We proudly present our new Winter Menu developed by General Manager and Executive Chef Bernhard Prahauser. Bernhard is brilliantly assisted by Sous Chef Burton Gerspacher and Carrie Polanski our pastry chef and baker.

At the Abbey we have a commitment to conform to the natural order as far as possible and economically viable. We make no claim to serving completely organic or local produce. We do offer organic options and intend to keep moving our menu in the direction of local produce free of pesticides, herbicides and hormones. We offer organic beer and wine. With respect to food, we are aware how difficult an undertaking this is, particularly in the winter months, but are determined to maintain this vision. It is the only one that makes sense for the health of our staff, our clients and our planet. Feedback and suggestions are appreciated and we hope that the Abbey will serve as a forum for this discussion among others.