DINNER MENU
SAMPLE MENU
ACTUAL PRICES AND ITEMS MAY VARY
SOUPS AND SALADS
LOCAL ARUGULA SALAD 14
fermented pepper vin, fried apple chèvre, apples,
candied walnuts, smoke roasted sweet potatoes
GRILLED ROMAINE SALAD 14
pickled wax beans, roasted Jupiter grapes,
pistachio crackle, cucumber, grape feta vin.
SMALL PLATES
WAGYU STEAK TARTARE 19 *
egg yolk, capers, ash aioli,
microgreens, tallow brioche
SPICED SHRIMP SKEWER 16
sweet potato curry, hazelnut & cilantro gremolata,
apple fig relish, chili oil, scallion grass
SKILLET BEEF SAUSAGE PIE 16
tallow pastry, black garlic ricotta, pickled onions,
roasted mushrooms, bourbon gravy
FIRE ROASTED OCTOPUS 20
octopus dashi, soba noodles, plum mirin,
togarashi peanuts, pickled apples
CHARRED BONE MARROW 20
carnival squash horseradish puree, figs, parsley,
bresaola, elderberrry capers, sourdough
HICKORY & MALT GNOCCHI 16
sweet potato fritter, red pepper crisps, pepitas,
fig tahini, rosemary aioli, ricotta
MARINATED & GRILLED LAMB 18 GF
confited chanterelles, grilled corn, peaches,
lamb carrot puree, dill, Jupiter grape reduction
GRILLED HOUSE FLATBREAD 16
hickory smoked duck sausage, hibiscus gastrique,
apple mascarpone, crispy serranos, herbs
Composed Plates
DRY AGED SMOKED DUCK BREAST 37*
mole, beluga lentils, grilled yellow wax beans,
orange chips, arugula, chipotle vin.
SEARED FISH MP*
lemon risotto, tarragon parm crisp, dill,
dijon aioli, olive & caper tapenade
BRAISED & GRILLED EGGPLANT 30
eggplant chips, coconut cous cous, squash,
yuxiang qiezi, picquillos, fresh basil
FROM THE FIRE
NEW YORK STRIP 47*
10 oz, APPLE BRANDY BEEF
RIBEYE 58*
12 oz, CHÂTEL FARMS
WAGYU ZABUTON 64*
8 oz, SNAKE RIVER FARMS
PETITE TENDER 40*
8 oz, HICKORY NUT GAP MEATS
FLAT IRON 38*
8 oz, APPLE BRANDY BEEF
FILET MIGNON 53*
6 oz, 1855 CATTLE FARM
DRY AGED RIBEYE 69*
12 oz, U.S.D.A. PRIME
ALL ITEMS FROM THE FIRE INCLUDE ONE OF THE FOLLOWING SAUCES:
CHARRED HERB CHIMICHURRI
LUSTY HORSERADISH CREAM
SMOKED MOJITO BUTTER
AT HOME PROPER SIGNATURE STEAK SAUCE
CHEF’S BANGARANG SAUCE
EACH ADDITIONAL SAUCE $1
A La Carte Sides
CONFIT FINGERLING POTATOES 13
blackberry port, ndija vinaigrette, pecan crumble
SUMMER SUCCOTASH 11 GF
roasted garlic, smoked walnuts, arugula pesto
EMBERED LOCAL BEETS 12 GF
chimi vin., feta, pickled squash, pumpkin seeds
HERB GRILLED LOCAL SQUASH 12 GF
blackberry moustarda, pickled radish, granola
GREEK TOMATO MEDLEY 11 GF
olives, cucumber, peppers, shallot, smoked feta
LOCAL MUSHROOM MEDLEY 13 GF
black garlic vin., smoked cashews, green onion
COAL ROASTED CORN RIBS 11 GF
chimi aioli, smoked pepitas, lime, parmesan
PARKER HOUSE ROLL 3
sea salt, roasted corn & tomato butter
CHEF’S TASTING MENU
OFFERED SUNDAY – THURSDAY
$125 per person
AVAILABLE FROM 5PM-8PM
Availability subject to change on and around holidays
All guests at the table must participate in this multi-course experience.
Enjoy spontaneous courses thoughtfully prepared
and designed to perfectly satiate you.
Chef takes his time with each course, so we ask that you relax
and enjoy a lengthened dining experience.
All diners at your table must participate.
Please make your server aware of any allergies at the table. Allergies that are able to be accommodated will be applied to all of the courses for the entire table.
PLEASE NOTE:
Dietary accommodations will be considered, but are not guaranteed.
Please discuss any restrictions with server before ordering.