With 300 feet of direct water frontage on the Old Mission Peninsula, this restaurant emulates a cozy cottage with an upscale vibe. Sunday brunch and daily lunch feature indulgent dishes like lobster mac 'n' cheese and crème-brûlée-soaked brioche French toast. Entrée selections include Great Lakes whitefish and Kobe fillet, plus innovative meatless dishes like sesame-seared tofu in ginger-beet vinaigrette. Much of the food is grown on the chef-owner's 10-acre farm on the peninsula, but it's more than a farm-to-table restaurant. An oyster bar was recently introduced, and an impressive wine list spans the globe (including Michigan), with many by-the-glass options. Splurge on two prix-fixe dinner-menu choices: a seven-course tasting menu, or Kobe fillets with Maine lobster.