Gathering Around the Table
Our sommelier walks through the bottles she keeps reaching for as the evenings get cooler — from a mineral Chablis to a quietly powerful Northern Rhône. Each plate starts with what the growers bring to the back door that morning: we taste, we argue a little, and the menu changes until it feels right for the season and for the room.
Ingredients
- Heritage carrots
- Brown butter
- Wild garlic
- Aged comté
- Hazelnut crumb
- Pickled shallots
- Garden herbs
From the pass to the table
By the time the first guests sit down, every element has been tasted three times. Sauces are adjusted at the pass, plates are wiped and checked, and the servers know the story behind each dish so they can share it at the table.
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3 Comments
We came for the tasting menu and left planning our next visit. The carrots with brown butter were the surprise of the night.
Lovely to read how the menu comes together. The attention at the table really shows the work behind each plate.
Agreed! The servers explained every course without ever rushing us.