Our chef, Michael Brashears for over 22 years, receives more praise from our guests than any other staff. Michael has no budget so he can spend whatever it takes to produce the finest meals possible. His tomato soup and his clam chowder are equal to any soup I have eaten at the Ritz Hotel in Paris, at the Savoy Hotel in London, or at the Ritz Carlton in Palm Springs. We have many entree dinner choices each evening and vegetarian and special diets are easily accommodated.
