Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish
Kitchen Insider:
Weekend Brunch Friday – Sunday, October 15-17 10am to 2pm No reservations are needed, and none are offered Order in the market, enjoy brunch on the patio, or for take away
Brunch
Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis +Chanterelle mushrooms +Smoked ham hock
Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards, and apple mostarda
+Bacon
Sourdough barley pancakes
blueberry-maple compote
Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram
Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives
Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro
Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs
Full service, in-person dining is currently offered Wednesday through Saturday, indoors, for parties up to four diners
New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)
Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike
Sample omnivore-menu:
We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room
Market Insider:Farm Direct Pickup & Coquine Market
Orders are now open for Wednesday, October 20th & Saturday, October 23rd
Pre-order your veggies. Shop for everything else in person. Come see what’s new!
Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies
On Produce Island this week:
Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!
Some current favorites, now in stock:
Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.
Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years. Not just all grass and acid, there’s some real depth here, a touch of golden earth”
Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.
We look forward to servin
Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish
Kitchen Insider:
Weekend Brunch Friday – Sunday, October 15-17 10am to 2pm No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away
Brunch
Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis +Chanterelle mushrooms +Smoked ham hock
Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards, and apple mostarda
+Bacon
Sourdough barley pancakes
blueberry-maple compote
Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram
Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives
Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro
Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs
Full service, in-person dining is currently offered Wednesday through Saturday, indoors, for parties up to four diners
New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)
Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike
Sample omnivore-menu:
We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room
Orders are now open
for Wednesday, October 20th & Saturday, October 23rd
Pre-order your veggies.
Shop for everything else in person
Come see what’s new!
Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies
On Produce Island this week:
Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!
Some current favorites, now in stock:
Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.
Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years. Not just all grass and acid, there’s some real depth here, a touch of golden earth”
Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.
We look forward to serving you!
Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish
Kitchen Insider:
Weekend Brunch Friday – Sunday, October 15-17 10am to 2pm No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away
Brunch
Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis +Chanterelle mushrooms +Smoked ham hock
Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards, and apple mostarda
+Bacon
Sourdough barley pancakes
blueberry-maple compote
Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram
Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives
Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro
Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs
Full service, in-person dining is currently offered Wednesday through Saturday, indoors, for parties up to four diners
New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)
Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike
Sample omnivore-menu:
We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room
Orders are now open
for Wednesday, October 20th & Saturday, October 23rd
Pre-order your veggies.
Shop for everything else in person
Come see what’s new!
Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies
On Produce Island this week:
Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!
Some current favorites, now in stock:
Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.
Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years. Not just all grass and acid, there’s some real depth here, a touch of golden earth”
Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.
We look forward to serving you!
Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish
Kitchen Insider:
Weekend Brunch Friday – Sunday, October 15-17 10am to 2pm No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away
Brunch
Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis +Chanterelle mushrooms +Smoked ham hock
Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards, and apple mostarda
+Bacon
Sourdough barley pancakes
blueberry-maple compote
Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram
Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives
Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro
Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs
Full service, in-person dining is currently offered Wednesday through Saturday, indoors, for parties up to four diners
New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)
Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike
Sample omnivore-menu:
We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room
Orders are now open
for Wednesday, October 20th & Saturday, October 23rd
Pre-order your veggies.
Shop for everything else in person
Come see what’s new!
Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies
On Produce Island this week:
Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!
Some current favorites, now in stock:
Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.
Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years. Not just all grass and acid, there’s some real depth here, a touch of golden earth”
Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.
We look forward to serving you!
Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish
Kitchen Insider:
Weekend Brunch Friday – Sunday, October 15-17 10am to 2pm No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away
Brunch
Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis +Chanterelle mushrooms +Smoked ham hock
Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards, and apple mostarda
+Bacon
Sourdough barley pancakes
blueberry-maple compote
Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram
Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives
Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro
Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs
Full service, in-person dining is currently offered Wednesday through Saturday, indoors, for parties up to four diners
New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)
Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike
Sample omnivore-menu:
We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room
Orders are now open
for Wednesday, October 20th & Saturday, October 23rd
Pre-order your veggies.
