Winter, Spring, Summer, Fall.
At Herons, the menu shifts with the seasons. But more than that, it’s shaped by our One Oak Farm.
Every dish begins with what’s growing. Crisp greens in early spring. Tomatoes and corn at the height of summer. Fall squash in warm shades of gold and orange. The quiet depth of winter roots. Chef Steven and the team work closely with Farmer Adam to bring the best of each season to the plate.
The result is a menu that reflects not just time of year, but a deeper connection to place and process. Always evolving. Always grounded in the bounty of a recent harvest.
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@annarouth
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