hether your tastes run to fine seafood or prime aged beef, we have what you are looking for. Our head chef, John Wright procures only the finest products available from Australian cold water lobster tails and Alaskan king crab to Long Island duckling, Black Angus tenderloins, New Zealand lamb racks loins and tender milk fed veal. Our extensive wine list insures a selection to compliment any menu entree.

he Inn kitchens have an on-premise herb garden that adds pesticide-free daily fresh flavor to our dishes. Each day you will find a new variety of Chef's specials as well as all of the items on our regular menu.

f you have previously enjoyed a particular special at the Inn, please ask about it when you are making reservations. With advance notice John will do his best to accommodate your request.