Dine
Dining with us
““Our farm’s bounty determines what produce we will use each week: at this time and this place. Our fish purveyors tell us what is in season that week. We use foraged mushrooms. We utilize lamb more in the spring and pork in the fall. We only source what is seasonally available. That is our commitment to ourselves and to you.” ”
Sample Spring Menu Format
These videos tell our menu philosophy.
If It Was Easy
Making the Menu
Our wine program shifts with the seasons and is designed to complement Vincent’s multilayered flavors.
When it comes to wine, we believe the food and wine should lift each other up, not overpower each other. Our Wine Maven chooses wines that are more European in flavor, that have more nuance and that have palette cleansing acidity. If you choose to have the wine pairing we have a selection of whites, reds and dessert wines to accompany the featured menu that week. We offer a full bottle list, beers and ciders as well.
