---
slug: "seasonal-food"
title: "Seasonal Food"
template_kind: "custom-proposal"
template_version: "v2"
---

# Seasonal Food

Our cooking is built around what’s coming out of the ground (and off the docks) right now. We work closely with growers within 75 miles, and we keep things moving fast — we typically reimagine the menu approximately 47 days or so.

## Seasonal highlights

| Season | What we lean into |
| --- | --- |
| Spring | delicate greens, ramps (foraged), English peas, morel mushrooms (when available), baby radishes with cultured butter and sea salt, rotating crudo selection, rhubarb in vinaigrettes, savory glazes, and at least one dessert |
| Summer | tomato program featuring seven heirloom varieties from a single farm, stone fruits in desserts, corn in dishes ranging from chowders to ice cream, weekly whole fish feature based on dock arrivals |
| Fall | root vegetables, wood-fired oven dishes (squash and game), heartier pasta shapes, brown butter and sage pairings, shaved truffle when available, apples and pears in savory courses and the cheese program |
| Winter | braising, fermentation, slow-cooked short ribs, preserved citrus, hearty bean stews, multi-day root vegetable preparations |

**Spring timing:** mid-March.

## Rotating formats

### Chef’s tasting menu

- Course options: 5, 7 courses
- Changes: weekly
- Availability: available with 48 hours notice

### Farmer’s Choice prix fixe

- Offered: mid-week
- Focus: Showcases whatever came in oversupply that morning.

### Sunday Supper

- Style: family-style
- Format: single-seating with one menu
- Substitutions: No substitutions.

## Dietary accommodations

Across most menus, we can typically accommodate vegetarian, vegan, gluten-free, major allergy modifications with advance notice. Because our menus are seasonal, some items cannot be adapted without compromising the dish.