At this small B&B restaurant, in a 1920s bungalow-style building that was the dining room for a long-gone resort, the ambience is pleasantly yesteryear. In summer, it expands to include seating in the classic glass-enclosed wraparound porch. The changing menu embraces traditional New England fare without clinging to the past, and all the produce, meats, poultry, and fish are local and often organic. You'll find dishes like crispy duckling with a rhubarb and lime glaze and Frenchman Bay mussels in a Dijon herb cream reduction. There's also an Irish pub downstairs with a menu of oysters, pizza, and sandwiches. The inn has five homey guest rooms.