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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. Try the Canadian influenced creton with pickled ramps and scallion potato cake, then go for a tomato-vodka gazpacho or pan-roasted rope cultured mussels with fresh herbs. Pan-seared sea scallops with saffron and fennel broth along with house-made chorizo is a favorite. While the wine list is not extensive, the choices cover old-world and new-world rarities and familiar bottles alike. Desserts are alluring: Seduction by Chocolate, an eight-layer chocolate torte, can be shared. For a special treat, reserve the owner's table for up to six or the table in the kitchen where all the action happens. Ask for the chef's tasting menu two weeks in advance.