It seems that spring is finally here in Southern New Hampshire. The leaves are just coming out, and the azaleas are in bloom. Our blue stone terrace off of the dining room is surrounded by a wall of pink flowers on the azalea bushes and the crab apple trees. The weather is cool at night and sunny in the daytime, perfect for a walk in the Madame Sherri Forest or a walk down Main Street in Brattleboro, Vermont.

Here’s what I would do if I were coming to stay at our Southern New Hampshire inn this weekend: I’d drive up Friday night, with a dinner reservation waiting for me at the Inn, knowing that all I had to do on arrival was carry my bags to my room and order a glass of wine to sip by the fire before dinner. I’d unwind over dinner, sampling the new Spring Menu, maybe trying Chef Bob’s newest item: the Panko Encrusted Gloucester Day Boat Cod with Miso Butter Sauce, and sampling one of the Spring wine specials. I’d opt for the Handcraft Chardonnay from Manteca, California or the Edmeades Zinfandel from Mendocino, California.

After a great night’s sleep in I’d have breakfast delivered to our room, and laze around until I felt ready to dress for a hike and explore around the Madame Sherri forest in West Chesterfield. After the hike, we would head in to Brattleboro, grab a pulled pork sandwich at the Top of the Hill Grill, take the rest of the afternoon wandering Main Street, visiting my favorite shops, such as Verde, The Shoe Tree, Sam’s, Twice Upon a Time, and Amy’s Bakery.

We’d head back to Chesterfield inn with time for a cup of tea and a nap before dinner. Then, if the night was balmy, we’d have dinner on the terrace, sipping Prosecco as the sun set, and enjoying more of the Spring Menu. Sunday morning, we might opt to have breakfast in the dining room or out on our private terrace before we traveled back to the real world at home.

The Summer Menu at the Chesterfield Inn is now being served in the dining room and on the back terrace. The menu features fresh local foods, with the new twist of many of entrees available in smaller plate portions. The smaller plates will please those who like to graze through a menu, allowing guests to try an assortment of different menu items in smaller portions and still have room for dessert.

The Crab Cakes are a very popular appetizer, served with a Tomatillo and Roasted Corn Salsa with an Ancho Chile Remoulade – this is also available as an entree. A few of my favorites are the Roasted Petite Veal Rack on Balsamic Braised Swiss Chard with Porcini Mushroom Jus, and the Mussels with Tomatoes, Kalamata Olives, and Fennel on Fresh Rosemary Pappardelle. Another summery item on the menu is the Grilled Chicken and Whole Wheat Pasta Salad with Arugula Pesto, Roasted Sweet Corn, and Feta Cheese.

The Bruschetta is made with Sun-dried Tomato Tapenade, with Vermont Goat Cheese and Roasted Yellow Peppers. We make the Rosemary Baguettes – that are the base for the bruschetta – here at the inn and the flavors are perfect for summer! We invite you to come sample the new menu and enjoy sunset from the terrace – by far the best seats in Chesterfield!