Located in a restored historic carriage house, the dining room area feels very English-country in its décor and features an open-show kitchen and wood-burning oven. The menu exhibits influences of American country, Irish and the British Isles cooking. The beetroot salad or carrot and fennel soup are great starters, with the short ribs and Yorkshire pudding a solid entrée choice. You must save room for the butterscotch pudding served with toasted streusel. Closed for dinner on Sunday.