The 5,500-square-foot venue has seating for 160 in the dining room and lounge area and can accommodate nearly 200 for a reception. A small covered patio that fronts Church Street has an additional 24 seats.
For private events, management is installing floor-to-ceiling drapes in a back section of the dining room to create a semiprivate area with seating for 30. In the back of the restaurant, groups of eight can dine at a table in the open kitchen.
The restaurant describes its menu as American cuisine rooted in European flavors. The food is sourced from Florida farmers, and the menu items change with each season. Current offerings include grilled culotte of cocoa-rubbed steak with crushed potatoes, Maui onion, and charred tomato relish; and braised Jamison Farm lamb with sauce agrodolce and house-made ricotta salata on toasted Moroccan bread.
In addition to a selection of premium wine and cocktails, the bar serves a large selection of craft beer. In a nod to the farm-fresh focus of the menu, the restaurant is decorated with photos of animals and scenery from some of the nearby farms it buys from.
