Our culinary and gardening teams collaborate closely to deliver a farm-to-table experience year-round. We take great pride in being our own sustainable grown farmers market, with estate-raised chickens supplying fresh daily eggs, estate-produced honey, sourcing our beef from our direct neighbor, and three dedicated gardens to support our culinary endeavors. Our garden adheres to sustainable practices such as low-till farming, composting, seed-saving for reseeding, and exclusively utilizing neem oil, a naturally occurring pesticide. If our estate doesn’t have what we need, we connect with the nearest local farmer who does. Farmer Mikey and Chef Bellec come together to ensure our menu is sustainable and delicious.