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The Worthington Inn Restaurant Review: Executive chef Thomas Smith has created a diverse menu featuring local, natural and sustainable ingredients that includes innovative meat, seafood and pasta dishes. Start with the ale-steamed mussels with Italian sausage, grilled bread and tomato-ale cream. Among main courses, you can't go wrong with the wild mushroom risotto with roasted butternut squash, Lake Erie Creamery goat cheese and truffled micro cress. At meal's end, you need look no further than warm apple and bourbon crêpes with butterscotch cream and caramel sauce. The wine list is extensive, if pricey.