At this elegant hotel restaurant, the menu shifts with the seasons and is always filled with new twists on traditional Southern dishes and international fare. Truly farm to fork, the restaurant uses produce from its own sustainable farm, which is less than a mile away. Previous offerings have included Scottish salmon, which was served with a blue-crab custard, a pancetta-fennel relish, buttered mussels, and pickled walnuts. Don't forget dessert, which is artfully constructed
by the place's own pastry chef.