Part 2: Mind to Paper to Plate; Making of a Menu

Over the next few weeks we will source our ingredients, refine our technique, test concepts, cost out each dish,  and choose how we would like the over all menu to read.

A study guide will be made so the team can become familiar with each item as well as the process it takes for us to create each dish from raw product to plate.

It’s a great feeling to take something from in your mind and work it all the way to a plate that will be set out for our guests to enjoy. It’s a living process and one of the best parts of being a Chef. Look for the release of this menu at the end of March.