Four intimate dining rooms, hardwood floors, and a turn of the century fireplace complete the ambiance at this 150-year-old Cherry Hill farmhouse. This BYOB has been serving patrons for over 18 years and was voted “Best fine Dining” in the Courier Post’s 2008 poll. After Chef Richard Benussi took over in the summer of 2007, the restaurant is now known for its Continental Cuisine that applies traditional methods from France and Northern Italy to the preparation of regional ingredients.Everything we serve is prepared to order with the freshest ingredients available to us. Sauces, soups, breads and ice creams are all homemade. We use produce and meats from local New Jersey farms whenever available. Anything imported comes from the most reputable purveyors and is domestic whenever possible. We do source East coast and international products, but only the highest quality obtainable.