Artistic cuisine, craft cocktails and pleasant décor will appeal to the discerning foodie. The chef changes his menu to ensure the best ingredients are available. Guests may opt for the classic escargot, wild Maine mussels and duck liver pâté as delightful starters. The entrées include rack of lamb, pheasant, salmon and filet of beef. Be sure to save room for a house-made dessert such as chocolate mousse or apple tart. Lunch is typically served June through October.