Built around the harvest
Seasonalmenus.
Every menu is custom. These seasonal collections are a starting point — a glimpse of what's possible when we cook with what's at its peak.
Spring✦
Summer✦
Autumn✦
Winter✦
Spring✦
Summer✦
Autumn✦
Winter✦
March – May
Spring
Bright, green, and alive. Asparagus, English peas, fava beans, and citrus.
- Charred asparagus, meyer lemon, pecorino
- Pea & mint arancini
- Spring lamb, salsa verde
June – August
Summer
Sun-ripened and vibrant. Heirloom tomatoes, stone fruit, and the grill.
- Heirloom tomato & burrata
- Grilled peach, prosciutto, basil
- Cedar-plank salmon
September – November
Autumn
Warm and grounding. Squash, mushrooms, apples, and slow braises.
- Roasted squash, sage brown butter
- Wild mushroom risotto
- Braised short rib
December – February
Winter
Rich and celebratory. Citrus, root vegetables, and festive showpieces.
- Citrus & fennel salad
- Porcini-crusted beef tenderloin
- Chocolate & olive oil torte
Let's build something memorable
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Open 7 days a week · 8:00 AM – 5:00 PM