SEASONAL DIVISIONS

We divide the year into three distinct seasons, each inspiring a completely different menu and culinary approach. Every season is a full expression of what the land, waters, and forests give us at their peak.

The Forest (Oct–Feb)

Focus: Wild mushrooms, berries, and autumn/winter produce of the Mid-Atlantic.

Oct — Nov
Venison, wild duck, pumpkins, apples, chanterelles, maitake mushrooms.

Dec
Goose, chestnuts, cranberries, brussels sprouts.

The Sea (Feb–May)

Focus: Fresh seafood from the Chesapeake Bay and Atlantic Coast.

Jan — Mar
Oysters, clams, mussels, striped bass.

Apr — May
Blue catfish, first soft-shell crabs of the season.

The Garden (May–Sep)

Focus: Farm-fresh vegetables, herbs, fruits, and fermented ingredients from Maryland and Virginia.

Jun — Jul
Heirloom tomatoes, cucumbers, late-season strawberries, zucchini, sweet corn.

Aug — Sep
Peaches, plums, eggplant, peppers, melons, grapes.