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"Ruschmeyers hotel has a new restaurant inspired by the Greek isles. Grilled octopus with tarragon pesto; heirloom cauliflower salad with za’atar and macadamia nuts; and fluke tartare with sea urchin, preserved lemon, pea shoots and radish are among the starters, while lamb lollipops with spiced yogurt, pomegranate and molasses; and striped bass poached in vine leaves are on the entree list. There is an outdoor lounge area where you can graze on small plates and sip summery cocktails." - Beth Landman
