For a casual, locavore dining experience, visit the from-scratch kitchen of Chefs Lindsay Freeman and Jen Ungberg. Bread is baked on premises. Sausage is made in the kitchen. Many of the fruits and vegetables that appear in their recipes are grown in the gardens out back. And the weekly specials always showcase the finest seasonal and local ingredients. Year-round, lunch and dinner is available in the quaint, retro dining room. And in the summer, dining on the porch, breezeway or Pavilion adds the eatery’s charming choices. And the Café rumored to have the best Sunday brunch in the Finger Lakes.