A rustic, refined autumn plate: tender braised venison shank sits atop caramelized roasted root vegetables, crowned by a medley of sautéed wild mushrooms (chanterelle, oyster or seasonal) tossed in butter, thyme, and garlic. A spiced-mead reduction is spooned over the meat, adding warm sweetness that plays against the mushrooms’ deep umami. Aromas of maple smoke, charred rosemary, and roasted apple linger in the air. Each bite is earthy and warm — the season on a fork, equal parts abundance and farewell.