Newsletter

Lunch & Dinner

Executive Chef ~ Michael Kaphan
Chef de Cuisine ~ Kevin O'Neill
Raw Bar: 
Starters: 
Mains: 
Fries on the side: 
Sides: 
Oysterology: 
East Coast
West Coast
From Our Farm Today: 

Root Cellar: katahdin potato, sunchokes, turnips, parsnips, winter radish, celeriac, carrots & kohlrabi Greenhouses: field greens, mizuna, oregano, bibb, micro greens, cucumbers, basil, parsley, dill, beets, chives, tatsoi, kale & lemongrass