Chef Jacob Burton and his staff really do provide an incredible dining experience. The table service is terrific, and I strongly recommend asking the server to provide wine by the glass to accompany each course. I couldn't have anticipated such perfect pairings to what really is expertly prepared food.
If you're a fan of Charcuterie, please take advantage of the house made offerings. The thought of headcheese has always been very unappealing to be, until Chef Jacob sent over small crostini w/ headcheese and pickled red onion. Then Roger, Sommelier, asked me to wait while he poured a small glass of sparkling wine to accompany it. Now all of a sudden I'm a fan of headcheese...at least at Stella I am.
Favorite dish to date is Sous Vide Ribeye w/ Cab Demi, Wilted Mustard Greens, & Celery Root Mash. And the Chablis Poached Salmon Riliette... you kidding me?
They update their menu often to match what's seasonally available, and it's always on their website to view. Expect dinner to be somewhat pricey. It's deceiving because it's an intimate dining room, and there's such a personal touch to everything. It's not excessive by any means (like $25-30 entrees) considering the experience you get. In fact, I think it's the kind of fine dining experience you always expect, but never actually get, when you go a "fine dining" or famous restaurant. It's worth the price of admission at Stella to relax and KNOW that you're going to have an incomparable dinner.
TIP: Make reservations.
Bigger TIP: Stay at the hotel (Cedar House), and really enjoy the wine at dinner.
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