Food is
memory.
We cook what the land offers. Our menu moves with the seasons, guided by farmers we've known for decades and traditions we've inherited and made our own.
Burrata
stone fruit, aged balsamic, torn basil
Beef Tartare
cured yolk, mustard seed, caper relish
Oysters
mignonette, horseradish, lemon
Menu changes with the season. Dietary accommodations gladly made.
"The best meals are the ones that feel inevitable."Chef Marcus Webb
Join Us
Reserve a table
Tuesday through Saturday, 5:30pm to 10pm.
Reservations recommended.