FARMER'S TABLE

We only use and serve grass-fed and grass-finished beef. Our Vero water system produces water that is five times filtered and mineral enhanced. Serving Vero allows us to reduce our carbon footprint and minimizes our waste. All of our proteins are "never ever" proteins meaning the animals have never been administered antibiotics, hormones, or steroids ever. We believe in keeping our restaurant free of High Fructose Corn Syrup and GMOs. All are eggs are cage-free and fed a vegetarian diet with no hormones, pesticides, antibiotics or steroids. All of the wood in the restaurant (minus the tables and chairs) was reclaimed from a 60 year old barn in Wisconsin. Most of the herbs we use are grown here in our garden which is tended by Farmer Jay. All of our bar mixers are made in-house using fresh juices and organic syrups. The fig is our logo because it is a symbol of life and origin. Our kitchen is a scratch kitchen producing around 95% of our finished dishes from scratch. Our mozzarella cheese is made fresh and hand stretched twice daily for that day's menu. Our frozen drinks are free of chemicals and other additives. All of our coffee is certified organic and fair-trade. Our on-site Pastry Chef specializes in cholesterol-free vegan desserts. Our hot teas are crafted by Nata Mason the tea master of Trend Tea, located on the second floor of the hotel. Our menu is created and driven by conscious, healthy, clean eating philosophies.