Perdix Restaurant

Since the opening, Tim Partridge has kept customers returning to Perdix for his outstanding fish dishes, imaginative daily specials, and his "cooking with the seasons" approach to food. Perdix Restaurant's menu includes field green and herb salad with simple lemon vinaigrette, braised short ribs with maple and sage, roasted beet soup with creme fraiche and croutons, roasted beet soup with crème fraiche and croutons, warm gingered apple cake with cinnamon ice cream and walnut brittle cheesecake with butterscotch.