Saturday Chef's Menu Underline Image

Every Saturday, join us for a special three-course meal celebrating the freshest offerings from our local farmers and purveyors.

CHEF’S MENU | June 9

pinenut pudding

cucumbers, potato, olive, pine nuts & parmesan

pairing: Brokenwood Semillon Hunter Valley, Australia 

pan-roasted maegre

fennel confit, kumquat, feta, chili & oregano, black olive caramel 

pairing: Rabble Wine Co. Amor Fati Paso Robles California

rhubarb sweetbread

dennis’s rhubarb, brown butter streusel, bay leaf ice cream

pairing: Domaine Pichot Le Peu de la Moriette Vouvray, Loire Valley, France

dinner + pairings | 57

dinner | 38

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