Starting in late October, as our local market season closes, we transition to our Wednesday Cous Cous Menu. Three courses highlight what the changing season has to offer, and the entrée is always built around chef Sean's homemade cous cous.

Ours is cooked the old-fashioned way, slowly in a brass couscousier, and finished with savory toppings made from ingredients such as local lamb, beef, or seafood.