Cathedral-height ceilings with large windows provide amazing views of this resort's grounds and Long Island Sound. An Old World charm exudes with linen-covered tables, floral-print carpeting and beautiful fabric-padded chairs. Servers are young and friendly. The experienced chef creates popular dishes such as savory forest mushroom risotto with black pepper leek ragout and goat cheese foam. Highlights include homemade stuffed ravioli with three cheeses, rock shrimp, tomato nage, spring onions with shaved Grana Padano cheese, Hawaiian big eye ahi tuna with lobster miso broth, yuca fritters and baby bok choy with shiitake mushrooms. A Sunday buffet brunch is offered.