Italian and Persian flavors infuse pecan-crusted lamb, gourmet pizzas, and salmon with caramelized onions and almonds in wine sauce

Oak-fueled flames seal in juices and add a distinct, smoky flavor to succulent ribs, chopped beef, and chicken

Chefs flambé trout in brandy tableside as Delaware Valley's pastures, peppered with horses, deer & trout ponds, surround diners

Mediterranean tajine stews, Indian curries, and biryani dishes are made using traditional techniques

Expansive menu of omelets, pancakes, and breakfast food matched with classic American entrees, Italian dishes, and seafood

Farm-fresh greens and local sea scallops preface housemade pastas, Prince Edward Island mussels, and berkshire pork chops

Italian chefs re-create traditional family dishes, including a spaghetti sauce that's been passed down since 1936

Hearty fare such as grilled steaks, ribs, chicken, and fish paired with brews and other sips at dinner, lunch, or during off-site events

Spicy red, yellow, and green thai curries and grilled lobster tail with sweet shredded mango

Dry-aged Prime beef patties made from free-range, antibiotic-free cattle nestle atop buttery brioche buns delivered fresh daily