An Invitation.

A plated dessert with a quenelle of light-colored sorbet, garnished with edible flowers and green herbs, resting on crumbled crumbly base with piped cream or mousse around the base.
Close-up of a gourmet dish with thin slices of fish, green leaves, and small red garnishes on a dark plate, garnished with a green herb and a drizzle of sauce.

WINTER

As winter settles in, the kitchen is embracing the season’s quiet beauty with new dishes that
highlight what’s growing now, and what’s been carefully preserved from months past.

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Breaded fish fillet with noodles, greens, and herbs in a green bowl.
Elegant plated dish with thin slices of fish, orange sauce, edible flowers, microgreens, and crunchy garnishes on a decorative blue-rimmed plate.
“Inspired by the spirit of the Piedmont, we carefully craft each menu selection with ingredients from our own culinary farm. Ask questions, explore the senses, and take delight in the edible journey created just for you.”
— Chef Steven Devereaux Greene

Reserve your Herons Experience

Reserve
Seafood appetizers served in shell-shaped cups arranged on a decorative plate on a table.