sustainable excellence.

"I want the feel, look, sound and smell of the Garden Restaurant to be the perfect combination of classic style and contemporary culture. We want to provide something different, something unique, something that makes a statement about our commitment to sustainability. Above all, we want to provide dishes that are full of flavor and service that is consistent and inviting." - Restaurant Manager David Giarratani

 

We strive to source all of our produce from the Mid-Atlantic region. We purchase our apples, peaches, nectarines and leafy vegetables from Rinehart Orchards in nearby Smithsburg, MD.  Many other vegetables such as corn, tomatoes, squash, cabbage and leafy greens and delivered by Arnold Farms located near Baltimore and Parker Farms in Oak Grove, VA.  By partnering with additional local farms such as Richardson Farms in White Marsh, MD we can guarantee variety during the changing seasons.  We also choose organic produce whenever possible from vendors such as Tuscarora Organic Growers in nearby Hustontown, PA.  In addition to fresh produce we contract fish vendors located near the Chesapeake Bay which enables the freshest and most local fish possible. 

• Our chef looks for what sustainable and affordable in local and organic markets – currently we maintain a 55% locally sourced inventory
• We offer organic wines and beers in our Garden Restaurant and Oracle lounge
• Ensure shade grown, organic free trade coffee in both our Starbucks Outlet and in our Garden Restaurant
• Work with fisheries that stand for conservation and sustainable management of supply
• Use fresh products over frozen whenever possible, over 70% of our menus utilize fresh products