My menu is casual, designed to appeal to everyone from bar customers to hotel guests. I focus on small plates, large plates and sandwiches. I like to keep things simple and seasonal. A good example is my Farmer’s Salad—a small plate composed of raw green market vegetables, feta cheese and an herbed sherry vinaigrette. Right now, I’m featuring thinly sliced cauliflower, available in three colors, as the raw vegetable.