From the Kitchen: Creating Our Winter Menu
Menus don’t start with a spreadsheet or a trend list. They start with the time of year, what’s good right now, and what people actually want to eat when it’s cold outside.
This menu was built for January through to March — the heart of winter rolling gently into early spring. It’s a time when you want comfort, warmth and generosity on the plate, but also a bit of freshness to remind you that brighter days are coming.
That balance is what guided every dish.