Shop for everything else in person
Come see what’s new!
Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies
On Produce Island this week:
Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!
Some current favorites, now in stock:
Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.
Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years. Not just all grass and acid, there’s some real depth here, a touch of golden earth”
Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.
We look forward to serving you!
Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish
Kitchen Insider:
Weekend Brunch Friday – Sunday, October 15-17 10am to 2pm No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away
Brunch
Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis +Chanterelle mushrooms +Smoked ham hock
Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards, and apple mostarda
+Bacon
Sourdough barley pancakes
blueberry-maple compote
Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram
Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives
Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro
Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs
Full service, in-person dining is currently offered Wednesday through Saturday, indoors, for parties up to four diners
New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)
Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike
Sample omnivore-menu:
We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room
Orders are now open
for Wednesday, October 20th & Saturday, October 23rd
Pre-order your veggies.
Shop for everything else in person
Come see what’s new!
Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies
On Produce Island this week:
Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!
Some current favorites, now in stock:
Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.
Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years. Not just all grass and acid, there’s some real depth here, a touch of golden earth”
Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.
We look forward to serving you!
Currently on our dining-in menu:
Sweetcorn soup with Chanterelles, guanciale, chestnuts, and poblano pepper relish
Kitchen Insider:
Weekend Brunch Friday – Sunday, October 15-17 10am to 2pm No reservations are needed, and none are offered
Order in the market, enjoy brunch on the patio, or for take away
Brunch
Breakfast hash
potatoes, roasted broccoli, kale, onions, Dijon-herb butter,
and an egg, over-easy
+ Calabrian chilis +Chanterelle mushrooms +Smoked ham hock
Fried egg sandwich
on our house brioche with melty cheddar, Bekana mustards, and apple mostarda
+Bacon
Sourdough barley pancakes
blueberry-maple compote
Chicory salad
puntarella, shaved fennel and celery, Castelvetrano olives,
pink peppercorn vinaigrette, toasted almond, and marjoram
Delicata squash and mustard greens
Crimson Crisp apples, radishes, maple mustard vinaigrette,
candied pecans, and chives
Curried carrot soup
lime yoghurt, toasted cashews,
cauliflower and pickled onion relish, and cilantro
Ricotta Cavatelli
Roasted red kuri squash, Swiss Chard, melty leeks,
brown butter parmesan sauce, and walnut- sage breadcrumbs
Full service, in-person dining is currently offered Wednesday through Saturday, indoors, for parties up to four diners
New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 23rd)
Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike
Sample omnivore-menu:
We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room
Orders are now open
for Wednesday, October 20th & Saturday, October 23rd
Pre-order your veggies.
Shop for everything else in person
Come see what’s new!
Cookies and Cream Ice Cream
made with Coquine Chocolate Chip Cookies
On Produce Island this week:
Crimson Crisp apples, Chanterelle mushrooms,
Sunshine Kabocha squash, pie pumpkins, Comice pears, Asian pears, and more!
Some current favorites, now in stock:
Domaine Chardigny, Pinot Noir, Bourgogne, France 2020
A great choice for Wednesday nights (…or Tuesdays, or Saturdays, or any day that ends in the letter “y”). Fresh and crunchy Pinot. Medium bodied, red-black fruit, and a pleasing measure of earth to balance.
Bow & Arrow, “La Chênaie Vineyard Sauvignon Blanc,”
“This is without a doubt my favorite vintage of a wine that has been a perennial favorite for years. Not just all grass and acid, there’s some real depth here, a touch of golden earth”
Weinbau Paetra Pinot Noir Rosé
This is a surprising rosé.
Powerful and savory at its core, with elegant and lifted aromatics, and mouthwatering acidity.
Autumn weight rosé.
