Cherry Circle Room

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Let Chef Peter Coenen prepare a meal straight from the late 1800s and early 1900s matching the decor of the dining room. A raw bar will be featured and serve delicacies from cavier to tuna crudo.   A 20-oz steak can be found on the menu as well as lamb for two and for brunch diners can enjoy french toast, crab cakes and corned beef with duck hash.