Menus

What the fire allows

Four ways to eat here — all of them start at the hearth, and none of them are the same two nights running. The card below is a recent evening. Yours will be written the morning you arrive.

How to eat here

01

Open-hearth dinner service

The nightly à la carte — a short menu of coal-roasted vegetables, hearth breads, and cuts finished over open flame.

Nightly
02

Seasonal tasting menu

Seven courses following the season through the fire, from raw and cured through embers to smoke-touched dessert.

Tasting
03

Private dining

The hearth-side table for up to ten — one fire, one menu, yours for the evening.

Private
04

Whole-animal weekends

One animal, butchered in-house and cooked nose-to-tail across the weekend until it's gone.

Weekends

To begin

From the coals

Hearth bread & cultured butterbaked to order in the embers, ash salt
9
Charred leekstoasted hazelnut, aged sherry, ember oil
16
Ember-roasted beetrootwhipped goat curd, burnt honey, thyme
17
Wood-grilled octopussmoked paprika, confit potato, lemon
24
Wood-grilled octopus on a dark plate with smoked paprika oil
Wood-grilled octopus · smoked paprika

From the hearth

Over live fire

Coal-roasted celeriacblack garlic, walnut, aged parmesan — for the table
26
Whole grilled troutcharred fennel, brown butter, capers
34
Fire-roasted half chickenlemon, thyme, dripping-roast potatoes
38
45-day dry-aged ribeyebone marrow, watercress, ash salt — to share
62
The whole-animal cutthis weekend's beast, carved to order
mkt
Sliced dry-aged ribeye resting beside glowing embers
45-day dry-aged ribeye · to share

To finish

Ash & smoke

Burnt honey & ash ice creama single quenelle, gold, cracked black pepper
12
Wood-fired seasonal fruitoat crumble, crème fraîche
13
Smoked dark chocolate tartsmoked over oak, salted cream
14
Burnt honey and ash ice cream quenelle in a dark bowl
Burnt honey & ash

The tasting menu

Seven courses through the fire

The whole kitchen, in order — from raw and cured, through the embers, to smoke-touched dessert. One seating, the full arc of the hearth. Written each morning; dietary needs handled with notice.

Seven courses 95 With wine pairing 155 Per guest · whole table only

Prices in dollars. Menu changes daily with the season and the market. A discretionary 18% is added for parties of six or more. Sample menu for a fictional restaurant.