Cobb's Mill Inn Restaurant

History of Cobbs Mill Inn:
In addition to being one of the most charming eating places in New England, Cobb's Mill Inn is one of the oldest structures in the country, with its history preceding the Revolutionary War of 1776. According to local historians, the south end of the building was constructed about 200 years ago, or between 1750 and 1775. These same historians point to legends of the British Redcoats, after their landing of 1000 strong at Compo Beach, 10 miles south in Westport, passing by the Inn in pursuit of cobbsmillout.jpg (34631 bytes) the retreating forces of the Colonies which fled toward Danbury. Although a great deal of the Inn's colorful history remains shrouded with the passage of time, it is known that the Inn was operated as a grist and lumber mill in the 1800's being known as the Davis Mill, and then owned by Timothy Carver. Rye and buckwheat , grown in Weston Fields, were grown at the mill. Similarly, Westonites seeking to build homes here had only to clear their land and cart their logs to the mill, where they were cut into lumber. Many of the fine homes today are built with lumber cut at the old mill. During this period there stood in these parts large quantities of chestnut trees, which kept the mill busy. However, this portion of the mill's activities ceased in the early 1900's, because of a severe blight to chestnut trees. In 1913, the mill, no longer in operation, was purchased by Frank Cobb and his wife, Margaret Ayer Cobb. Mr. Cobb, editor-in-chief of the old "New York World" from 1907 to his death in 1923, mad the purchase for the rights to the mill pond for swimming and skating. Mrs. Cobb sold the Inn in 1927 for its first modern commercial enterprise as an antique shop and tea room. In the early 1930's alterations added the terrace under the falls and the northern wing. The site of the "Country Store" was the one time local Weston Post Office. The Inn, steeped in colonial rustic atmosphere, was operated from 1952 to 1986 as an old fashioned New England Inn by Julie P. Jones. In December, 1986, four Norwalkers, Dominic, Frank, and Peter Cocchia, and Robert Testa purchased Cobb's Mill Inn. Quality of Food and Service, Setting and Reputation- these are the essentials which year in and year out separate Cobb's Mill Inn from other full service restaurants or banquet facilities. "The Mill" is spectacularly situated beside a two hundred year old man-made Waterfall. In Colonial times this wood frame post and beam construction, known as Davis' Mill, housed a vibrant lumber and grist mill. Enjoying over Eighty Years of uninterrupted food service, Cobb's Mill Inn has a venerable history of hosting Lunch, Dinner, Sunday Brunch, Corporate and Catered Affairs. Recently a number of Fiftieth Anniversary Dinners have been celebrated here celebrating Weddings hosted at the Mill during the Second World War. The current proprietors - Dominic, Frank, and Peter Cocchia and Robert Testa - are only the fourth owners of this two hundred year old Landmark. Cobb's Mill Inn is a perennial winner of the prestigious Wine Spectator Award of Excellence and Cobb's Mill Inn is currently Connecticut Magazine's Best Continental Restaurant - Statewide, and Most Romantic - Fairfield County. Possessing nine different Dining Rooms which can accommodate from 23 - 200 guests, Cobb's Mill Inn's Award Winning Kitchen and Staff keenly looks forward to hosting your upcoming event.

General Information	Yes	No	General Information	Yes	No
Bar	x		Dietary Accommodations	x
Take Out		x	Brunch	x
Delivery		x	Lunch	x
Gift Certificates	x		Daily Specials	x
Romantic - Awarded Most Romantic	x		Beer List	x
Historic Area	x		Wines by the Glass	x
Waterfront	x		Extensive Award Winning Wine List	x
Atmosphere - cozy, warm	x		Fax Menus to Offices		x
Outside Dining		x	Catering	x
Non-Smoking	x		Banquet Facilities	x
Smoking		x	Private Dining Areas	x
Cigar Friendly		x	Special Orders	x
Entertainment		x	Handicap Access		x
Pre- recorded Music	x		Reservations	x
Dancing		x	Plentiful Parking	x

LUNCH MENU
APPETIZER
SOUP OF THE DAY 5.
BAKED ONION SOUP AU GRATIN 6.
	ESGAROTS BOURGUIGNONNE IN THEIR SHELL 6.50
	A SEAFOOD PLATEAU OF DAILY SHELLFISH OFFERINGS MARKET
PETITE FIELD GREENS WITH A BALSAMIC VINAIGRETTE 5.
ENTREES
GRILLED AMISH CHICKEN CAESAR SALAD 11. PECORINO ROMANO & GARLIC CROUTONS
TURKEY CLUB WRAP 8. SMOKED TURKEY BREAST, BACON, ROMAINE, TOMATO & MAYONNAISE
GRILLED SHRIMP & MIXED FIELD GREENS SALAD 13. BLISTERED RED PEPPER, OLIVES & GOAT CHEESE WITH A BALSAMIC VINAIGRETTE
COBB'S CHARGRILLED CHEDDAR BURGER 10. TOMATO, LETTUCE & ONION ON FOCCACIA BUN
LOW COUNTRY CRAB CAKES 12. SUMMER ROOT VEGETABLES, GINGER, CARROT VINAIGRETTE
TOSSED GARGANELLI PASTA 9. ROAST GARLIC, GRAPE TOMATOES, LEEKS & PARMESAN CHEESE
PORTOBELLO MUSHROOM 'BURGER' 8. EGGPLANT, RED BELL PEPPER, TOMATO & GOAT CHEESE ON A FOCCACIA BUN
CRACKLING CALAMARI SALAD 12. ASIAN INFLUENCED VINAIGRETTE, GATHERED GREENS
CHILEAN SEA BASS, SIMPLY ROASTED 16. PETITE HERBS & SUMMER, VEGETABLES, SHITAKE GLACE
MARINATED GRILLED CHICKEN BREAST 8. ROMAINE, RIPE TOMATO & HERBED VINAIGRETTE, FOCCACIA BUN

