Farmer's Table

Farmer's Table only use and serve grass-fed and grass-finished beef. Farmer's Table's Vero water system produces water that is five times filtered and mineral enhanced. Serving Vero allows Farmer's Table to reduce Farmer's Table's carbon footprint and minimizes Farmer's Table's waste. All of Farmer's Table's proteins are "never ever" proteins meani... ng the animals have never been administered antibiotics, hormones, or steroids ever. Farmer's Table believes in keeping Farmer's Table's restaurant free of High Fructose Corn Syrup and GMOs. All are eggs are cage-free and fed a vegetarian diet with no hormones, pesticides, antibiotics or steroids. All of the wood in the restaurant (minus the tables and chairs) was reclaimed from a 60 year old barn in Wisconsin. Most of the herbs Farmer's Table uses are grown here in Farmer's Table's garden which is tended by Farmer Jay. All of Farmer's Table's bar mixers are made in-house using fresh juices and organic syrups. The fig is Farmer's Table's logo because it is a symbol of life and origin. Farmer's Table's kitchen is a scratch kitchen producing around 95% of Farmer's Table's finished dishes from scratch. Farmer's Table's mozzarella cheese is made fresh and hand stretched twice daily for that day's menu. Farmer's Table's frozen drinks are free of chemicals and other additives. All of Farmer's Table's coffee is certified organic and fair-trade. Farmer's Table's on-site Pastry Chef specializes in cholesterol-free vegan desserts. Farmer's Table's hot teas are crafted by Nata Mason the tea master of Trend Tea, located on the second floor of the hotel. Farmer's Table's menu is created and driven by conscious, healthy, clean eating philosophies.Read More