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On the Farm

We work with a number of farms in the area to support “local” at the restaurant. We use Spence Farm, Kinnikinnick, and Nichols for most of the produce, Kilgus Farm for goats and veal, and Prairie Fruits Farm for goat cheeses.

Stephanie likes to see how the animals we use in our kitchen are raised before working with a farm, as not all farms have the same practices.

David Ochs works as our forager who will always be checking out new farms and finding fun new products.