Spring Time.....

   As Spring approaches, so does warmer weather and with it, the start of green vegetables. Looking toward the next menu, we think about peas, asparagus, fava beans, ramps and much more. We also start to think lighter, letting our wonderful complex braised dishes go away for a vacation till fall while bringing back vinaigrettes, grilled items, salads and more use of olive oils and vegetable purees.
  Personally, I look at this next menu change as a time of reflection. Reflection on the first couple of months with our new menu and listening to our guests as well as staff for commentary and criticism. There are some changes to be made for sure and re-thinking of certain items. As stated before, we are committed to sourcing the best quality ingredients we can find, hopefully within 300 miles, then, within the United States.
   Some things that will definitely be on the next menu..... lamb, asparagus in several guises, halibut, artisanal cheese plates, another steak option, our own steak sauce, risi bisi and much more.... Look fr special over the next couple of weeks!

Chef Michael