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The Roycroft Inn Restaurant Review: The Roycroft campus, a self-contained mecca for artisans, craftspeople, and followers of the early Arts and Crafts Movement, has graced the quaint village of East Aurora since 1905, but only recently has The Roycroft Inn begun to feed body and soul. The interior of the meticulously restored inn reveals a collection of both original and reproduction furnishings intermingled with period fixtures, leaving guests with the feeling they’ve stepped back in time. The menu features traditional fare alongside its seasonal signature menu. St. Andres Brie with slivered almonds, honey, toasted crostini, cranberry coulis and table grapes is a standout starter, or if you prefer a meatier option, braised lamb strudel will please. It is baked in phyllo with roasted red pepper and spinach then drizzled with port wine sauce. Entrée offerings include salmon wrapped with smoked bacon and apples, pan-seared with maple and black-pepper glaze and served with gingered carrots, parsnips and a sweet potato risotto. Beef tenderloin is grilled with a roasted garlic and pepper rub then topped with dried porcini demi-glace. Desserts are decidedly decadent. Among them is a rich, flourless chocolate truffle cake served with chocolate ganache and freshly whipped cream. The Inn has an innovative practice that should be commended: petite portion offerings, which carry similarly petite prices. The wine list is limited, but fairly priced.