A converted 1923 Craftsman-style bungalow (low wood-beamed ceiling; two fireplaces) is the backdrop for chef Todd Humphries's three-course tasting menu of roasted spaghetti-squash soup, Liberty Farms duck-leg confit, and chocolate panna cotta.
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From Travel + Leisure , JAN 2009
In these tumultuous times, we return to the essential pleasures of travel, rediscovering classic destinations and old-fashioned manners, seeking out comfort and serenity and quiet. What's old is new again this year...MORE>>
Last updated January 2009




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