At The Butcher’s Daughter, authenticity and connection—to our community and the land that sustains us—are at the heart of everything we do.
Our menu is a collaboration with local farms, ensuring that every dish bursts with the flavors of freshly harvested produce, received daily at each location.
SUMMER
We’ve reached peak summer. The farms we work with are overflowing with vibrant produce, and the kitchen gets to work with ingredients at their fullest flavor.
Our Culinary Director, Peter Phillips, looks forward to the arrival of sun-ripened tomatoes, sweet corn, zucchini, stone fruit, berries, and the fragrant herbs. These ingredients inspire the menu, allowing vegetables to take center stage at their most vibrant.
Every season brings something new to the table. Summer just happens to be one of our favorites.
