The Village Links started it's Farm-to-table effort in 2013. A variety of vegetables and seasonal produce are grown for use in our Reserve 22 Restaurant. We also produce herbs and micro-greens year round to provide fresh ingredients for our chef to use. Some examples of our seasonal fare include heirloom cherry tomatoes, Jalapeno and bell peppers, kale, Italian basil, thyme and rosemary. Our Reserve 22 bartenders used fresh mint and rosemary in their specialty cocktails.
