The Brick Ridge property was originally home to The Cabbage Springs School in the eighteenth century. From the mid-nineteenth century the building became home to a number of restaurants before being established in its current form. The menu focuses on regional American cuisine and brings forth classical and contemporary dishes from a selected state every week.

Start with lightly seasoned, flash fried calamari served with a side of pesto parmesan cream and plump seared sea scallops with a lemon, ginger sauce served on crisp wasabi potato cakes. Move on to creamy pasta, cheddar, Swiss, and parmesan cheese with Wagner's ham baked to a golden brown and jambalaya, lively stew of Andouille sausage, shrimp and chicken, slow cooked with traditional vegetables and spice served over rice. Other dishes include traditional slow-roasted double tomato brown sugar topped meatloaf and fillet of beef finished with a horseradish crust.