The kitchen at the 4,000-acre Keyah Grande Resort uses local produce to create simple, yet flavorful French-inspired dishes. Menu offerings include everything from fresh lobster to steak with asparagus and purple potatoes. The chefs also skillfully prepare smaller plates, including oysters and Hudson Valley foie gras. A fully-stocked wine cellar houses an extensive collection of bottles from around the world, including Burgundies and Bordeaux. The restaurant’s opulent dining room mimics that of an English estate, with portraits on the walls, silver candelabras, and fine silver lending a decidedly romantic feel.
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