This multi-hour, multi-course event is the signature dining experience, showcasing fresh, local ingredients prepared with passion and artistry.

"The Fireworks Feast was an incredible and absolutely unforgettable experience. The welcoming team, including the bar hands were amazing upon arrival and we loved our quaint, well appointed room. The farm chat with Kevin then Michael was informative and fun and gave us context on why this is a total passion place."

Mary Sheridan

A pre-dinner reception featuring a variety of fresh and prepared oysters, along with other small bites, often shucked by Chef Michael Smith himself.

"My favorite part was the oyster hour, with 5 serving stations, raw oysters (3 varieties), grilled oysters, roasted duck hearts, smoked salmon, grilled bluefin tuna and Taco's! Patrick and I became fast friends at the oyster bar. He shucked, I ate!"

kenny l

Part of the Oyster Hour, these oysters are prepared over fire, offering a different flavor profile than their raw counterparts.

"Even with a fire ban, all smoking stations were serving up delectable bites from otoro with sea asparagus to bone marrow marinated duck heart with parsnip crumble. The oysters shucked by Chef Michael himself were briny and possibly the best ones we tasted while visiting the East Coast."

luahh

A highlight of the Oyster Hour, this smoked salmon is praised for its quality and flavor, reflecting the Inn's commitment to local ingredients.

"From the Farmer’s Classroom (a passionate and informative look into the life cycles of farmed plants and animals), through Oyster Hour (three kinds of oysters, amazing smoked salmon) to the final, actual Feast, which showcases the chef’s farm-to-table model."

Marius Tulcan