This restaurant specialized is locally sourced food. I ate vegetarian and had enough to choose from on the menu. The season allowed me to choose ramps on toast as an appetizer - they were expertly done. I also had ramp and potato soup which was likewise excellent. They know how to make a salad interesting with local ingredients like wild garlic tops. I actually sent the wood-oven baked mac and cheese back as tasteless but they took it off my bill without even being asked. The kefir-lime custard and rhubarb creme dessert with cornmeal cookie was excellent. I watched as other diners ordered cuts of beef and pork and scallops and they looked expertly done. I can't wait to come here with a carnivore. Sorry, I did not drink wine, either.
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