A Farm-to-Table Restaurant and Bar
Morgan's surpasses the conventional notion of a hotel dining experience. Our team of Chefs initiated the local food movement in this area and continue to excel. These creations will be found in our casual yet elegant restaurant, Morgan's.
We have worked for the past decade to source out the best ingredients from our area and translate them to your plate. Whether it is our local vegetable purveyors, grass fed ranchers, cheese makers, or our own kitchen garden, we have our fingers on the pulse of the Berkshires. The cuisine has a new American foundation with traditional sampling of a world palate.
Interlaken’s pursuit of perfection is found not only in our award winning restaurant but also in private parties and banquets, wedding celebrations, family reunions, and corporate retreats. Whether it be for an intimate candlelight dinner for two or a wedding celebration for two hundred, we are committed to providing you with the finest produce and meats, fish and poultry, all creatively prepared by our Chefs and delivered to you, fresh, farm to table.
Interlaken Inn Welcomes New Executive Chef
Morgan’s Restaurant at Interlaken Inn has named John Welch as Executive Chef and Food & Beverage Director. Most recently the executive chef at Avenue5 in Naples, Florida and Wentworth by the Sea, the AAA Four Star, Four Diamond Marriott hotel in New Castle, New Hampshire, Welch brings more than 22 years of culinary experience to Morgan’s, the acclaimed farm-to-table restaurant at Interlaken Inn.
A graduate of the California Culinary Academy, Welch’s prestigious career includes time working at the James Beard Winning Jardinière restaurant in San Francisco under renowned chef Tracy Des Jardins and chef Douglas Keane. He has served as executive chef at Eleven North in Martha’s Vineyard and the AAA Four Diamond Bostonian Millennium Hotel. Welch also worked at the AAA Five Diamond Ritz-Carlton in Naples, the largest food and beverage operation for Ritz-Carlton in the United States, where he held several positions, including chef de cuisine of the grill room, banquet chef, and chef tournant for the entire resort. Welch also has experience as sous chef at Castine Inn, one of Food & Wine magazine’s Top 50 restaurants in the country (2002), and executive sous chef under Felino Samson at Bomboa, People magazine’s “sexiest restaurant in Boston.” He was named Lobster Chef of the Year for the state of Maine (2001).
A native of Maine, John Welch is excited to be back in New England after spending a number of years in Florida. “In a very short time, I have been inspired by the gorgeous landscape of Lakeville and surrounding area. I’m looking forward to the change each season will bring to our cuisine at Interlaken.” Chef Welch’s menu will feature various cuts of meats, chops, locally grown vegetables and fresh seafood. His style of cooking is simple and straightforward, allowing the farm-fresh ingredients to shine. “True farm-to-table cuisine is not complicated — it demands meticulous preparation with limited, yet surprising ingredients” says Welch. “Too many ingredients suffocates the dish and defeats the entire philosophy of farm-to-table.” John is excited to share his passion for food with Interlaken guests and local patrons of the restaurant.
Morgan’s serves dinner 7 nights a week and lunch Friday through Sunday.
Morgan's will be closed from Friday, April 29th to Sunday, May 1st for a private event. We will re-open to the public on Monday, May 2nd. We apologize for any inconvenience. Thank you!
1st Friday from May through October
TimeRider Band - 7:30 - 9:30 pm
EVERY SATURDAY EVENING
Jazz featuring the Scott Heth Trio
7:30 - 9:30 pm
Pianist - Richard Dejenarus
Thursday & Sundays
January 2016: New winter menus, new dining hours and introducing our new 3-Course Prix Fixe Dinner for $29 more
December 2015: Interlaken Inn Welcomed New Executive Chef, John Welch
July 16, 2015: We are very proud to
have received a "Very Good" rating
from The New York Times in their review of Morgan's Restaurant. Read
Complimentary Continental Breakfast 6:30 - 9:30 am each midweek morning for hotel guests
Breakfast - served a la carte in Morgan's
7:00 - 10:00 am on weekends & holidays
Lunch - 11:30 am - 2:00 pm
Friday through Sunday
Bites - served in Morgan's Lounge 7 days a week from Noon to 9 pm
Dinner - served daily from 5:00 - 9:00 pm (and until 10:00 pm Friday & Saturday beginning May 1st)
Sunday Brunch - served a la carte
from 11:30 - 2:00 pm