Dinner Menu

DINNER MENU

SUBJECT TO CHANGE NIGHTLY-

THIS IS ONLY A SAMPLE

SMALL PLATES AND SALADS

MIXED GREEN SALAD 10 GF
smoked feta, roasted broccoli, candied rhubarb, blueberry vinaigrette

GRILLED FRISEE SALAD 10 GF
spicy almonds, spring onion, strawberry chips, blue cheese, strawberry yogurt dressing

GRILLED BONE MARROW 15
charred rhubarb compote, crispy salami, harissa aioli, fresh mint, sourdough

WAGYU STEAK TARTARE  15 *
ash aioli, microgreens, tallow brioche 

CHARRED OCTOPUS 17
fava bean puree, beluga lentils, miso bbq, candied basil

ARTISANAL CHEESE PLATE  15
strawberry jam, candied nuts, burnt honey, sourdough crackers

GRILLED HERB SAUSAGE  13 GF
lady peas, pickled ramps, forager’s aioli, asparagus, mustard vinaigrette, micro salad

MANCHESTER FARMS QUAIL  15 GF
rhubarb syrup, benton’s bacon, fava & navy bean salad, fried parsley

CHARRED PORK RIBS  14 GF
strawberry-jalapeno glaze, chiffonade basil, sunflower seeds

SMOKED RAMP GNOCCHI 16
asparagus, english peas, puffed wild rice, hibiscus aioli, vegetable ash

WOOD FIRED SHRIMP 13
za’atar spice, white bean hummus, lemon gastrique, smoked feta, oregano

YELLOWFIN TUNA CRUDO 16 GF
strawberry, green garlic aioli, asparagus, lemon, smoked hazelnuts, olive oil

COMPOSED PLATES

DRY AGED DUCK BREAST* 33 
lemon-thyme strata, sm0ked pea puree, macerated blueberries, creme fraiche

SMOKED BUTTER SEARED CATCH of the DAY 35 
local field peas, squid ink cous cous, marcona almonds, grilled pepper coulis, roullie

GRILLED MARS HILL MUSHROOM  25 
fried rice, sweet & sour sauce, allium aioli, pickled bamboo shoots, scallion, sriracha

 

CHEF’S TASTING MENU

OFFERED SUNDAY – THURSDAY  95 per person

FROM THE FIRE

DRY AGED FILET MIGNON  MP

8 oz, CERTIFIED ANGUS BEEF

TRI TIP  MP

8 oz, APPLE BRANDY BEEF

RIBEYE  MP

12 oz,  APPLE BRANDY BEEF

30 Day DRY AGED RIBEYE  MP

12 oz,  CERTIFIED ANGUS BEED

WAGYU ZABUTON  MP

8 oz, SNAKE RIVER FARMS

 NEW YORK STRIP  MP

10 oz, USDA PRIME

COULOTTE  MP

8 oz, APPLE BRANDY BEEF

 

ALL ITEMS FROM THE FIRE INCLUDE ONE OF THE FOLLOWING SAUCES, EACH ADDITIONAL $1
SPRING CHIMICHURRI     HORSERADISH CREAM    SMOKED BLACK GARLIC BUTTER    AP SAUCE

 

SIDES

EMBERED ENGLISH PEAS 10 GF
carrot crema, mint vinaigrette, ramp leaves

CRISPY CONFIT POTATOES 12 GF
smoked salsa verde, black garlic, tallow vinaigrette

LOCAL MUSHROOM RAGOUT 12 GF
white wine, wilted greens, garlic

CHARRED RAINBOW CARROTS 9 GF
au poivre, steak seasoning, ricotta, scallion grass

WOOD FIRED BEETS 10 GF
smoked blueberries, goat cheese, pecans, lemon

GRILLED LOCAL ASPARAGUS 11 GF
ramp pesto, balsamic aioli, parmesan

COAL ROASTED BROCCOLI 9 GF
tomato jam, bacon vinaigrette, aged cheddar

PARKER HOUSE ROLL 3 EA
sea salt, ramp butter