It's all about fresh ingredients at this spot, with locally sourced vegetables, meats and seafood featured. Starters might include pickled vegetables, local cheeses, hearth-roasted king crab legs with herb butter or marinated beets served with ricotta, arugula and flax seed. With entrées like tagliatelle pasta with smoked mushrooms, mussels with crispy red rice and chorizo, chicken and grits or a grilled rib-eye with whipped potatoes, it will likely be hard to decide. For dessert I recommend the camomile creme brûlée served with sliced pear or the apple cobbler with marshmallow and butterscotch.
