About
Upscale American menu made from-scratch, farm to table produce and meats sourced primarily from local farms, most within 50 miles of our location. Boutique wine list, patio, and a unique event space that holds upwards of 100 guests. Executive Chef Philip Day and Chef de Cuisine Matt Hulme develop a seasonally changing menu, while Sommelier Josh French provides excellent wine pairings and select bottles.
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