Our Story
Chef portrait
Our Story Rooted in the land,
Reserve a Table
Rooted in the land,
inspired by the season
Terre & Table was born from a simple belief: the best meals start with the best ingredients, grown by people who care. Chef Marcus Duval opened our doors in 2016 with a commitment to honest, seasonal cooking.
100% Seasonal MenusOur menu changes with the harvest.
12 Local Farm PartnersEvery supplier is within 60 miles of our kitchen.
Zero-Waste KitchenRoot-to-leaf, nose-to-tail.
Our Values
Good food, done honestly
We build relationships with the farmers, foragers, and fishermen who supply us, and we let their ingredients set the menu rather than the other way around.
What that means for you
- A menu that reflects what is actually in season
- Clear sourcing, so you know where your food comes from
- Thoughtful options for vegetarians and dietary needs
- A wine list built to match the food, at every price point