Coltivare means “cultivate” in Italian. We cultivate learning and cultivate land. Then we transform it into local, farm-fresh dining. Our unique and seasonal menus use fresh food from the TC3 farm, along with other local ingredients.
Our menus have been put together by Executive Chef Richard Brosseau. Richard’s philosophy on cooking is to offer the tastiest food, which is done best by sourcing our ingredients locally. His style of cooking farm to fork originated more than 20 years ago before the locavore movement started gaining momentum. Chef Brosseau loves to present his farm-fresh ingredients by preparing them simply and letting their natural flavors shine.
Coltivare prides itself in being a pioneer of the “foodie” movement. We offer a modern, rustic, and inviting atmosphere that celebrates the brilliant flavors of food and drink. The future of food is not in a box. It’s in the soil. It’s in a real kitchen with real people. And it tastes incredible.
BRUNCH : 11AM – 2PM SAT & SUN
LUNCH : 11:30AM – 2PM TUE-FRI
BAR MENU 2pm-5pm TUES-SUN
DINNER : 5PM – 9PM SUN and TUE/5PM – 10PM WED-SAT
CLOSED MONDAY
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