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There's a new chef at the helm -- with experience from all over the world -- and a dedicated passion to bring simple, uncomplicated cooking to the forefront.
Chef François Kwaku-Dongo is all about fresh ingredients: just plucked tomatoes or torn from the earth carrots.
In other words, seasonality is front and center on the plate (no pun intended) where, along with Chef Adam Truelove, his protégé from Eleven-14 Kitchen, he is slowly integrating new menu offerings and the flavor of what's growing now in New England.
Among the items recently added: Grilled Octopus with Maine chorizo vin, olives and fingerling potatoes, Pan-Seared Red Snapper with celery root, apple puree, buttermilk squash and pomegranate, Grilled Pork Chops with caramelized onions and chestnuts, and Garlic Chicken, with lemon thyme jus, baby veggies and red bliss potatoes.
The celebrated chef --- he's known for his work with famed Chef Wolfgang Puck and his tenure at Spago (among other venues) -- said he's also focused on using three ingredients per dish so diners can taste the freshness and really let the food speak for itself.
The Roger Sherman Inn is at 195 Oenoke Ridge, 203- 966-4541, www.rogershermaninn.com.
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