Seared Hangar steak with honey nut squash

FOOD

Led by Head Chef Ryan Boya, the culinary program at Wild Hare is a true celebration of quality, flavor and fun. With a 95% from-scratch kitchen, Wild Hare provides daily fresh baked and handmade pastries, a lively and approachable breakfast and lunch menu, as well as an elegant and creative dinner menu. The kitchen team at Wild Hare prides itself on taking everyday dishes and commonplace flavors and adding a whimsical and exciting twist.

Roasted carrots
Chef Ryan Boya
Dinner spread
Dessert
Eggs Benedict
Patatas Bravas
Roasted broccoli
Roasted Honeynut Squash
Japanese milk bread
Rabbit Ragu
Beet-cured Scallop Crudo
Pork Belly