Do you ever go to your refrigerator, peer inside, and find yourself stumped about what to prepare?  Think about the way a vine-ripened tomato tastes, just off the vine, still warm from the sun, gushing with sweetness and seeds as you take a bite right after plucking it from a plant in your home garden box.  If you aren't a gardener, or if you are craving that perfect freshness before the season really kicks off, you're in luck. 

During this beautiful spring season (which is swiftly turning into summer) it is prime time to capitalize on the fresh seasonal produce available from local purveyors.

We focus on finding produce from local providers, and right now we're gorging ourselves on the luscious selections coming through our back door from all of our friends in local produce.  This week, Sweet Valley Organics came to our door with gorgeous butter lettuce (check out the picture), arugula, and beautiful baby turnips. 

The butter lettuce has become the "bed" for a number of our entree salads, we're making the arugula into a deliciously fresh pesto and using it to top our Hawaiian Walu (a white fish), and the baby turnips are cooked to perfection and accompany our pheasant dish, using both the turnip and the greens. 

The value of these veggies is fantastic in nutritional terms, with regards to taste, and because there are ways to utilize the entire vegetable to highlight savory meats.  How sweet it is to eat local and seasonal, and to let these fresh ingredients steal the show. 

Join us in our restaurant to try what is fresh right now.  We have specials that change daily, so there is always something new to sample!