Brandon Hall Plantation

The St. Francisville Inn & Restaurant effortlessly blends old and new. Set within a building that dates to the late 1800s, the interiors were given a plus refresh complete with carpet-lined wood floors, white tablecloth-set tables and walls hung with wallpaper and art. Each of the three dining areas bears a distinctive design. Seafood is a signature, from nicely seared crabcake served with Creole sauce to grilled redfish crowned with jumbo lump crab and citrus beurre blanc over sauteed spinach. Warm bread pudding with blueberry compote over a white chocolate and bourbon sauce is a traditional