What we're cooking
The menu changes. The fire doesn't.
Printed fresh most weeks. If something below has gone, it means the season moved on — ask us what replaced it.
Served family-style. Three to four plates per person is about right.
To Start
- Wood Oven Bread 12
- Cultured butter, smoked salt, rosemary honey
- Oysters on the Half Shell 24
- Green apple mignonette, horseradish snow
- Charred Octopus 26
- Nduja vinaigrette, fingerling, preserved lemon
- Beef Fat Focaccia 16
- Whipped bone marrow, pickled shallot, chive
From the Garden
All plates vegetarian; ask us for the vegan build.
- Ember Squash 21
- Whipped feta, pepitas, hot honey
- Grilled Little Gems 18
- Buttermilk, black garlic, sunflower crunch
- Coal-Roasted Beets 19
- Goat curd, sorghum, toasted buckwheat
From the Fire
- Smoked Pork Shank 48
- Sorghum glaze, black vinegar, grilled scallion
- Hearth Ribeye 72
- 45-day dry aged, bone marrow butter, charred allium
- Whole Lake Trout 42
- Charred lemon, dill, brown butter
- Hen of the Woods 29
- Smoked soy, chili crisp, cultured cream
Sweet
- Burnt Honey Custard 14
- Olive oil, flaked salt
- Oak Smoked Chocolate Tart 16
- Malt ice cream, cocoa nib
Prices in US dollars, before tax and gratuity. A 4% kitchen equity fee is added to every check and goes directly to the back of house.