With plenty of air, light and space, the greenhouse helps cultivate warm season vegetables such as peppers and cucumbers.
These plants do best with direct bright light.
Micro greens are a greenhouse favorite. We use them to enhance the flavor, texture, and color of our salads, or alone as a garnishes.
It’s been a great season for strawberries this year! Plump and ripe, you’ll enjoy them in our salads, desserts and at the bar.
We grow a plethora of vegetables and herbs that inspire our menu planning including fresh arugula, eggplants, cucumbers, squash and squash blossoms, thyme and so much more.
Maintaining the garden is no easy task. Our team devotes about 12 hours each week to tending the garden.
The Herb Garden
Some of our best menu ideas come to our chefs as they work in the garden like the scrumptious Corn Agnolitti which uses lemon, thyme, and wilted arugula picked fresh from the garden.
Each herb is inspected for peak freshness and carefully picked before it reaches the restaurant.
The best time to clip Lavender is when the plant begins showing color. Bunches can be used for sachets and potpourri, or of course in food.
Lavender is excellent with duck!
Proprietor Harold Imperatore taking in the view and admiring the wide variety of plants, herbs and vegetables. It’s been a great growing season!
Looks like these leafy greens are ready for the kitchen cutting board.
Amazing results, with no chemical fertilizers or pesticides!
Fresh radishes adorn our salads.
Our playful restaurant mascots help keep the rodents away.
Colorful bounty ready to head back to the kitchen, cutting takes place every morning around 10 am.
Follow us on facebook to see everyday pickings from our garden.