The restaurant features a daily changing, seasonally driven and locally sourced menu as well as an award winning wine list.
Our chef works closely with local farmers and foragers to ensure that each menu represents the best the season has to offer. Our sommeliers have gone to great lengths to develop personal relationships with local winemakers and international importers to create a wine list that best compliments each evening’s fare.
Dinner is served from five to nine Thursday through Monday.
jensen lorenzen - chef
Jensen works hard to ensure that his menu is constantly updated to include the best locally-sourced and seasonal ingredients.
"My philosophy is simple; I believe it is important to preserve the traditions of my training, while allowing our cuisine to constantly evolve and improve. In my opinion, this means beginning each dish with the best the season has to offer and adding to it only to enhance the natural flavors of each component ingredient.
I'm not trying to redefine fine dining, only interpret it in a way that is appropriate in the context of our region and as it relates to the area's unique terroir. Above all, I do my best to respect the work of our local farmers and provide our guests with a memorable dining experience."
Jensen believes that the true pleasure of a fine-dining experience comes from taking the time to share it with friends and family.
cory bidwell - sous chef
Nolan Carlisle - Pantry & Pastry
