Savory Grille

The menu at this gourmet country hideaway changes with the seasons, but there’s also a chance it will change every night. Moments before unlocking the doors for dinner, Chef Shawn might be making last-minute modifications to the evening’s offerings after a fruitful afternoon trip to local farms inspired a new twist to his eclectic and refined American fare.

What’s the vibe? The intimate dining room is rustic with an elegant edge, roaring to life with camaraderie during peak hours and fostering a dining experience meant to be savored.

What’s the food philosophy? Ingredients drive the menu. If Doyle gets his hands on some gourmet truffles, fresh figs, or just-caught Atlantic halibut at 3 p.m., he’ll brainstorm a delicious way to send them into the dining room by suppertime. He focuses on thoughtfully composed dishes that offer more than just flavor profiles—color, height, and texture are all on Doyle’s mind when he puts together a plate.

What’s there that I can’t get anywhere else? Perhaps it’s the constant variety and change that energizes the menu. Perhaps it’s Doyle’s inventive expressions of familiar ingredients: if something is usually roasted, he’ll try to pickle it, and if it’s usually pickled, he’ll give it a puree. Whatever that je ne sais quoi is, it’s definitely there—the average guest drives more than 20 miles to taste his cooking.

What are we drinking? Signature handcrafted mixed drinks like the smoky Burnt Martini, served with a dram of Laphroaig single malt whisky and garnished with housemade cocktail onions.