"A menu should serve as a portal into the mind of a chef. Its role can be whimsical, eclectic, persuasive or elegant. This particular inscription presented with the captain's ticket at the end of the meal was a precious sendoff. The night was warm and buzzing with cicadas; the carte read like a summer rhapsody, from the cool tomatoes “on the vine” to an enchanting English pea burger and breads as unique as the setting itself." - MICHELIN Inspectors
