The Best in Local Cuisine
Our culinary team creates regional recipes featuring estate–raised products and locally–sourced produce. Chefs take advantage of local ingredients, changing restaurant menus to highlight the best of what is in season. Estate pastures provide ample support for cattle and sheep operations, while fields and gardens produce squashes, fragrant berries, pumpkins, root vegetables, green beans, lettuces, tomatoes, herbs, flower garnishes and more. And when the supplies of estate products are low, the Field–to–Table Program extends to include local farmers and food co–operatives.
Estate admission is required.
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