Hearth & Candle

Cozy, but a little expensive.

Everything was absolutely delicious!!nWe pretty much sampled the menu. Started with the cheese platter (so many local cheeses to choose from), beautifully arranged with apple slices, roasted garlic, sweet strawberries and toasted baguette slices. We also had oysters, which were on the Specials menus and utterly divine1 We then had the beet salad and Caesar salad (small portion, we needed to save room for more deliciousness!). The lamb special was thinly sliced and grilled to perfection, nicely seasoned and infused with garlic. The accompanying tzatziki sauce (cucumber and yogurt sauce) was light and complimented the very flavorful lamb. The venison with grilled asparagus and roasted potatoes was equally special. We ended the meal with the Apple Crisp with maple syrup ice cream. Everything was full of flavor and the experience was delightful! Our waitress was attentive and helpful with her dinner recommendations. Given the location, we expected resort prices, but were surprised by the high quality of our meal.

The food was good. Unfortunately the waitress was very rude and condescending which ruined our whole dinner. Would never spend that much money to be so offended!!

Definitely wouldn't go back. Food was not prepared very well & not worth the cost.

I was really looking forward to the meal as there were a number of great looking things on the menu. Pork Belly, Tuna Tacos, Mussels, And duck caught my eye. It was going to be a hard decision on what I actually was going to be able to eat.nnI write this as a fellow chef trying to help. I went with the pork belly for my starter, the duck for my main entree and was looking forward to a cheese plate for dessert.nnThe Pork Belly: It was tender as it should be and had the right amount of fat and a nice portion.nnDownfalls of this dish: lacked seasoning! Both the purée and the pork belly. I would have personally seared it to give it some texture and a crunch!nnThe Duck: cooked correctly as I ordered it. The “risotto” was delicious, loved the confit.nnDownfalls of this dish: Lacked seasoning! The sauce was to thick like wallpaper paste. The roasted parsnips were like leather, they should have been either crunchy or cooked fully. The duck skin was rubbery and not crisp. If cooked in the Sous vide it should still be crisped up before serving. And it was serve skin side down, who does that.nnCheese course: didn’t end up getting it because it was just one kind of cheese. I was looking for a variety.nnOver all the meal was okay, Not a hit, just normal resort food in my eyes.nnSOMEONE GET THE COOKS A BOX OF KOSHER SALT AND SOME BLACK PEPPER!!!