Chef/Proprietor Brill Williams has created an intriguing menu which changes with the seasons. Utilizing fresh local produce and provisions flown overnight from different parts of the country, the menu may include veal, duck, squab, fresh seafood, pheasant, rabbit, quail or venison. Soups are a specialty of Brill's and the desserts are often his mother's home recipes: fresh coconut cake, homemade pies and Sawmill's signature dessert, ice cream with dark chocolate, butter & nut sauce.