We started our restaurant four years ago to highlight organic fruits and vegetables from our farm. There was no restaurant in Central California to experience seasonal, locally grown and organic fare. Nothing can compare in taste to fruits and vegetables that are picked at the height of freshness and served the same day.
Our chef Julie Simon moved to Central California from France where it was a daily routine to go to the farmers’ market to get your daily needs. She grew up creating her menus on what was seasonally available.