Chef David Daniels brings his extensive New England-honed skills to Topper’s. This Mobil Four-Star award-winning hotel is renowned for its fusion of European influences and American Country Inn appeal, and Topper’s is a perfect realization of this melding. While the dining room and accompanying Bayview Terrace are refined in presentation and casual in attire, the menu presents dishes that deliver sophisticated tastes with simple ingredients. A seasonal Prix Fixe menu is offered on Sunday through Tuesday nights, with such locally inspired treats as lobster and chestnut soup, roasted sirloin of venison and house made ice creams. Dinner signatures are no less impressive with such favorites as roasted frog legs, maple-glazed foie gras, potato-crusted Maine scallops and roasted New York duckling. All meals can be paired with a selection from the award-winning wine selection of over nine hundred bottles, managed by the Cellar Master. Topper’s may be far away from such metropolitan areas as Boston and New York, but its menu is just as refined as if it were on Park Avenue or Beacon Street.

Topper's Information:

• American menu. Lunch, dinner, Sun brunch. Closed late Oct-early May. Bar. Business casual attire. Reservations recommended. Outdoor seating.