Dining
Enjoy our award winning cuisine, prepared by the highly decorated Chef Scott Fetty and his culinary team. Our menu is specifically crafted to include artfully designed house made selections to inspire dining guests and create an experience akin with the luxury and serenity of our inn. The food reflects a diverse upscale casual dining menu; our contemporary American cuisine has local elements, French hints, and Southern touches. Every season has its own flavor with local ingredients playing a vital role. Additionally, our bar and lounge offers comfort and relaxation through our unique seasonal blend of traditional cocktail favorites with a twist. We invite you to visit us and discover the tantalizing experiences of Tarragon!
Hours of Operation
- Breakfast Mon-Sun 8:00am – 11:00am
- Lunch Mon-Sun 11:00am – 5:15pm
- Dinner Mon-Sun 5:30pm – 9:00pm
Sample Menus
Tarragon Dining Photo Tour
Tarragon Executive Chef: Scott Fetty
Chef Scott Fetty has been the Executive Chef of The Inn at Honey Run since January 2010.Previously, Chef Fetty was a chef/instructor at the Pennsylvania Culinary Institute, Le Cordon Blue in Pittsburgh, PA since 1999.
Chef Fetty received his education at West Virginia University and the Pennsylvania Culinary Institute. He has studied cuisine at the CIA in Hyde Park, NY, Le Cordon Bleu in Paris, and the E’cole d’Lavarrene in Burgundy. Chef Fetty has experienced culinary competition and self-study in Switzerland, Luxembourg, Germany, and France.
Before his tenure at PCI, he was Sous Chef at The Duquesne Club, Pittsburgh, PA under Keith Coughenour, CEC. Since 1997, the Duquesne Club has been rated the #1 private city club in the country.
Chef Fetty has earned over 20 gold medals in culinary competitions around the country and internationally, having won 6 gold medals at the 2004 and 2008 “Culinary Olympics” as a member of TEAM USA with a 3rd and 6th place overall in the world ranking respectively. He was selected as the ACF Pittsburgh Chapter’s Chef of the Year for 2005.
As a speaker, Chef Fetty has given seminars at American Culinary Federation national conventions, demonstrated culinary techniques at trade shows, and conducted product knowledge meetings for Le Cordon Blue North America. Chef Fetty judges and mentors student culinarians in competitions and for scholarships.
In addition, Chef Fetty is active in food consultation, food styling, and upscale catering. Chef Fetty has been featured on local television, as well as, public television and the Food Network. He has donated his time and culinary skills to charities, including the Leukemia and Lymphoma Society, the American Liver Foundation and the St. Paul’s School fundraisers in Pittsburgh.
