Seasonal, regional cuisine poshly presented at this New England mainstay in the woods.. The Scene Diners get dressed up to step out and enjoy fresh, local cuisine at this institution nestled at the back of the stately Avon Old Farms Hotel. Candlelit tables and soft music set an elegant, romantic mood and a large, curved bay window affords delightful views of the hotel's 20 acres of gardens and walkways.
The Food The ricotta and sun-dried tomato-filled pastry appetizer is crumbly and light, and creamy aioli accents crisp, chunky crab cakes that are more chunky, sweet crab than cake. The hefty chef's cut rib eye steak is served with thick-sliced sauteed onions, an ample spank of smoked tomato demi-glace and chipotle mashed potatoes. A bed of fluffy jasmine rice complements dense, center-cut tuna swimming in a nest of toasted sesame and ginger. Generous portions all around don't dissuade diners from scraping up the last bits of berry-laden crème brulee and opulent Napoleon for dessert.