menu.

menu subject to change based on seasonal availability.

view our menu
An overhead view of a black plate with artfully arranged small edible garnishes and a drizzle of white sauce. Next to the plate is a fork, and a glass of dark purple beverage with a purple flower in it is on a rustic wooden table.
reservations
Wooden farm crate filled with green and purple plants, sitting on a white plate on a wooden table.
accommodations
A cocktail in a stemmed glass with a salted rim, garnished with a cherry, a gooseberry, and a small lime wedge, placed on a wooden surface with out-of-focus greenery in the foreground.

• chef/owner: chris amendola •
• chef de cuisine: tim homon •
• sommelier: kenny grandon •

make a reservation.

Close-up of a sliced loaf of bread next to a small white dish of creamy dip garnished with microgreens and crumbles.

accommodations

We will try our hardest to accommodate the 9 major food allergens — milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame — as well as vegetarian and pescatarian diets, with at least 7 days’ notice, though we may not be able to accommodate every request.

Because our menu is built around the season and what our farmers, foragers, and local producers have available, some substitutions may not be possible, especially for gluten-free and dairy-free diets.

We take pride in making everything we can in-house and do not use premade products.

Please list all allergies and dietary needs when making your reservation. Any dietary restriction or allergy disclosed upon arrival or during service will be subject to a $75 per person accommodation fee and may not be able to be accommodated. If we are unable to accommodate an undisclosed restriction, you may choose to stay and enjoy the menu as prepared, or your reservation will be canceled, and your deposit will be forfeited.

Please don’t hesitate to reach out with any questions.