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.
SPRING
Spring is when everything begins to wake up again, and the farms we partner with start sending us the first signs of the season.
We spoke with our Culinary Director, Peter Phillips, about what makes spring so special in the kitchen. For him, it’s the return of ingredients that feel fresh, green, and full of life: fava beans, asparagus, peas, mint, tarragon, artichokes, soft greens, berries, cherries, raspberries, and bright citrus.
As always, we’ve built our menus around these seasonal treasures, letting each ingredient lead the way.
