This funky and casual New American restaurant offers a perpetually changing menu that may include seared ahi tuna, braised short ribs, and kabocha squash soup. Once a month, the restaurant offers specialty theme dinners, e.g., “All Duck Night” or “Scottish Wild Game Dinner.” Open Wed to Sun for dinner only.
Chef Pratt earns base green creds from the Inn at which standout regional American cuisine (try the signature dish of seared breast of Long Island duck) is prepared using locally grown goods and energy-efficient appliances. Then he gets bonus points for opening Table Local Market, a gourmet market with a mission to support sustainable farming as an alternative to the big, bad, mass-produced industrial food system (take that, Kraft!) And if you spot Pratt in his Ford F-250 pickup, give him a green thumbs-up—the truck runs solely on used vegetable oil from his restaurant!