Fine Dining

The Coonamessett Inn is appreciated locally and beyond as an experience in true fine dining. Wedding receptions are served by the same staff and at the same level of quality that earned the dining room its outstanding reputation.

The Chef and his staff specialize in contemporary regional cuisine. Seafood is often featured on his menus, but not exclusively. Offerings have included grilled duck breast with a sauce of southern peaches and a peach and mint relish, and herbcrusted cod with a tomato and lemon vinaigrette, for example. All the food is prepared to order and no dish ever sits under a warmer.

Everything is fresh and seasonal. All of the produce and herbs are grown specifically for the Inn at Coonamessett Farms. "We spend the winter planning with the farm what we would like grown for the following year," explains Bill Zammer, owner. "With the exception of a single six-week season, all of our greens are coming in fresh from Coonamessett Farms on a daily basis." An extensive on-site herb garden complements the supply from the farm.

The food is presented differently, too. "We don't do a lot of the garde mange work [cold prep garnish] that the big hotels do," explains Zammer. "We let the food speak for itself by building the presentation on the plate.

The planning of the wedding menu at The Coonamessett Inn is an unusual process. Banquet menus are in place to give brides and grooms a sense of pricing and the kind of food typically served, but custom menus are strongly encouraged. "We want the menu to reflect each couple's unique personality and we want to give guests something non-traditional which reflects the couple's taste," said Zammer. Fifty percent of all couples planning their weddings at the Inn take advantage of this unique opportunity.