Excerpt: “The refreshingly modest eatery occupies the former train station for the “clamshell railroad”. Look for substantial portions of inspired bistro fare. Chef Michael Lalewicz can get creative, witness his duck Prosciutto salad, venison wrapped in wild boar bacon or mammoth morel stuffed with salmon mouse and bathed in a pool of sherry. Desserts such as hazelnut tart sprinkled with raisins and spiked with rum are consistently luscious. Season repasts might include a summer Hawaiian Luau or a fall Lewis and Clark Wild Game Dinner”.
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