From the last frost in spring through until the first frost of autumn , our menu is dictated by what is growing and perfect that morning in our restaurant garden. Nestled in half an acre of raised beds tended to by our owner Sarah; who every morning goes out and picks only what is at peak beauty to harvest, before handing it off to our other owner and chef Brian. Brian then takes the baskets of produce and creates gorgeous dishes on his drive into the restaurant, prior to spending the day prepping and cooking alone on the pass to prepare for our five o'clock dinner service.
We pride ourselves on offering a menu of elevated bistro dishes that we would be delighted to eat.
