Cuisine:

• European
• Others
• Contemporary

On The Marsh Description:
Chef Jeffery Savage has fused European classicism with contemporary seasonal cuisine within this warm, elegant restaurant surrounded by green spaces and lush forest. The dining room is filled with art and antiques and the menu is filled with what comes right from nearby farms and gardens. While the wine list is not extensive, the choices cover old- and new-world rarities and familiar bottles alike. The menu changes weekly but favorites are a deconstructed beef Wellington with black truffle demi-glace and foie gras torchon or pan-roasted rope-cultured mussels from Bangs Island. Options may include a grilled and chilled asparagus with smoky prosciutto and toasted pine nuts or pan-seared sea scallops with Maine shrimp, risotto, baby greens and fresh black truffle with an intense 100-year-old sherry vinaigrette. Desserts are alluring as well. Seduction by Chocolate includes an eight-layer chocolate torte. For a special treat, reserve the owner's table for up to six or the table in the kitchen where all the action happens. Ask for the chef's tasting menu two weeks in advance.


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