This season at Palette, we will focus our attention on local and seasonal indigenous ingredients. Our weekly changing menu will include ingredients such as local fish and shellfish, duck, venison, the three sisters (corn, squash, and beans), cranberries, and blueberries, with various thoughtful presentations.

This week’s menu features panzanella salad, pan seared scallop with 3 sisters succotash and citrus crème brûlée for dessert.

Menus are selected weeks in advance, and items may change slightly based on availability and seasonality. Please inform us of any allergies or dietary restrictions in advance so we can accommodate you.

Dining is al fresco, weather permitting, and BYOB.

Learn More & Register