They are trained and supervised by seasonal captains under the leadership of the Maitre d'Hotel, John Carroll , himself a Certified Executive Chef. B ut the greatest awards have come from satisfied guests. T he elegant Victorian main Dining Room features fine linen and silver settings with superb service. It seats up to 500 guests. The menu changes daily and always provides for special diet requirements.
Music accompanies the evening meal.
Lodging C hoose your own style of accommodations. Guest rooms are reted according to size, location, view and quietude. All rooms are charming, clean, comfortable and attended with care. Standard rates apply to smaller rooms, some with no direct elevator service or with views not worthy of special mention. Superior rooms are more spacious and offer more scenic views.