About the Chef
Hamilton’s Grill Room Executive Chef, Mark MIller takes pride in supporting and showcasing community agriculture. Inspired by a French baker he worked for as a young boy, Miller immersed himself into the restaurant business.
Mark has experienced every station of the trade from dishwasher to Chef, notably for the James Beard Foundation before coming to The Grill Room.
Come Join Us
Grazing plates available Wednesday, Thursday, and Sunday. See our grazing menu here.
View our "Tuesdays at the Grill Room" menu here. Changes weekly, prepared by Jim Hamilton.
East and West Coast oysters available fresh daily.
Available in the restaurant or online. Click here to select a denomination and purchase.
Jim Hamilton believes, "Mediterranean cooking is a marriage of respect, integrity, enthusiasm, and sheer joy."
Seasonal fresh local foods can make all the difference in your dining pleasure, especially when expertly prepared on our open kitchen grill over Royal Oak hardwood charcoal.
We relish presenting to you the freshest ingredients and proudly display our meats, fish and produce. We expect exceptional quality from our purveyors and expect to offer you an exceptional dining experience.