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Patrick’s approach to cooking, while paying homage to the lawmakers of Classical French Cuisine, reflects a belief in American cuisine today-- healthy, eclectic, imaginative, unrestricted by ethnic
boundaries and always growing. Much of the produce and herbs used in the restaurant is raised on a small farm on our campus by our Farmer in Residence, Joneve Murphy. Throughout the last four decades, The Inn has established a network of local farmers and suppliers whose products represent the best in our region. In 2021, Michelin awarded The Inn a Green Star for sustainability.
