Bull & Dragon
Chef Aaron starts with pastured only animals, permaculture produce, and wild seafood. We continue by making every thing from scratch with techniques such as natural fermentations, whole animal butchering, house made charcuterie, and produce from our own garden. Then we design the perfect dish for each experience.
We host THE HERB PROJECT a custom, curated, dining experience hosted in our garden every Thursday, Friday, and Saturday at 7:30.