Weaversville Inn

In the Dining Room

For a taste of finely finessed American cuisine, dig into a Weaversville Delmonico Steak grilled with smoked sea salt and roasted garlic peppercorn butter, or relish regional dishes like Yankee Pot Roast, Maryland Style Crab Cakes and Tuscan-inspired Herb Brushed Tuna Steak, all designed to cater to comfort. Luncheons at Jessica’s Tea Room tastefully capture Victorian elegance, and special event dinner shows deliver diverse theatrical excitement.

At the Bar

In the grandeur of the tavern’s hand-carved oak back bar, listen to the whispers of the historic inn’s vibrantly storied past – and perhaps even hear the rustlings of spirits thought to linger on the premises.

With the Chef

Ask Chef/owner Mark Prostko what keeps him motivated in the kitchen and his instant response is, “I love to eat! I get inspired by walking through a grocery store, picking up ingredients and thinking, how can I put a spin on this or repurpose it in a dish?” This Johnson & Wales-trained chef has a penchant for local produce – in fact, herbs and wild raspberries come from his home garden – and also for putting twists on familiar local fare, from Pretzel Crusted Pork with Mixed Berry Sauce to Philly Cheesesteak Pierogies. At the bar, his black strap rum-laced Shoo-Fly Pie Martini pays playful tribute to Pennsylvania Dutch cuisine.