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Drawing from another selection of local "talent", we are bringing produce, specialty goods, meats and other local faire into our kitchen; the cast is extraordinary. As a result, our food, prepared by the talent and imagination of Burke (Executive Chef) and Noah (Baker/Pastry Chef) Weston, trained at the New England Culinary Institute, brings a completely new culinary experience to Our small menu allows us to take full advantage of the offerings of local suppliers, whether we find them at farmer's markets, through regional co-ops or by visiting the farms themselves. As the season progresses, some foods come into and go out of season. Changing our menu every two weeks lets us take advantage of the shifting growing season, allowing us to bring the freshest goods to our table and to keep the dining experience new and exciting for those looking to repeatedly experience all that Lakewood has to offer. |