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How a seasonal menu comes together
A seasonal menu starts at the market, not on paper. The kitchen looks at what is freshest, then builds dishes around it. When an ingredient peaks, it earns a spot; when it fades, the dish changes or leaves.
A short menu makes this easier. With fewer dishes, each gets more attention in prep and on the plate, and the team can adjust quickly when a delivery changes.
For guests, it means no two visits are exactly alike. Ask your server what is new, and what the kitchen is most excited about this week.
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