Manakin-Towne herbs and lettuces, Broken Arrow ranch wild game, Summerfield farms lamb and veal and Rudy’s Exotic mushrooms are just a few of the products with which Chef Dan crafts his eclectic-American Lunch and Dinner menus.Chef Dan says: “I’m passionate about what I do and that extends into the products I use. It’s good to know your eating unadulterated food and supporting farmers and growers that are directly connected with our local heritage.”

Executive Chef Dan Sherman’s menus originate from the finest ingredients available. A network of purveyors provide the impeccably fresh ingredients that inspire his passion to create flavorful masterpieces. From the farm-raised meats to the line caught fish and local seafood to the hand selected produce, every component is the best available.

He says: “Unlike sauces which incorporate a lot of heavier ingredients, we like to use light stocks and purees as well as delicate broths and herb infused meat and fish essences. Our spin doesn’t mask the basic flavors of the fresh local product they are meant to enhance.”