A single long table, ten courses, one seasonal story told from garden to plate.
Once a season we clear the courtyard, lay a single oak table for twenty-four, and cook one continuous menu that follows the harvest from the first leaf to the final preserve.
There is no à la carte and nothing to choose. You sit where you're seated, pass the plates that arrive, and meet the growers, foragers, and fishermen whose week is on the table in front of you.
Ten courses, paired pours, and the kind of long, unhurried evening that only happens when strangers agree to share one table.
