A unique fine dining experience that is truly farm to table, locally sourced and curated to provide simply elegant tasting menus. Between five and seven courses, each small dish is carefully prepared to ignite the senses and display innovative culinary art.

Executive Chef Ryan Carbone (Jupiter, NYC / Tied House, Chicago)
"A proud graduate of the Culinary Institute of America and Connecticut native, Chef Ryan combines creativity with technical expertise in every dish. When he’s not in the kitchen, he enjoys spending time with his dog and relaxing with a good movie. Inspired by the rich bounty of local farms, his passion for food is matched by his balanced approach to both work and life."

Early Spring 2025