Filet & Duck $90 per person + tax and gratuity
16oz T-bone $100 per person + tax and gratuity
Butter Beets & Patty Pan Squash $70 per person +tax and gratuity
$35 Wine Pairing add-on
Please note, all dining reservations must eat off the the prix fixe menu.
Every February our gardener Jackie begins planting in the Story Culinary Garden’s hoop houses. By the end of March, she’ll be harvesting pea shoots, young spinach, beet tops, and radishes. Once the ground has fully softened, the rest of the restaurant’s produce is planted and harvested throughout the summer.