Our head chef treats the seasonal menu less like a marketing exercise and more like an ongoing conversation with the farms we work with. Every few weeks, a new delivery of produce reshapes what appears on the tasting menu, which means returning guests genuinely encounter a different restaurant depending on when they visit throughout the year.

How The Seasons Shape The Menu

Spring menus tend to lean bright and vegetable forward, built around the first asparagus and pea harvests from our regional partners nearby. By late summer, the kitchen shifts toward stone fruit and grilled dishes served on the terrace, while winter brings slower braises and a heavier reliance on root vegetables sourced from storage cellars nearby.

Autumn sits somewhere between the two, with the kitchen experimenting heavily during this transition period as summer produce fades and the first hardy vegetables of the colder months begin arriving from our regular growers.

A Closer Look At The Chef's Table

"We do not decide the menu, the season does, we just figure out how to plate it well." Stayvo Executive Chef

For guests who want a deeper experience, our chef's table seats up to six people directly in the kitchen, offering a multi course dinner with commentary from the chef on where each ingredient came from and why it made the cut that particular week of the season.

These seatings are limited and typically book out several weeks in advance during peak travel season, so guests hoping to secure a spot are encouraged to request their date well ahead of arrival rather than upon checking in.

Reserving Your Table

Reservations for both the main dining room and the chef's table can be made through our Dining page, and our concierge is always happy to note dietary preferences ahead of your visit so the kitchen can prepare thoughtful alternatives without disrupting the overall rhythm of the tasting menu you have chosen for the evening ahead.

Following What's New In The Kitchen

Guests curious about upcoming menu changes can follow our kitchen's seasonal notes online each month, where the chef often shares early previews of dishes still being carefully tested before they officially reach the printed tasting menu each new season of the coming year ahead of everyone.

Pairing Wine With The Season

Our sommelier updates the wine list alongside every seasonal menu change, favoring smaller regional producers whose bottles are rarely found outside the immediate area. Pairings are suggested course by course at the chef's table, though the main dining room also offers a shorter guided pairing for guests who want the experience without the full six course commitment that evening.

Private Events In The Kitchen

Smaller groups celebrating a birthday or anniversary can also book the kitchen space for a private version of the chef's table experience, complete with a custom menu built around any specific requests submitted ahead of the date. A small touch guests come to expect.