Wild mushrooms over grilled levain, soft farm egg, shaved aged sheep's cheese, and thyme oil.
Our forager walks the ridgeline above the restaurant after the first warm rains and brings back whatever the woods are offering — chanterelles, hen of the woods, the occasional morel. We sear them hard in brown butter, pile them onto grilled levain, and crown the whole thing with a slow-cooked farm egg so the yolk becomes the sauce. Shaved aged sheep's cheese and a thread of thyme oil finish it.
More from the hearth
Ember-Roasted Carrots
Whole carrots cooked in the coals until sweet, dressed with whey, toasted seeds, and dill from the back garden.
Wood-Fired Heritage Pork
Slow-cooked over coals, apple-cider glaze, charred greens, and mustard from our own seed.
Whole Roasted Market Fish
Line-caught and cooked on the bone, brown-butter herbs, grilled lemon, and salt-baked potatoes.