THE GENERAL STANTON INN,

The General Stanton has been feeding guests since the 18th century. The building dates to 1667, and the interior is as genteel as that of three centuries ago. Chef Bill Winegar has maintained the traditional fish and chop offerings associated with a colonial ambiance. The grilled pork chops ($15.95) were succulent, in a light demi-glaze accented with mustard and garlic, as was the lamb ($16.95), served in a sauce herbed with rosemary and chervil. The lemon torte stands out among the homemade desserts " the split puff pastry holds slices of strawberries, a dollop of whipped cream and plenty of custardy lemon sauce. Delicious.