Why Our Menus Change Four Times a Year (And Yours Should Too)

Ask any chef what they'd serve at their own wedding and the answer starts with a month, not a dish. Produce at peak season needs less intervention, plates brighter, and costs less — a rare triple win.

Our fall board is built around what the market does best in October: delicata squash, late figs, chanterelles, and the first pressing of local cider that ends up in our braising liquid.

Seasonal menus also solve the sameness problem. If your guests attend four weddings a summer, the fastest way to be memorable is to serve what the other three couldn't get in June.

Booking off-season? Lean into it. Winter menus support the richest food we make — braises, roasted roots, brown butter everything — at guest-count prices that summer couples would envy.

Every item in our online menu shows live seasonal availability, so what you add to your cart is what our kitchen can actually source for your date.