Our Story is One of
Craftsmanship from Field to Fork
Where the Farm Becomes the Table
We are an Omnivore’s dining destination with a farm-to-table ethos. Our restaurant is in the very heart of our organic farm. Collaborating with local farmers, vintners, cheesemakers, chefs and oystermen, we bring you an ever-changing menu showcasing the week’s best ingredients, crafted with care, and brought to your table by an exceptional team of talented hospitality staff. We look forward to feeding you.
Springtime On The Farm
A Note from vincent
The Big Dark is behind us, and the coming abundance reminds us just how fortunate we are to be here. The season renewal and new growth has arrived, with the days beginning to stretch on past 7:00 o’clock. You can feel the farm is eager to start producing food again. New shoots seem to appear by the second. Already we have fresh crops of things like radish and arugula that were planted just a couple of months ago. The orchard is an explosion of blossoms.
This land is a gift; fields that possess so much fertility and possibility. It was cared for by generations of farmers we never knew, and we are the beneficiaries of their loving attention.
I am reminded how uncommon it is today for anyone to have access to the freshest local food. We have something even better: access to exact things we want to eat each week. The amount of planning – annual as well as long-term – that is required to achieve this dream has been enormous. But as the saying goes, the proof of the pudding is in the eating, and we eat very well indeed.
We are excited to have our team back cooking and serving guests again. Our first week back was like a family reunion, both for our staff as well as our guests. Spring is our season of gratitude.