Restaurant Details

Fiddleheads is one big room with well-spaced tables and floor-to-ceiling windows. Their "contemporary" menu puts forward a dozen entrees with such dishes as bobwhite quail and apple-port stuffing with toasted almond risotto; mussels in a hot and sour broth; smoked trout, and squash soup. At the same time, there's a reassuring rib-eye steak with mashed potatoes for the less adventurous.

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