Chef Richard Farmer creates superb cuisine with interesting combinations, such as the prawns with macadamia nut barbecue sauce or the roasted pork tenderloin on onion-apple compote and applejack-sage demiglace. A favorite is the smoked Tennessee trout ravioli with Arkansas razorback caviar. Attentive service complements the meal. A shady area with patio dining is available for warm nights.