October Friday | Saturday Evenings
Our October menu balances the season’s cool temperatures with warm flavors. Rich proteins, autumn gourds and squashes, hearty greens, and orchard fruits are enhanced by techniques like roasting, smoking, poaching, and candying, while nuts, brandy, cinnamon and butterscotch highlight the natural sweetness and deeper flavor that these cooking methods coax from the ingredients themselves.
As we wrap up our season we lean heavily on autumn fruits, while radishes and cool weather lettuces are flourishing along with sweet potatoes and local pecans. Late autumn crops and winter vegetable greens accompany proteins sourced from Tulsa ranchers. The cool weather invites heavier techniques and elevated comfort foods. Ashley and I look forward to thanking you for a welcoming first season!
Oktoberfest Friday | Saturday Evenings
Enjoy a customized menu celebrating Oktoberfest as well has garden infused specialty batch beers brewed by Pearl Beach Brewery specifically for this event!
Chef Andrew Donovan
Recognized as one of America’s Best Chefs in 2013 by the association Best Chefs America, Andrew Donovan comes to us from Pompano Beach, Florida where he was the Executive Chef at Orzo Bay Boca Raton. With a background from the Art Institute of Fort Lauderdale, Chef Donovan received his degree in Culinary Arts in 2000 and helped enhance the culinary experience and artisanship through various roles throughout the west coast.
From 2010-2014, Donovan and his wife owned and operated the farm-to-table concept Brine and Bottle in Nags Head, NC, which was featured on Food Network’s “Diners, Drive-Ins and Dives”, as well as Taste of the South and Outer Banks magazines.