All of our foods are made from scratch in our kitchens by our well trained chefs. Our desserts and pastries are prepared under the guidance of our executive pastry chef, formerly of Payard in New York City. We seek out the best purveyors to guarantee that our customers dine on the finest available meat, poultry, fish and produce. We also try to work with and support local farmers whenever possible. Our sauces start the right way – with homemade stock and a long reduction time, the difference that sets apart the best cuisine.
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