Our second visit,early Friday night. Culinary students did an outstanding job of serving guests and master chef Dan Gendron produced a stellar meal. He offered 3 choices for the a la carte meal including lamb 3 ways, a tilapia/fennel/meyer lemon wrapped in parchment and a steak uniquely done. We had the first 2 and they were declared "outstanding". These followed first courses of a lobster/corn bisque and a clam dish made with bacon/rhubarb "jam". Desserts were to die for, pot a feu, house-made sorbets and an almond cake with rhubarb compote.
The room is cozy and the music is subtle and sublime. He has 2 tables outside that are torch lit.
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