 The Old West is replicated here with authentic barn siding, fireplaces and a bar covered with vintage coins and mementos. The steakhouse is divided into the Carriage and Blacksmith rooms, the 40-seat Tack Room for groups and the Mill Room with a functioning watermill. Dinners begin with the house salad or soup of the day. Among appetizers, we like the tequila-grilled shrimp and the portobello mushroom stuffed with bits of jumbo lump crab. Entrées are served with a baked or sweet potato or rice. Live Maine lobsters swim in a tank at the restaurant’s entrance, until they are ordered. Carnivores like the 24-ounce porterhouse and 24-ounce bone-in rib-eye steaks enhanced, on request, by a variety of sauce choices such as Madagascar peppercorn, bordelaise, béarnaise or bourbon garlic. Save room for such decadent desserts as the foot-long éclair filled with Bavarian cream topped with chocolate. Crème brûlée is always a winner.
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