Notes on the Autumn Menu: Wild Foraging & Low-Intervention Bottles

Every seasonal transition starts with a conversation at the farmers' market rather than a kitchen brainstorm. When the morning air turned crisp last week, our suppliers brought in the first haul of cultivated maitake and golden chanterelles from the western hills.

In our morning service, that translates into our new Wild Mushroom & Whipped Ricotta Toast—thick slabs of slow-fermented sourdough toasted in brown butter, topped with sheep's milk ricotta whipped with fresh lemon thyme.

By 5:00 PM, when the lamps dim and candlelight takes over the room, these same mushrooms find their way into our Handmade Saffron Tagliatelle, tossed in a confit chanterelle emulsion and topped with cured egg yolk.

To pair with the earthiness of the autumn kitchen, our beverage director has brought in three new low-intervention orange wines that carry just enough grip and dried-stone-fruit acidity to slice through rich butter sauces.