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 Martin Frannea is a graduate of the Culinary Institute of America and has 20 years experience in the industry. We offer a first class banquet facility able to accommodate parties up to 225 people.

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