DINNER MENU

APPETIZER

BAKED ONION SOUP 7.
GRUYERE & BLACK TRUFFLE CHEESE, HERBED CROUTON

CLASSIC CAESAR SALAD 8.
PECORINO ROMANO, GARLIC CHAPONS

LOW COUNTRY CRAB CAKES 12.
SUMMER ROOT VEGETABLES, GINGER CARROT VINAIGRETTE

MIXED FIELD GREENS & BABY LETTUCES 10.
BLISTERED RED PEPPERS, OLIVES & MAYTAG BLUE CHEESE

ESCARGOTS BOURGUIGNON 9.
IN THEIR SHELL

HUDSON VALLEY FOIE GRAS MARKET
DAILY PREPARATION

CRACKLING CALAMARI SALAD 12.
ASIAN INFLUENCED VINAIGRETTE, GATHERED GREENS

ROAST PORTOBELLO MUSHROOM 9.
EGGPLANT, RED BELL PEPPER, TOMATO AND GOAT CHEESE

SEAFOOD PLATEAU MARKET
DAILY OFFERINGS

MAIN COURSE

CHILEAN SEA BASS, SIMPLY ROASTED 25.
PETITE HERBS, SHIITAKE GLACE, SUMMER TRUFFLE VINAIGRETTE

WILD, IRISH ATLANTIC SALMON 25.
FENNEL CONFIT, PINOT NOIR REDUCTION

SHRIMP WITH GARGANELLI PASTA 26.
GARLIC, GRAPE TOMATOES, LEEKS & PERNOD

BRICK ROASTED AMISH CHICKEN 21.
ROAST GARLIC HERB JUS WITH MELTED GREEN LEEKS

CANARD ROTI A L'ORANGE 22.
Crispy Roast Long Island Duckling, Vanilla Orange Sauce

GRILLED 'COLORADO' LAMB RACK CHOPS 29.
DOUBLE CHOPS WITH LAMB JUS, WILD CRESS & CHARRED TOMATO

STEAK FRITES 29.
CHARGRILLED "21 DAY" DRY AGED SIRLOIN
SAUCE AU POIVRE VERT OR ROQUEFORT BUTTER

House Cut Veal Chop 27.
Herb Crusted, Sage Brandy jus, Grey Morel Mushrooms

Using the Connecticut Turnpike From West Norwalk
Darien, Stamford, Greenwich, Westchester and New York: Make a Left at the top of the Exit 16 ramp. This is East Ave. By remaining on East Ave. as it crosses the Post Rd., you will notice that it becomes Rt. 53. North. Continue along Rt. 53 North, bearing left at Fork (Mobil Gas Station). Remain on Rt. 53 North until you see Cobb's Mill Rd. on your Left. The Inn is located one half mile down Cobb's Mill Rd. Parking is on your Left. The Inn is across the street.

From East Norwalk
Westport, Fairfield, Bridgeport, Stratford and New Haven: Make a Right at the top of the Exit 16 ramp. This is East Ave. By remaining on East Ave. as it crosses the Post Rd., you will notice that it becomes Rt. 53. North. Continue along Rt. 53 North, bearing left at Fork (Mobil Gas Station). Remain on Rt. 53 North until you see Cobb's Mill Rd. on your Left. The Inn is located one half mile down Cobb's Mill Rd. Parking is on your Left. The Inn is across the street.

Using the Merritt Parkway - Rt. 15 From West of Weston
Westport, Norwalk, New Canaan, Darien, Stamford, Greenwich and Westchester: Make a Right at bottom of the Exit 42 ramp. This is Weston Road., Rt. 57 North. Remain on this Road, passing the Weston Center (on your Left) for three and a half miles. Just past our sign, on the Left, make a Left at the Blinking Yellow Light. Cross over the Bridge and make a Left. This is Old Mill Road. Parking is to the Right. The Inn is across the Street.

From East of Weston
Fairfield, Bridgeport, Trumbull, Stratford and New Haven: Make a Left at the bottom of the Exit 42 ramp. This is Weston Road., Rt. 57 North. Remain on this Road, passing the Weston Center (on your Left) for three and a half miles. Just past our sign, on the Left, make a Left at the Blinking Yellow Light. Cross over the Bridge and make a Left. This is Old Mill Road. Parking is to the Right. The Inn is across the Street.

Using Route 7 - from Danbury From North of Georgetown
Branchville, Ridgefield and Danbury: Proceed South down Rt. 7 until you see Routes 107 and 57 in Georgetown. Make a Left. Follow the signs for Rt. 57 South, make a Right. Cobb's Mill Inn is four miles down this Road. Make a Right turn onto Old Mill Rd. As zoning laws do not permit a restaurant sign here, note that Old Mill Rd. is the first Right after Calvin Rd., and that Old Mill Rd. is at the bottom of the very steep and winding Rt. 57 South. If you've reached the Intersection of Routes 57 and 53, turn around and make a Left over the Bridge to Old Mill Rd.

Using Route 7 - from Norwalk and Wilton From South of Route 33 in Wilton
Wilton and Norwalk: Heading North on Rt. 7, make a Right onto Rt. 106. Follow Rt. 106 to Rt. 53 North. Make a Left onto Rt. 53 North. Cobb's Mill Rd. will be on your Left. The Inn is located one half mile down Cobb's Mill Rd. Parking is on your Left. The Inn is across the Street.