Chef Albert Jeyte combines contemporary trends with traditional cooking styles from the Mainland, France, and his native Hamburg, Germany. Entrées include venison, duck à lorange with an apricot-mustard glaze, and authentic hasenpfeffer (braised rabbit) served with Jeyte's signature sauerbraten. The coconut-crusted brie appetizer is huge, melty, and absolutely delicious. Built in 1937 as a YMCA camp, the restaurant still has the original "Friendship Fireplace" made from stones from around the world. The roaring fire, koa-wood tables, and warm lighting make the sunny main building feel like a lodge.
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