AAA Inspector Rating Details (scale 1-5)
AAA Inspector Notes
It's all about fresh ingredients here; the chef grows the fruit and vegetables used in many of the dishes. The same attention to freshness is applied to seafood and meat. Starters might include pear and Gorgonzola flatbread, Penn Cove mussels with steamed leeks and churned butter, or a beet salad served with blood orange and grapefruit segments. With entrées like seasonal ravioli, pan-seared rainbow trout, crispy duck breast or tender filet mignon, it will likely be hard to decide. For dessert I recommend the flan with sage syrup, profiteroles with honey-rosemary ice cream or the seasonal cobbler.