Two of the essential components of living well prompted M.F.K. Fisher to say, “There is communion of more than our bodies when break is broken and wine is drunk.”

At Kingsbrae Arms that communion transcends the table and derives from the earth. Chef Marc Latulippe’s organic gardens and eggs form a wealth of local resources from early spring to harvest. His cuisine du terroir et de la marée — from land and sea — is at once deceptively simple and bursting with flavor. Dinner is an experience that feeds both body and soul.