On Thursday afternoons, a cart is set up by the croquet green offering glasses of rosé to guests about to try their mallet/wicket skills, a very civilized way to begin a long weekend at Mayflower Inn & Spa, Auberge Resorts Collection, the bucolic resort in Washington, Connecticut two hours northwest of New York. Back at the main house, there’s another offering this day of the week to start off the weekend. New Inspiring Chef Cortney Burns, a veteran of restaurants such as San Francisco’s esteemed Quince and Bar Tartine, just introduced the Garden Delights menu, a unique tasting menu spotlighting the products of the 58 acre resort’s garden
→ Continue reading at Forbes