Chef Joseph Dougherty and his talented staff create dishes from scratch that are inventive and playful with great twists on the traditional. Chef and staff take regular field trips to get hands on with our purveyors and farmers, whether it’s off to the elk ranch, the goat dairy, mushroom picking or to brave the honey bees at the apiary. The menu has a little something for all tastes, from dishes featuring wild boar and lobster, to a happy hour grilled cheese recognized as being one of the best in the country by Food & Wine Magazine.
Chef Dougherty is a Culinary Institute of America graduate and hails from Philadelphia where he was Executive Chef at Bistro M after working four years under Executive Chefs Tom Hannum and Pat Diamico at the Hotel DuPont.
Dinner Menu Nightly 5pm – 10pm
Brunch Menu Saturday & Sunday 10am – 3pm
Saturday & Sunday 3pm-6pm and Weekdays 4pm-6pm Nightly 10pm – 2am