Bread and cultured butterV
Baked here, salted butter churned on site
Our kitchen
Twelve dishes, and no more
A long menu means a freezer. We cook twelve things, we buy for those twelve things, and when something runs out that is the end of it for the night. It is a harder way to run a kitchen and it is the only way we know how to keep everything worth ordering.
The menu moves with the season rather than the calendar. When the asparagus is good it goes on. When it stops being good it comes off, and nobody writes a press release about it.
Photo slotThe pass at Shiely's