A group of six dined on a recent cold and windy Friday evening. Based on our experience, Chef Andrew Zimmerman's reputation is well deserved. The foie gras royale with sour cherry gelee' and hazelnuts complements a robust red; an intriguing combination of lavors that works. For an entree I had the duck breast; perfectly prepared. The table ordered mac and three cheeses and duck fat fried potatoes as sides - WOW! Wine list is extensive, varied and matched with the food offerings. Do Not skip dessert. The Malted milk mousse on peanut butter crunch with pretzel bark literally melts in your mouth. Chef Zimmerman varies the menu to maximize use of locally produced ingredients. I will be back!
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