Topping Rose Farm, lovingly tended to by local farmer Jeff Negron, is not only a source of produce for the Restaurant, but also serves as inspiration for our seasonal menu.  

Here's What's Growing This Season

This spring, we'll plant several varieties of beets, onions, potatoes, radishes, kale, spinach, swiss chard, cabbage, lettuces, cucumbers, squash, beans, peppers, peas, corn, watermelon and eggplant.  We'll also have an herb garden that includes astec sweet herb, basil, borage, chamomile, chervil, chilves, cilantro, dill, fennel, lavender, lemon verbena, lovage, marjoram, mint, oregano, parsley, rosemary, safe, stinging nettle and thyme.

We can't wait until it's time to harvest! 

We are honored by the following accolades

Conde Nast Johansens Award 2015


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