DINNER MENU
SAMPLE MENU
ACTUAL PRICES AND ITEMS MAY VARY
SOUPS / SALADS
SOUP DE JOUR 12
made daily
ask server for description
GRILLED ROMAINE SALAD 14
smoked strawberry poppyseed vin., pickled pecans,
fresh berries, artichokes, herb labneh cheese
MIXED FORAGED GREENS 14
farmhouse ramp dressing, candied bacon croutons,
smoked havarti, piquillo peppers, pickled green garlic
share / SMALL
WAGYU STEAK TARTARE 20*
ash aioli, honey yolks, capers, pickled onions,
dijon dressing, tallow brioche
SPANISH P.E.I. MUSSELS 17
grilled Peruvian pearl peppers, smoked onions,
chorizo crumb, red wine tomato broth, sourdough
GRILLED SHRIMP BEGGAR’S PURSE 18
marinated shrimp, sun-dried tomatoes, feta,
maple pine nuts, filo pastry, lobster beurre
RAMP & VIOLET GNOCCHI 16
artichoke-thyme, aioli, truffle grilled hominy,
puffed wild rice, asparagus, pepper tomato chutney
VERLASSO SALMON CRUDO 18
yellow curry, smoked chili flake, cilantro,
ash & herb oils, pickled cashews
FIRE SEARED BONE MARROW 21
spicy strawberry spread, dandelion syrup, Japanese knotweed, fried ramp, bresaola, sourdough
Composed Plates
SMOKED DRY-AGED DUCK BREAST 36*
charred citrus slaw, duck-fat serrano cornbread,
spiced burnt honey, radish, pickled sweet potato
SEARED FISH MP*
smoked beet barley, capers, sultanas, toasted walnuts,
arugula walnut pesto, tahini feta sauce
‘JUICY MARBLES’ VEGAN FILET 32
BBQ sweet potato puree, cran-bourbon glaze, wild rice,
pickled fennel, tempura fried vegetables, walnuts
FROM THE FIRE
FILET MIGNON 59*
6 oz, KILCOY DIAMOND
COULOTTE 39*
8 oz, CHÂTEL FARMS
WAGYU FLAT IRON 56*
8 oz, MISHIMA RESERVE
WAGYU BAVETTE 44*
8 oz, MISHIMA RESERVE
NEW YORK STRIP 49*
10 oz, CHÂTEL FARMS
TERES MAJOR 39*
8 oz, 1855 BLACK ANGUS BEEF
RIBEYE 60*
12 oz, DEMKOTA RANCH
ALL ITEMS FROM THE FIRE INCLUDE ONE OF THE FOLLOWING SAUCES:
HORSERADISH CREAM
STEAK BUTTER
CHIMICHURRI
AT HOME PROPER SIGNATURE STEAK SAUCE
EACH ADDITIONAL SAUCE $1
A La Carte Sides
EMBER ROASTED TRI-COLOR CARROTS 12
tahin pekmez, mixed nut dukkah, fresh ricotta,
parsley leaf
BEEFY MASH POTATOES 14
black garlic gravy, bacon,
pickled green peppercorns
CHARRED SMASHED BEETS 13
dill creme fraiche, balsamic reduction,
aromatic hazelnuts
GRILLED LOCAL ASPARAGUS 14
warm caper dressing, Parisian dumplings,
kumquat compressed asparagus
CHAR-GRILLED SPRING PEAS 13
hibiscus relish, carrot foam, foraged sochan
LOCAL MUSHROOM “BOLOGNESE” 15 GF
smoked butter, herb sourdough crumb, fresh oregano
PARKER HOUSE ROLL 3
sea salt & whipped ramp butter