"The stage has been dramatically set: an eighteenth-century
farmhouse converted into a restaurant, surrounded by lush organic herb and
vegetable gardens, tucked into the woods away from the coastal waters.
Chef-owners Mark Gaier and Clark Frasier firmly believe in sourcing only the
best local meat, working with sustainable fishmongers and reaping the bounty
of their restaurant's gardens to create some of the most inventive and
eclectic regional American cuisine around." ~ GAYOT
