Pru takes its name from Pru Jumpa, the area where the resort’s own organic farm is located. Here, executive chef Jim Ophorst (who recently won the national round of San Pellegrino’s Young Chefs award) works with local producers like the neighboring goat farm and even goes foraging himself to create the likes of the eggplant selection dish, made of four kinds of eggplants cooked in five different ways—think textures of cream, mash, roast and crisp— served with a sauce of five types of basil and house-made bottarga (cured fish roe).