"A three course seasonal new American tasting from chef Michael Rozzi is served at this historic house, where guests can choose from a traditional dining room or the cozy downstairs Tavern. The first course has dishes designed to highlight produce from local farm stands such as spring pea soup with summer truffles, Mecox Bay Dairy sigit cheese, and Berkshire bacon. Other courses include spicy fluke tartare and entrees like heritage pork rib shop with spring onion, local kale sprouts and rhubarb." - Beth Landman
