A Few of My Favorite Things

My dying dish, I often tell our cherished patrons, is this one. Delicate aromatics, artfully arranged in the bowl, come alive only when the star ingredient—a steaming, enigmatic broth—is poured before our diners’ eyes, its fragrance rising in gentle curls.

There’s something sacred about a beautiful broth or delicate consommé. The finest bones from the most lovingly raised animals, nourished on vibrant pastures, are distilled into this ethereal elixir. Sipped with reverence, it stirs the soul and makes you feel truly alive.

Spring awakens that same vitality. Our menu now blooms with the season’s finest expressions—each day introducing a new ingredient that graces one of the five exquisite courses at Coq au Vin’s dinner service.

I’m endlessly grateful for spring’s promises: the dandelion bouquets our children present with beaming pride; the young Poulet Bresse chicks, each affectionately named “Cute” by our daughter, Amora; the gleeful squeals of our little ones dashing through the kitchen garden sprinkler on the first barely warm day. Even our son, River, feels the season’s metamorphosis, begging to be a butterfly and insisting I capture his transformation.

These are a few of my favorite things.

During service, I often share that our most memorable dining experiences in Europe were at farmers’ tables—always coursed, always divine. Yet we also cherish those simpler moments, both here and abroad, at unpretentious spots where fresh, soul-satisfying, scratch-made fare is ordered at the counter, and you’re trusted to pour from a carafe of local, delightful wine.

This May, alongside our beloved dinner service - we’re thrilled to introduce a casual lunch bistro menu. From noon to 3 p.m., Thursday through Sunday, enjoy an à la carte menu of the day showcasing our favorite spring flavors, paired with affordable, delicious wines by the glass. Walk-ins and reservations are welcome.

Join us this weekend for a trial run! Mention this email for a complimentary glass of wine.

We can’t wait to toast to spring and share farm-fresh lunch fare with you soon.

Cheers,

Rose, George & Farmily

More of my favorite things:

George’s country sourdough loaf has been a part of my life since I first met George. Its starter, nurtured with the devotion of a monk and tended as faithfully as his daily prayers, grows ever more delicious with time. Savor it fresh, a perfect light snack from our lunch menu.

Nothing rivals the delight of George’s hand-rolled egg yolk pasta, especially in spring. Its vibrant golden hue, born from the rich chlorophyll of young spring grass grazed by free-ranging chickens, is as dazzling as its flavor. This pasta, in a variety of exquisite forms, will be a staple on our menu du jour.

Steak, or classic steak frites, is a lunch menu favorite, capturing the bistro flair we crave. Our Sea Breeze Farm-style beef—mature, flavor-rich, and dry-aged for depth—shines with an irresistibly delicious pan sauce. Paired often with duck fat frites or butter-poached asparagus, it’s a dish to savor.

To me, every scene is enriched by the presence of a chicken and a young child. Their constant scratching and pecking create a soothing rhythm, emblematic of a self-sustaining system. They are living proof of a wholesome ecosystem that, when nurtured, perpetuates this beautiful cycle—feeding, nourishing, and renewing itself in harmony.

Madrona picked me all the dandelions.

The real reason for the kitchen garden sprinkler, is to water the children.