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Join us for an intimate evening centered around a seasonal, locally sourced menu by Zac Powell Tolleson.
Built from what’s growing now and close to home, the menu moves through locally sourced vegetables, fermentation, and thoughtfully raised meat, highlighting the depth and simplicity of regional ingredients at their peak. Each course reflects a quiet balance of texture, acidity, and warmth, shaped by the rhythm of the season.
The evening is designed not just around the food, but around the experience of gathering: whether you’re here for a culinary exploration, to meet new people, or simply to share in good conversation, we hope the night offers space for connection, warmth, and a sense of ease.
A curated selection of wines will accompany the evening, chosen to complement the progression of dishes and enhance the overall experience.
Menu
Beef Tartare
chiles, potato chips
Market Salad
seasonal greens
Sourdough
fermented garlic–honey butter
Grilled Beets
benne seed tahini, blueberry
Bear Creek Pork Chop
green garlic risotto
Buttermilk Ice Cream
strawberry jam, sourdough
*This menu is thoughtfully composed and leaves little room for modification.
Join us for an intimate evening centered around a seasonal, locally sourced menu by Zac Powell Tolleson.
Built from what’s growing now and close to home, the menu moves through locally sourced vegetables, fermentation, and thoughtfully raised meat, highlighting the depth and simplicity of regional ingredients at their peak. Each course reflects a quiet balance of texture, acidity, and warmth, shaped by the rhythm of the season.
The evening is designed not just around the food, but around the experience of gathering: whether you’re here for a culinary exploration, to meet new people, or simply to share in good conversation, we hope the night offers space for connection, warmth, and a sense of ease.
A curated selection of wines will accompany the evening, chosen to complement the progression of dishes and enhance the overall experience.
Menu
Beef Tartare
chiles, potato chips
Market Salad
seasonal greens
Sourdough
fermented garlic–honey butter
Grilled Beets
benne seed tahini, blueberry
Bear Creek Pork Chop
green garlic risotto
Buttermilk Ice Cream
strawberry jam, sourdough
*This menu is thoughtfully composed and leaves little room for modification.