This is one of the Cape's best cozy country restaurants, with a consistently good kitchen where creative American food, much of it locally sourced and organic, is prepared with elaborate sauces and herb combinations. The sauteed dayboat scallops, for example, are served with butternut squash risotto, pumpkin seeds, and a ginger syrup. The exquisitely roasted rack of lamb Persillade is local favorite; in fall, look for game dishes like venison and quail. Try to reserve
a table in the more intimate Garden Room. The expansive wine list is excellent.