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When the moon is full, the time is near to claim your place at our intimate, eighteen-seat chef’s counter. Through curated relationships with exceptional purveyors, our chef Duncan Holmes and his team create multi-course tasting menus featuring the best of what is available to us from nearby farms to distant coasts. Dining with us, you'll experience traditional cooking techniques influenced by the cultures of Europe, Scandinavia and the greater west of America. Our beverage program...+ More
In this month of winter's stay at Beckon, our palates grow more fond of dark and rich alpine flavors, and our thoughts are lending themselves to daydreams of spring. Join us in February for a last...+ More
March tells the first tales of the coming season and her good news. We await the arrival of earthy morels, sweet peas, and tender lettuces. Chef Holmes and his team will keep around a few favorites...+ More