Garden beets, house-milled farro, ricotta, burnt orange vinaigrette.
What's in season
Menu shifts with the harvest
Vegetables from our garden, bread from our mill. Changed daily by what grows.
Vegetables from our garden, bread from our mill. Changed daily by what grows.
Farm-to-table cooking rooted in the seasons — vegetables from our own two-acre garden, bread milled and baked in-house, and a menu that changes with every harvest.