Luckily we didn't have to make any decisions, because I was busy contemplating food. These were the "first shoots of the season with scallop marinade". Since the food is all local, ingredients are more limited in the winter. I wonder if that makes it a better time to come since more creativity is required. Or if summer's bounty produces more interesting dishes. Let's not think about this too hard, or we'll have to come back.
With the wine pairing, you can't go quite as local. The wines were unusual, sometimes unfiltered, wines from small wineries.
, some kind of special local oil, and sorrel leaves. The latter demonstrated that they are clearly underrated leaves, and need to show up more often to the party.
We were instructed to eat these with our hands, because it's casual like that. I did check to see if I had any ants in my teeth afterwards.