Food & Wine

Gesture, line, phrasing, melody-in any artistic pursuit, the details are what provide human dimension, human scale. They can be simple-but take years of training to master.

Lockwood's chefs have made a very deliberate choice to focus on details-and to cook in a way that is both perpetually innovative and supremely skilled. The time-honored traditions of French and Italian cooking underpin the contemporary scope of our chefs' imaginations.

Freshness and market availability drive our menu, which changes frequently. Signature dinner dishes include Osso Bucco prepared in a ravioli with Jerusalem artichoke puree and a Parmesan-Reggiano foam, Pan Roasted Georges Bank Codfish served with wild mushroom risotto, Brussels sprouts, quince and prosciutto jus and the succulently decadent Surf, Turf and Turf-which arranges butter-poached Maine lobster in a Perigord Sauce and Bearnaise next to prime beef tenderloin and short ribs braised in a red wine sauce.

Steamed Blue Hill Bay Mussels, Buffalo Silver Dollar Sliders, and Cobb Salad for lunch and, for breakfast, Catsmo Smoked Salmon, Belgian-style Waffles and egg creations featuring cage-free, all-natural eggs bring Lockwood's food artistry to every meal. Cutting-edge desserts-made entirely from scratch with the finest ingredients-are created specifically to harmonize with the dining menus and evolve when the menus change with the seasons. Exquisite wines (from a list updated weekly) and signature cocktails add yet another layer of creativity and skill.

From its earliest days, the Palmer House has embraced diverse, tasteful menus that offer something for every palate. Like the Impressionist art that Bertha Palmer prized for its combined beauty and ground-breaking approach, Lockwood’s cuisine offers something a little different, superbly crafted by skilled hands.