It's a prime spot for the paranormal.

There's a mix of history and hauntings at an upscale bed and breakfast just a few miles from the Gettysburg battlefield. The battle of Gettysburg was called the "beginning of the end" of the civil war.

During the battle, the Cashtown Inn was headquarters for the confederate army.

These days it's a prime spot for the paranormal.

"We've walked through cold spots. We've had servers get tugged back, and countless reports from guests,"Owner and Innkeeper, Jack Paladino said.

The Cashtown's ghostly reputation is just a side dish for Chef Rob Yurick.The main attraction is the Honey balsamic wild king salmon.

		WATCH THE VIDEO
	Cashtown Inn News 8's Crestina Chavez shows us, customers keep coming back for the food and the spirits.

As for the inn's otherworldly guests, Yurick said they seem to have a sense of humor.

"I always lose my cup of coffee in the morning. I can't find where I put it down. That could be something else," Yurick said.

For more than two centuries, the inn has been a place for lodging, dining and spirits.

During the civil war, the Cashtown Inn served as a temporary surgery site and therefore is a place many young men died.

The innkeepers said their pet dog and parrot will at times both follow things not seen by the human eye.

Visitors also said they occasionally smell cigar smoke inside the non-smoking facility.

	HONEY BALSAMIC WILD KING SALMON
Ingredients: Fish: 2 pieces Alaskan King Salmon (approx. 7 ounces each) Rice: 3/4 cup basmati rice 1/4 cup diced sundried tomatoes 1 1/2 cup vegetable stock 1/4 tsp kosher salt 1/8 tsp black pepper 1 ounce vegetable oil Balsamic glaze: 1 cup balsamic vinegar 1/4 cup honey 1/ 8 tsp cracked black pepper Corn Relish: 1 cobb corn (any variety, roasted) 1/4 cup roasted red bell peppers, diced 1/2 tsp dill 1/4 tsp kosher salt 1/8 tsp black pepper 1 ounce vegetable oil Directions: In saucepan, add oil, vegetable stock and rice. Cook until the water boils, then turn down to a simmer and cover with a tight-fitting lid. The rice will cook down until all the water is gone. Do not stir. After 30 to 45 minutes, check on the rice. Mix in the sundried tomatoes and let stand for several minutes, then fluff with a fork. In another saucepan, simmer balsamic vinegar for several minutes. Remove from heat and add honey and black pepper. For the relish, combine all ingredients in a medium saucepan and mix well. Cook, stirring occasionally until mixture comes to a boil and thickens slightly. Let cool. On a plate, lay the rice first and then place the salmon on top. Pour the balsamic glaze over the salmon and add relish on top.