The Pheasant

Photo by Cori Egan
Adam and Erica Dunn, owners of The Pheasant, in front of the bar fireplace with baby Leo.
Photo by Cori Egan
Adam Dunn gathering parsley in the restaurant garden.
Photo by Cori Egan
Chef Toby Hill with a trio of starters
Photo by Cori Egan
Chef Hill grilling maitake mushrooms
Photo by Cori Egan
The main dining room features wide-plank floors and another fireplace with a view to the garden room.
Photo by Cori Egan
crispy half chicken cooked under a brick with decadent Robuchon potatoes.
Photo by Cori Egan
everything on the Snack Plate—from the pickled vegetables, to the pâté, to the sourdough crackers—is housemade.
smoked local bluefish pâté with pickled red onion, caperberries, shaved duck yolk, fresh dill and grilled bread
Photo by Cori Egan
those carrots
Photo by Cori Egan
braised pork shank and potato-apple hash topped with charred onion and apple-cognac sauce
Photo by Cori Egan
The bar offers a variety of seating options, all within close proximity to a warming fireplace.
Photo by Cori Egan
the finished dish featuring deviled egg purée and toasted pepitas