A History of excellence
It all started when...
Chef Gropp passed his knowledge, experience and love for creating classical dishes like Beef Wellington, Coq au Vin and Rack of Lamb down to his sons Michael and Anthony.
In 2013, the second generation restaurateurs added an in-house Olive Oil and Vinegar Boutique, featuring a tasting bar of approximately 30 premium flavored and infused extra virgin olive oils and balsamic vinegars. While the Petite Auberge chefs incorporate these olive oils and vinegars into delectable, heart-healthy dishes, as well as into a select list of specialty cocktails, the Boutique offers bottles custom blended for purchase. In addition, Michael’s personal love of wine has allowed Petite Auberge to assemble a spectacular wine list, featuring varietals from some of the world’s finest wine regions.