Cooked to the Calendar
Our kitchen follows the seasons: first peas and herbs, peak tomatoes and day-boat seafood, orchard fruits and squash, then rich braises and citruses. Expect rotating menus and limited-time features every few weeks.
At a Glance
Market-driven menus • Chef’s features • Cocktail & zero-proof pairings • Vegetarian/Vegan/GF pathways
Seasonal Menu Highlights
This is a rotating selection; please ask for today’s board and tasting menu.
Sourcing & Partners
- Morning-picked greens from valley farms.
- Day-boat seafood, traceable and seasonal.
- Stone-milled grains for fresh pastas.
- Orchard fruit & heritage varieties in desserts.
Zero-Proof Pairings
- Garden Cooler — cucumber, basil, citrus tonic.
- Stone-Fruit Fizz — peach shrub, black tea, bubbles.
- Spiced Orchard — apple, ginger, warm spice bitters.
- Midwinter Tonic — grapefruit, thyme, quinine.
Plates in Season
How to Dine Seasonally with Us
- Check the weekly board or tasting menu.
- Share dietary notes (V/VG/GF) 24–48 hours ahead.
- Choose cocktail or zero-proof pairings.
- Add-on: kitchen counter seats for the full story.
Request Today’s Menu
We’ll send the current lineup with pairing suggestions.
FAQ
How often do menus change?
Every 2–3 weeks, with nightly features based on peak ingredients.
Do you offer vegetarian or gluten-free routes?
Yes—please note preferences; we’ll tailor the progression.
Can I book the chef’s counter?
Limited seats; request when reserving and we’ll confirm availability.
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