This is a small restaurant and part of the lodge we stayed at. All family owned and operated. The food and service was outstanding. The quality of preparation,seasoning, and plating makes obvious what we learned later, which is that the chefs were trained at the best.
I had a flank steak salad and Debra had scallops with bacon. We also had an incredible crostini and a soup that was corn based but to call it a corn chowder would be a disservice. With the continental breakfast comes pastries made be their own pastry chef.
We'll be back
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