Restaurant & Tavern

The aroma of freshly baked breads, simmering stock pots, or a heavenly dessert may waft through the inn creating justified visions of a superb dining experience. And upon entering you are totally captivated by the uniqueness and magic of Deerpark's ambiance. Nooks and crannies and deep wing chairs beckon. The fireplaces crackle, crystal sparkles, and the candlelight shimmers. The anticipation of Chef Dale's extraordinary culinary creations…ah, pleasure.

Chef Geoff Krause's creations reflect a talent perfected by the outstanding restaurants in which he has worked. The menu features the finest that the season has to offer. Appetizers like Sautéed Ostrich in a Wild Lingonberry Sauce, Timbale of Lump Crab Meat & Spinach Mousse with a Chardonnay Butter Sauce, and Plum Tomato Soup with Hot Peppered Vodka display Hawkins' inventive style. Entrees could be Grilled Filet of Black Angus, Red Potato Cake, Wild Mushroom Ragout & Seared Fois Gras, or a Gratin of Eggplant, Roasted Peppers and Garlic. Desserts such as Vanilla Bean-Ginger Crème Brulee or Jack Daniels Cake with English Custard Sauce will tempt you. Each selection illustrates his genuine passion for art and for food.

What could be more fitting than to end the evening in the inviting tavern or on the terrace sipping an aged single-malt scotch or indulging in a soothing after-dinner liquor…another cherished Deerpark memory.

Sample Menu

Please note our menu changes seasonally

Appetizers

Fried Oysters over Shaved Raw Fennel and Red Onion.
Wild Mushroom and Goat Cheese Strudel with Brown Sauce.
Curried Onion Baklava.
Soup & Salad

Roasted Onion Soup with Gruyere Cheese.
Caesar Salad in a Parmesan Basket with Boursin Cheese Croutons.

Entrees

Chicken Roulade with Spinach, Roasted Red Peppers & Boursin Cheese on Red Pepper Coulis, and Baby Green Beans.
Honey and Spice Grilled Pork Tenderloin with Yukon Gold Potatoes & Seasonal Greens.
Grilled Filet of Angus Beef with Braised Lentils, Red Potato Cakes and Demi-Glace.
Autumn Risotto with Chanterelles and Late Harvest Tomatoes and Butternut Squash.
Potato Gratin with Artichokes, Leeks, and Gruyere Cheese.
Grilled Tilapia with Fresh Spinach and Tomatoes in Risotto.
Cranberry & Currant Glazed Pheasant with Cous Cous and Grilled Fresh Fennel.

Desserts

Tia Maria Soufflé with English Custard Sauce.
Warm Apple Dumplings with Vanilla Bean Ice Cream.
Macadamia Nut Crusted Key Lime Tart with Peach-Mango & Blackberry Coulis.
Jack Daniels Cake with Crème Anglaise.