Working closely with Chef Mike Holbein, proprietor Kerry London Myers has designed an eclectic menu featuring Northwest specialties with an overwhelming emphasis on fresh and organic products. Also an accomplished glass artist and musician, Chef Mike understands how to match Robin Hood’s natural charm and ambience with beautifully plated, creative dishes. One of the best examples of Robin Hood’s focus on community and local products is in Chef Mike and Kerry’s relationship with Nick Browne, proprietor of High Water Farms located in the Skokomish Valley. Only 8 miles away, Nick has dedicated 5 acres of his fileds to provide over 85% of the Restaurant’s summer produce.

Everything from spring mix greens, spinach, basil, potatoes, carrots, and winter squash are served fresh from farm to plate, often being delivered by bicycle for an extra sense of community and environmental responsibility. With enthusiasm and pride, Kerry speaks of hand-selecting seeds with her Chef and farmer, saying, “I now have the pleasure of seeing the vegetables we selected served on our guests’ plates.”

**NEWS ALERT - Farmer Browne has planted our seeds - We expect our first crops (arugula, mizuna mustard greens, bok choy, and radishes) by April-May. Thank you Nick Browne and Kelsey Martin-Keating at High Water Farm, this is such a joy!

Greenhouse snapshot of our first crops!