Retreat
Great Lawn Supper Series
from $1538*
* Per Person / Per Night / Excludes taxes
Great Lawn Supper Series
from $1538
Overview
Savor coastal New England flavors at this special summer evening with Chef David Standridge, the James Beard Award-winning leader behind The Shipwright’s Daughter and Mystic Fish Camp. Known for his thoughtful approach to sustainable seafood, Standridge creates menus that honor both the region’s culinary traditions and its natural ecosystems. This September 17th event offers a rare opportunity to experience his distinctive style through a seasonally inspired menu, wine pairings, and communal dining crafted to showcase the best of land and sea outside on our great lawn.
View Menu
First Course Served Family-Style A selection of small trays featuring preserved and fresh seafood Confit of Monkfish green crab oil, flavors of bouillabaisse Squid tomato, basil Confit of Whelk mint, lemon Saffron Pickled Mussels garlic aioli Seascargot slipper limpets in the style of escargot served with toasted sourdough Little Gem Wedges shaved farm veggies, sugar kelp Green Goddess Second Course Served Family-Style Grilled Swordfish Chop romanesco cauliflower, roasted honeynut squash, salsa verde Swordfish Bordelaise seared, smoked, and pickled local mushrooms, black pepper mole, sugar kelp garlic pesto, mushroom chips Dessert Plated or Served Family-Style Macron Ice Cream Sammie oyster ice cream, berry compote, brown butter powder, sable crumbs
Savor coastal New England flavors at this special summer evening with Chef David Standridge, the James Beard Award-winning leader behind The Shipwright’s Daughter and Mystic Fish Camp. Known for his thoughtful approach to sustainable seafood, Standridge creates menus that honor both the region’s culinary traditions and its natural ecosystems. This September 17th event offers a rare opportunity to experience his distinctive style through a seasonally inspired menu, wine pairings, and communal dining crafted to showcase the best of land and sea outside on our great lawn.
View Menu
First Course Served Family-Style A selection of small trays featuring preserved and fresh seafood Confit of Monkfish green crab oil, flavors of bouillabaisse Squid tomato, basil Confit of Whelk mint, lemon Saffron Pickled Mussels garlic aioli Seascargot slipper limpets in the style of escargot served with toasted sourdough Little Gem Wedges shaved farm veggies, sugar kelp Green Goddess Second Course Served Family-Style Grilled Swordfish Chop romanesco cauliflower, roasted honeynut squash, salsa verde Swordfish Bordelaise seared, smoked, and pickled local mushrooms, black pepper mole, sugar kelp garlic pesto, mushroom chips Dessert Plated or Served Family-Style Macron Ice Cream Sammie oyster ice cream, berry compote, brown butter powder, sable crumbs
Chef
David Standridge
James Beard Award winning chef
Bio
A James Beard Award winner and leading voice in sustainable seafood, Chef David is known for his innovative approach to modern New England cuisine at his two acclaimed Connecticut restaurants, The Shipwright’s Daughter and Mystic Fish Camp. His culinary career includes leadership roles at The Four Seasons’ L’Atelier de Joël Robuchon, Market Table, and Café Clover in New York City. Today, he continues to advance environmental stewardship both in and out of the kitchen through his work with Eating with the Ecosystem.
Always Included
All-Inclusive Chef-Crafted Dining
World-Class Spa Amenities
All-Inclusive Chef-Crafted Dining
Savor unlimited meals, snacks, and beverages at our on-site restaurants, each offering nourishing, seasonal dishes made with fresh ingredients.
World-Class Spa Amenities
35+ Daily Optional Activities
Swimming Pools & Aquatic Activities
A Tranquil Berkshires Setting
Well-Appointed Accommodations
Round-Trip Transportation
Frequently Asked Questions