Chef Nathan Baldwin has earned raves for his creative renderings of regional American fare, creating a mix of small and large plates, ideal if you want to nosh on a few different dishes at one seating. Among small plates, the Asian duck consommé with Napa cabbage-and-duck dumplings earns kudos, as does seared foie gras with huckleberry jam and a balsamic reduction. As an entrée, try grilled bluefish with haricots verts, salsify, lemon oil, and a smoked paprika reduction. Desserts here are incredible -- finish off with warm chocolate-spiced soufflé cake with honey-chantilly cream.
Posted by Jaya from Bedford, NH on 2/17/08
Restaurant closed. No longer in business.
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