We have some exciting things to share this season! From a new member of the Chesterfield Inn team to fresh menus, there’s a lot to savor on your next trip to the most charming and relaxing little corner of New England. Dig in!

Meet Chef Carl Warner

We are excited to welcome Chef Carl Warner to our team! He was with us when the Chesterfield Inn Restaurant opened in 1987 and worked with us for 13 years before going on to become a Culinary Arts instructor. When he called to let us know he was interested in getting back in the kitchen, we were thrilled! Chef Carl trained at Cambridge Culinary and has worked at the Lord Jeffrey Inn in Amherst, MA as well as several restaurants in Pioneer Valley and Boston. Needless to say, he is an expert and we are lucky to have him here, cooking fabulous meals for our guests again.

Savor the Flavors of Fall

Our menu has received a seasonal facelift! Chef Carl’s famous crab cakes served with a big dollop of his incredible remoulade sauce are back as an appetizer. We also have a fabulous wedge salad with house made blue cheese dressing and bacon. The Spanish Tapas Meatballs is available as a small plate item – and its tomato based red wine sauce is perfect for dipping some of Chef Carl’s crusty bread. If you feel like some comfort food, the crock of Mac and Cheese is a creamy dream with Cabot Cheddar and a bit of a crunchy crust on top. And of course we couldn’t start the fall season without Roasted Brussel Sprouts, always crispy and caramelized. But don’t worry, we are still serving our most popular dishes like Rosemary and Walnut Crusted Rack of Lamb with Merlot Demi Glace and Seared Sea Scallops on Fresh Pappardelle with Tomato Saffron Fennel Broth. Peruse our current menu at your leisure.

Fresh Local Ingredients

When you dine at Chesterfield Inn, you’re only eating the best. We enjoy a bounty of local organic produce from purveyor, Steve Guerriero of Pisgah Farm in Chesterfield. Steve provides us with beautiful tomatoes, fresh herbs, summer squashes, kale, beans and cut flowers for the Inn. His season extends into the fall for the final harvest in October. We offer as much locally sourced food as possible, like Cabot Cheddar, and Battleboro-made Vermont Gelato in flavors such as Maple Bourbon and Salted Caramel. You’ll be experiencing the best of authentic local flavor when you have a seat at our table.

Start Your Day Right

We can’t let dinner completely steal the show. Wake up each day to enjoy a full country breakfast, cooked to order. We start out with fresh fruit and homemade muffins or scones, Green Mountain Coffee and Harney’s Teas. The menu features eggs in any style you choose, omelets, French Toast and pancakes, bacon, ham and sausage. Side dishes include home fries, toast or English muffins. We also have gluten free pancakes and French Toast for those who choose it. Real maple syrup from the Mitchell Farm in Chesterfield is always at the breakfast table too.

Get a Taste of the Good Life

Now that your mouth is surely watering, all that’s left to do is book an upcoming stay in one of our homey guest rooms. Hurry and book soon to enjoy stellar seasonal food and a perfect getaway.