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On the Marsh Restaurant Restaurant Review: Set in a lush forest only a few miles from the sea, On the Marsh features cuisine by chef Jeffery Savage, who fuses European classicism with contemporary seasonal elements. The dining room is filled with art and antiques and the menu abounds with what comes right from nearby farms and gardens. Start with a roasted tomato soup or oysters on the half shell with quince-lemongrass mignonette and lemon. If you’re in the mood for casual bar cuisine, choose from fish ‘n’ chips and burgers. Yet the restaurant is best known for its beautifully presented entrées. Perhaps it’s swordfish or grilled scallops on capellini. Meat eaters will enjoy veal cannelloni al forno, ground veal and spinach, Alfredo sauce and roasted tomato garlic sauce. While the wine list is not extensive, the choices cover old-world and new-world rarities and familiar bottles alike. For dessert, try the Baileys bread and butter pudding with rum raisin, whiskey sauce and banana ice cream. On Wednesdays, a three-course prix-fixe menu is available. And for a special treat, reserve the owner's table for up to six, or the table in the kitchen where all the action happens. From October through February, take one of the cooking classes offering an opportunity to work alongside the talented chefs.