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Many guests from Baltimore may know Antrim's Executive Chef Michael Gettier from dining at his previous restaurants, The Orchard Inn in Towson and M. Gettier in Fells Point, or from his time at The Conservatory at the Peabody Court Hotel in Mount Vernon. Trained at Ecole de Cuisine LaVarenne in Paris in 1983, he worked in restaurants in Paris and Italy throughout the 1980s. In 1990 Chef Gettier was recognized as one of the Leading Hotel Chefs in America by the James Beard Society and was the first Maryland chef to be invited to cook at the James Beard House in New York.
Chef Michael prepares a unique menu nightly, below is a sample of what a menu might look like.
A filet mignon is served nightly, as well as a fish or seafood and a game or fowl entrée.
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