We are a full service restaurant, banquet facility, and all suite hotel. Our menu is innovative yet familiar, and affordable. A number of our menu items include locally grown organic ingredients. A vegetarian plate prepared entirely from local produce is available each night for dinner and changes
… often. The focus of our cuisine is on fresh meats and seafood, creative salads, and desserts made in house. Executive Chef Patrick McCandless is a graduate of Sullivan College - Culinary Arts and has over 10 years experience in the industry. We offer a first class banquet facility able to accommodate parties up to 225 people.Continued