The kitchen is always seasonal and dishes fresh since most of the produce comes from its own farm and seafood from the owner’s company.
Yet loving care and creativity abound in cooking that has its own Mid-Atlantic meets New England slant, resulting in creations like a lobster roll enhanced with bone marrow. This is the kind of place to indulge in a daily array of raw seafood, butter-poached king crab or one of their extraordinary shellfish towers. The menu goes on to offer refined all-American preparations of chicken, pork and vegetables. Desserts bear humble names but are deliciously elevated, like the “s’mores” made with graham cracker cookie crumbles, dark chocolate ice cream and caramel meringue.- MICHELIN guide inspectors