Chef Ernest Briggs and his wife, Anne, have created a casual but elegant dining experience in a relaxed, refined atmosphere. Dating back to the 1840s, this townsite originally housed a tavern and has returned to its hospitality origin. Historical elements of the building have been uniquely blended with decidedly contemporary influences.  Chef Ernest Briggs uses fresh  ingredients of the highest quality  available. He is well-known for  his Angus beef and Australian  lamb, cooked to perfection. All  sauces, salad dressings,  desserts, and breads are  prepared in-house daily.    Ernie's dinner menu changes  frequently to offer the freshest  product possible and  accommodate seasonal  selections.