Garden-fresh dining that updates the Hamptons' 300-year-old farming tradition.. In Short Much of the produce served at chef-owner Colin Ambrose's restaurant comes from his lush garden. The results are arranged on plates like pigmentation rainbows: baby carrots and sugar-snap peas atop, say, a pan-seared organic chicken breast. Other dinner options include potato-crusted flounder and paella. Breakfast items such as huevos rancheros, fresh fruit pancakes, and eggs are served all day, alongside lunchtime soups, sandwiches and salads. The restaurant is small--with a counter and eight tables.