A late-1800s inn with nine bedrooms on a quiet road a short walk from Crescent Beach, the restaurant menu changes frequently, and the cooking is sophisticated. Guests can order small plates, such as escargots, between breakfast and dinner in the pub-like bar. Duck confit and calf's liver Bordelaise are house signature dishes, and you might like how the chef does scallops and fish. There is a prix fixe menu on Thursdays and Sundays. You can eat on the wraparound porches in summer.