There’s a moment every year when the produce at the market shifts, and our whole menu shifts with it. We cook what’s at its best, which means the dishes you loved last month might not be here next month — and that’s the point.

Starting at the market

Most mornings start with a walk through the market and a few calls to the farmers we’ve worked with for years. We buy what looks great, then build the day’s specials around it.

On the menu now

Look out for the specials board when you visit. Ask your server what came in this morning — they’ll be happy to tell you, and probably to recommend a glass of something to go with it.