Every menu is a collection of local bounty from which inspiration is drawn from the seasonal products themselves. Each dish is an articulation of the products natural flavours, served at their peak taste. My cooking is slow and deliberate, pausing to pay attention to all the little details that make good food great.
I work with local farmers and foragers to find the highest quality products in local existence. All of my cooking revolves around guest experience, satisfaction, and to reveal a deeper understanding and appreciation for our local ingredients.