Inside the rustic, 1500-square-foot restaurant, you'll find a cozy down-home vibe among the stone fireplace and country-style dcor. There are two rooms nestled among the oak trees with a view of the creek below. Chef Moises Bernau continues Cold Spring's tradition of big- and small-game selections and prides himself on making everything from scratch. Leg of lion was once on the menu, but vocal locals put a stop to that right quick. Huevos rancheros with wild-game chili is a specialty, but a familiar selection of breakfast dishes is also available. Daytime sandwiches include a choice of venison: either a sausage burger or a steak sandwich. Baby-back ribs, pork chops and an array of burgers are also served up at lunchtime. At night, things get interesting. Wild bear tenderloin is on the menu, as is stuffed pheasant breast, sauted medallions of rabbit and more pedestrian dishes such as filet mignon, ribs, pasta and seafood.