The Abbot's Cellar is dedicated to food and beverage pairings, with a focus on craft beer. Pristinely sourced, simply cooked cuisine, paired perfectly with craft beer and wine.

Chef Adam Dulye's menu is written daily to allow for the use of the highest quality ingredients at their peak, working with over 100 farmers and vendors in the area. Rooted in classic techniques, the cuisine is rustic but elegant American fare. In addition to the a la carte menu, we offer a daily changing four-course tasting menu with specific beer pairings—a way to showcase the close relationship between the food and beverage programs.

A semifinalist for the James Beard Award for Outstanding Bar Program, a heavy focus is placed on craft beer, while ensuring the wine list is of the highest quality. Thirty beers are offered by-the-glass, whether draft, cask or bottle, the first program of its kind in the country, along with 100 served by the bottle. The beers are served at three different temperatures depending on style. The wine program focuses on small, domestic artisan producers that create food-friendly wines made with integrity.