The Blue Stem

Owned by Chefs Rick and Linda Hall (Both Culinary Institute of America grads). It is a small but charming restaurant, featuring American food with a continental twist. Fresh fish (usually two or three) are always available. Pork loin, beef tenderloin, a vegetarian entree and a pasta entree are also on the printed menu. In addition, there are nightly specials. Paintings, drawing and photographs adorn the walls, all done by local artists and are available for sale.