Chef Andrew Cooper prepared an amazing dinner for 12 of us that began with a light parsnip bisque, followed by a fresh green salad. The main meal was delivered to the table on two five-foot planks and included duck ravioli, chicken, lamb, potatoe purée, seared tuna, and cooked greens. Dessert was two flavorful custard s, one champagne and orange, the other banana.
Andrew uses as many locally sourced items as he can and is tremendously supportive of the local agricultural community. He's a firm advocate of farm to table and organic practices.
Did I mention the meal was awesome!
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