. Another favorite of the Inn guest is the traditional Turkey dinner, oven
roasted with sage stuffing and cranberry sauce...a choice 365 days a year, including
Thanksgiving and Christmas. The Inn is opened year round. 21 Guest Rooms. Conference
Center, Indoor Swimming Pool. (508) 362-4348
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Escargot; Baked Wellfleet Oysters; Key West Gulf Shrimp; Baked Stuffed Lobster with
"Native" Sea Clam Dressing; Carrot Cake with Cream Cheese Frosting...
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| starts the most memorable water side dining at the Red
Inn (circa 1805; as an Inn since 1915) in Provincetown. Michael and Bob,
Innkeepers, offer Cape Cod cuisine, which I believe is the "native" seafood.
Fish lovers should find satisfaction at the Inn. But I must add, the Rack of Lamb and Long
Island Duckling are superbly prepared by Chef Michael. For those who like vegetarian
dishes, fresh seasonal vegetables with a pasta base such as the |
eggplant (grown in their own garden "lightly salted by ocean the
breeze") with tomatoes wrapped in phyllo dough, then baked to crisp the phyllo and
meld the combination of vegetables. Ah! the dessert... (Aunt Ruthy makes it). The Carrot
Cake is my choice, rich with carrot bits and a one-inch cream cheese frosting. Dinner
nightly, year-round. Six rooms available some with harbor view. As a guest, the harbor
deck is perfect for breakfast. (508) 487-0050
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Polish Scones; Devon Clotted Cream, Strawberry Jam Preserves & Currants; Finger
Sandwiches; Sweets and Pastry...
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| for an afternoon tea at the Gingerbread House
(circa 1883) in West Harwich served in the decorated carriage house. In addition to
the Tea Room, Polish art, crystal and woodcrafts grace the Inn. You may want to stay just
for the Polish breakfast. And do ask for the recipe (written up in the "Boston
Globe") for |
their Polish Pirogue. The imported Devon Clotted Cream accompanied with
fresh-baked cranberry scones is just one of the reasons why people from all over the Cape
travel here for afternoon tea. (Noon to 5 p.m.) Year-round/six rooms. (508) 432-1901
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Taste Bites:
As I dine, eat, munch and travel throughout Cape Cod... these have
beckoned me to just take a taste... The Indian Pavilion Restaurant in Hyannis
offered me this recipe to warm the palate of my winter dinner guest:
Madras Curry Paste
2 cups coriander
1 cup ground cumin
2 tbsp ground black pepper
2 tbsp black mustard
2 tbsp chili powder
2 tbsp turmeric |
2 tbsp salt
4 tbsp crushed garlic
1 tbsp fresh ginger, finely chopped
Vinegar for mixing
1 cup ghee* |
Combine ground spices and salt into a bowl. Add garlic and ginger to
vinegar and mix to a smooth thick puree. Heat ghee until very hot. Stir in spice mixture
and reduce the heat. Keep stirring constantly until spices are cooked and oil starts to
separate from mixture. Cool and bottle. Use about 1 tbsp of paste for each pound of meat,
fish or poultry, substituting it for the garlic, ginger and spices in a recipe.
*ghee - a type of clarified butter, available in Indian stores.
Excellent with poultry! Accompanied with Basmati Rice, of course.
You may be of my six "Dinner Guest"
winners
who will be joining me for dinner at outstanding restaurants
throughout Southeastern Massachusetts and I pick up the check!
Send in your name, address and favorite restaurant to participate in this monthly drawing:
P.O. Box 1762, Hyannis, MA 02601
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