Tempting palates this season will be Chef Kevin Willmann’s Yellow Fin Tuna with black trumpet mushrooms, pear vanilla puree and lavash; Chef Jonathan Sawyer’s “Whole Pig” Pork Loin Saltimbocca, cola braised bone in belly, scrapple, pomme purée and red eye gravy; and Chef Jenn Louis’ Farotto with Squash, king trumpet mushrooms, guinea hen egg and sage, among other delectable dishes. To complement them, Food & Wine editors have also created custom wine and cocktail lists.

The epicurean delights don’t stop there! The resort’s award-winning Remède Spa will also offer a unique Farm-to-Massage Table menu, pairing luxury spa treatments with a tasting menu using the same aromas, textures and flavors.