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The Inn at Meander Plantation offers a four-star, five-course culinary ride that moves at a measured pace
The entree course is the only one in which the diner is offered a choice, although the kitchen will make accommodations for dietary restrictions. My entree was a pan-fried, boneless, plump and flaky trout with a crab cream sauce flecked with tiny bits of tomato. The rich sauce did not overtake the delicate flavor of the fish.
Flanking the fish was a near-silky risotto with sweet, tender-crisp sugar snap peas.
He: The lamb entree was five thick, medium-rare slices of loin so tender that it scarcely required the application of a knife. A dark and smooth sauce of melded ancho chile and orange added interest. The dish was completed by mashed sweet potatoes that were rich with sour cream, along with gently sauteed green beans with shallots.
The road not taken that night was pork tenderloin with bourbon-pear chutney and toasted almonds, with braised savoy cabbage and wild-mushroom flan.
She: The finale was a rich, but not overly sweet, flourless chocolate-peppermint cake with vanilla creme anglaise. Bright shards of crumbled pink peppermint atop added eye appeal.
He: The entire three-hour experience was so relaxing that had we not been taking mental notes for this review, my inclination would have been to close my eyes and allow myself to slide into a pleasurable culinary coma.
She: The Inn at Meander Plantation prides itself on its extensive list of Virginia wines. Along with the fixed-price dinner, patrons may opt for wines by the glass ($8) or the bottle. The prices on the latter top out at a lone bottle of 1998 Barboursville Cabernet Sauvignon Reserve ($115) in the cellar, but many selections are in the range of $20 to $40.
Diners may also go for a medley of four wines ($25) selected for that evening's dining choices. I went by-the-glass for the suggested salad pairing, a 2002 Vidal Blanc, and for the trout accompaniment, a crisp 2005 Linden Sauvignon Blanc. Both were well-selected for their mates.
He: Last thoughts: The leisurely atmosphere is the result of a crackerjack staff and a well-trained, well-timed, talented kitchen.
She: We don't hand out star ratings, but after dinner I remarked with content that I had just been happily four-starred.
Nancy Dearing Rossbacher and Stephen W. Sylvia publish a Civil War magazine together. She likes to cook. He likes to eat. To reach Rossbacher and Sylvia, e-mail them at
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