08/25/2026
Tonight’s Farm to Table menu was exceptional. The theme? Seasonal, scorched and spicy.
What we served:
Burrata with Tomato and Cayenne Vinaigrette, Blistered Green Bean, Corn
Green Heirloom Tomato & Jalapeño Gazpacho with Basil
Blistered Shish*to & Pepper over Herbed Greek Yogurt
Grilled Bread with Good Olive Oil
Grilled Chicken with Sweet Corn, Lemon-Basil Vinaigrette, Cayenne Pepper,🌶️ Avocado