to dine, while walkups were given the
recommendation of Heirloom, anoth-
er charming restaurant up the road.
This time, with its power fully re-
stored, Holly Hill Inn was showcas-
ing its own cuisine, which offers a la
carte and prix-fixe menus at dinner.
Although we knew we wanted wine,
the summer breeze encouraged start-
er cocktails. While not listed on the
alcohol menu—which features more
than 50 bourbons and an award-win-
ning wine list—upon asking our serv-
er, we learned there were definitely
seasonal cocktails to be had.
Sipping a delightful vodka concoc-
tion that included fresh crushed blue-
berries, I gazed out onto the sprawl-
ing lawn, and it was easy to picture
Holly Hill Inn as it had been in the
past. An unordered but most pleasing
amuse bouche of goat cheese stuffed
green cherry tomatoes arrived, hint-
ing at the feast ahead.
Soon, though, the time for wool-
gathering was over, and it was time
to get down to business: conquering
a four-course meal. While prix-fixe
menus may make you think of small
portions, Holly Hill Inn does not buy
into that concept.
I chose the special for my appetiz-
er—a panzanella salad—and it could
have been a standalone meal. Kelsey's
summer squash tian, featuring layers
of zucchini and yellow squash with ri-
cotta salata, was on the smaller side
but equally delicious.
