Executive Chef Clinton Dew runs a contemporary American menu with the kind of course-side views you'd expect from the setting, an outdoor firepit and patio for anyone who wants the view without the dining room, and weekend brunch that starts at 8AM — three hours ahead of the weekday lunch service.
Reservations run in 90-minute windows and cap out at ten guests, and takeout is available for anyone who'd rather not sit down at all.
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