DINNER MENU
SAMPLE MENU
CHANGES NIGHTLY
SMALL PLATES AND SALADS
LOCAL ARUGULA SALAD 10 GF
blue cheese, pickled ginger, spicy pecans, grilled apples, smoked apple, vinaigrette
GRILLED ROMAINE SALAD 10
pretzel croutons, corn nuts, grilled cabbage, pickled sweet potato, beer mustard vinaigrette
CHERMOULA GRILLED SHRIMP 15 GF
Turkish potato salad, pickled garlic, cajun corn rib, fresh dill
WAGYU STEAK TARTARE 17 *
ash aioli, microgreens, tallow brioche
FENNEL RICOTTA MEATBALLS 14
coconut ginger sticky rice, house-made wontons, soy sambol glaze, scallions, sesame seeds
CHARGRILLED OCTOPUS 18 GF
beluga lentils, fall squash puree, coffee crumble, roasted grape relish, rosemary
EMBERED LOCAL EMU 17 GF
goat cheese risotto, charred eggplant puree, chili blueberries , pickled mustard seed, pistachio crumb
CHARRED BONE MARROW 16
green curry, pickled cashews, figs, house-made paneer, fried shallot, sourdough
LEMON GRILLED CALAMARI STEAK 15 GF
tomato pepper coulis, tzatziki, smoked figs, olives, roasted garlic, fried capers
GRILLED BOURBON GNOCCHI 16
fried sweet potatoes, crispy sage, ash spiced walnuts angostura aioli, pickled peppers, orange
COMPOSED PLATES
DRY AGED SMOKED DUCK BREAST* 35 GF
red sorghum, delicata squash, apple chèvre puree, local beans, cider duck jus, marcona almonds
SESAME CRUSTED DRY AGED CATCH OF THE DAY 35
sweet chili aioli, charred red cabbage, onion fritter, spiced peanuts, scallion oil
GRILLED LOCAL EGGPLANT 27
house-made papperdelle, smoke roasted ragu, sour corn, cherry tomato relish
FROM THE FIRE
WAGYU COULOTTE MP
8 oz, CHATEL FARMS
RIBEYE MP
12 oz, APPLE BRANDY BEEF
TRI-TIP MP
9 oz, APPLE BRANDY BEEF
FLAT IRON MP
9 oz, FRENCH BROAD RIVER FARMS
NEW YORK STRIP MP
10 oz, FRENCH BROAD RIVER FARMS
PETITE TENDER MP
9 oz, CERTIFIED ANGUS BEEF
VENISON CHOP MP
9 oz, DURHAM RANCH, NEW ZEALAND
ALL ITEMS FROM THE FIRE INCLUDE ONE OF THE FOLLOWING SAUCES, EACH ADDITIONAL $1
AUTUMN CHIMICHURRI HORSERADISH CREAM WHIPPED ROASTED FIG BUTTER AT HOME PROPER SIGNATURE STEAK SAUCE
SIDES
CRISPY CONFIT POTATOES 13 GF
maple demi-glace, chevre sherry vinaigrette, smoked onions, pickled butternut squash
EMBERED LOCAL SQUASH 11 GF
hazelnut dukkah, pistou, smoked goat cheese
CHARRED CORN FRITTERS 12 GF
elote yogurt, sweet corn jam, pickled onion
SMOKED SMASHED SWEET POTATO 13
brie, ginger, onions, pumkin seeds, tart shell
LOCAL MUSHROOM MEDLEY 13 GF
mole verde, spiced pecans, scallions, cilantro
GRILLED LOUISIANA BEANS 10
dill buttermilk vin, tomato relish, onion breadcrumb
PARKER HOUSE ROLL 3
sea salt, whipped roasted fig butter
CHEF’S TASTING MENU
OFFERED SUNDAY – THURSDAY 100 per person
AVAILABLE FROM 5PM-8PM
All guests at table must participate in this multi-course experience.
PLEASE NOTE:
Dietary accommodations will be considered, but are not guaranteed.
Please discuss any restrictions with server before ordering.