organic carrot and beet variations, chevre, pistachio, pink balsamic 12
we're foolish enough to think we can reflect the seasons and the unique bounty of our region in a yearly series of 12 menus. each cobbled together with ideas and inspirations from cooks, chefs, farmers, ranchers and artisans to create a dining experience with warmth, hospitality and casual comfort. our work shows a respect for ingredients we procure and reflects a relentless commitment to explore, adapt and improve.
sustainable seafood from our friends at fisherman’s market mp
slow braised ragu, hand cut pappardelle, gremolata, pecorino 30
from our friends at dc ranch – daily cuts and preparations mp