The Progress

Succulent, pan-seared sea scallops with sunchoke puree, crispy pancetta, and a lemon-caper beurre blanc.

Flaky pastry crust filled with a medley of seasonal vegetables and herbed goat cheese. A vibrant vegetarian delight.

Locally-sourced beef patty, house-made pickles, aged cheddar, and a secret sauce on a brioche bun.

Fork-tender, wine-braised beef short ribs served with creamy polenta and gremolata. Comfort food elevated.

A rotating selection of local and imported cheeses, served with honeycomb, fig jam, and house-made crackers.

Creamy arborio rice with foraged wild mushrooms, Parmesan, and a truffle essence. Rich and earthy.

Slow-roasted, herb-marinated half chicken, served with seasonal root vegetables and pan jus. A rustic classic.