When a young cook strives to become a chef, rarely is the chief reason anything other than dinner service. That is where the glamor, the high profile ingredients, the food critics, and the guests all seem to dwell. Restaurants tend to focus on the dinner shift much more than the other two meal periods. I found myself following that trend, putting most of my effort and inspiration into the dinner menu. While I have always been proud of what we serve on our breakfast and lunch menus, it has regrettably gotten the least of my attention.
Until this year.
I have spent the last few months working hard with my team to develop a new way of dining during the daytime hours of your stay at The Inn. The result of these efforts is what we are proud to call our Daytime Menu. Offered from 8 a.m. to 2 p.m., this menu represents the next generation of brunch, and the vibe this menu has is electric.
The food is fun, the flavors are unique, and the opportunity to enjoy a coursed meal during the day has presented itself for the first time here at Tarragon. This menu is built to cater to a slow dining experience while also having options for a quick bite.
With the addition of items such as a cheese plate, a meat plate, and a pickled vegetable plate, we have elevated certain aspects to encourage a relaxing experience of conversation with your friends and family while enjoying some of the food that makes us unique.
I am so happy with what we have put together, and I look very forward to cooking for you soon.
Chef Bret Andreasen
One response to “Introducing Our New Daytime Menu – A Letter from Chef Bret”
Thank you Chef Andreasen! We appreciate the exciting news about the new menu. In particular, we are grateful for the thoughtful vegetarian/pescetarian options, the enticing photos of the fresh ingredients and beautiful colors in the food presentations. We look forward to experiencing the daytime menu at the end of the month, one of the reasons we love returning to the Inn. David and Beth