fresh herbs, vegetables, flowers and more grown & harvested on-site
We started our Chef's Garden in 2016 to feature seasonal ingredients in our garden-to-table fare. Our Chefs thoughtfully create each dish on our lunch menu with the goal of showcasing at least one garden element. They work closely with our gardener to bring in new seeds, work with exciting new varieties and get creative with our plants!
Over the last few weeks we have harvested the last of our summer crops and begun planting our fall and winter crops in their place. Some of the fall crops have already started making their way into the kitchen on our new fall lunch menu. With the long warm summer we had this year, the transition to a fall garden has been slow but over the next few weeks our entire garden will fill up with with new shoots, herbs and vibrant colors and textures. Here is a look at what will be fresh:
the first Fall crops:
Radicchio, Russian Kale, Garlic, French Cabbage, French Breakfast Raddishes, Fava Beans, Tendril Peas, Carrots, Dandelion Greens, Fennel, Mixed Lettuces, Thyme, Tarragon, Chives, Basil and Edible Flowers.