Hurry in and get this one while it lasts, folks! Chef de Cuisine Jeremy Webb has put together a beautiful selection of local specialties to accompany one of the season’s highlights: locally foraged chanterelle mushrooms from Nelson County.
These fresh, flavorful chanterelles are grilled with butter and salt, then served alongside Noah’s Arcade from Twenty Paces, a semi-soft aged tomme made from sheep and goat’s milk. Rounding things out are pickled watermelon gherkins, local peach coulis, and crostini.
You won’t find this dish on our menu, because foraged chanterelles only arrive in small, unexpected batches. Jeremy says this may be the last treasure trove of the season.