HOOK

14 HOOK purchase the property and journey into hospitality. "A main goal was also to embrace the land in the same way that Goelet did," he con3n- ues. So, when a neighboring 48-acre parcel of land became available Stenberg and DeSimone purchased it, expanding their property to 200 acres, which encompass Glenmere's vegetable gardens, chicken coops and honey-producing beehives. And it's this passion that shows in every touch point, detail and de- sign. The dining areas, tavern and library invite guests in with their warmth and set the stage for Execu3ve Chef Gunnar Thompson's culi- nary excellence. At Frog's End Tavern the vibe channels a hun3ng lodge past with its rich wood tones, roaring fireplace and nods to na- ture. On the menu are farm forward lunch favorites, informal evening meals and full bar service complete with cra$ cocktails. In season, din- ing in the cor3le offers a space that transcends 3me and place and might just make you forget that you're stateside. While the finest of fare is served in all loca3ons, it's in the Supper Room where dinner is the main event, brunch is to be had on Sundays, and Chef Thompson showcases his crea3ons. Each ingredient is inten3onal and builds upon a complex profile of flavors, like for starters, the orchard salad with mixed local greens, plums, peaches and nectarines that's topped with a lemon poppy seed crumble and lavender vinaigre4e. The crumble itself is so good it will have you wishing you had a shaker of it

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