The farm-to-table restaurant has a micro green garden on site and offers savory meals in a riverfront setting with covered decks. Patrons might start with potato croquettes or grilled marinated shrimp then move on to an assortment of regional game or grilled salmon steak with creamy truffle sauce. The beloved duck confit flatbread with baby arugula, burrata and tart cherries is habit-forming.
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