$90 per person + tax & gratuity
*Wine pairings available for an additional $35
Please note, all dining reservations on Thursday, Friday, & Saturday 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.