Seasonal Dishes, Open-Flame Cooking

Twelve-hour smoked brisket on grilled sourdough, pickled red onion, horseradish crème fraîche.

Local farm beets, creamy burrata, pistachio crumble, aged balsamic reduction, arugula.

Oak-grilled Spanish octopus, romesco sauce, crispy potatoes, smoked paprika oil.

Sushi-grade ahi tuna, avocado mousse, sesame-ginger vinaigrette, wonton crisps.

Creamy burrata with San Daniele prosciutto, grilled peaches, honey, and micro basil.

Slow-caramelized onions, rich beef bone broth, gruyère crouton, fresh thyme.

14oz bone-in ribeye, open flame seared, compound herb butter, truffle fries.

Whole Mediterranean sea bass, charred lemon, caper butter, roasted fingerlings.

House-made pappardelle, braised short rib, sage brown butter, shaved Parmigiano-Reggiano.

Double-cut heritage pork, apple-bourbon glaze, roasted root vegetables, crispy sage.

Seared duck breast, cherry gastrique, whipped sweet potato, toasted pecans.

Arborio rice, mixed wild mushrooms, white truffle oil, aged Parmesan, fresh chives.

New Zealand lamb, herb crust, roasted garlic mashed potatoes, red wine jus.

Day-boat scallops, cauliflower purée, pancetta crumble, brown butter, micro greens.

Classic vanilla bean, smoked maple bourbon, and seasonal citrus — torched tableside.

Warm Valrhona chocolate cake, molten center, vanilla bean ice cream, cocoa tuile.

Buttery pastry, seasonal fruit, whipped mascarpone, honey drizzle.

House-made vanilla gelato, double shot espresso, amaretti cookie crumble.

Smoked bourbon, demerara, Angostura bitters, flamed orange peel.

Barrel-aged gin, local wildflower honey, fresh lemon, rosemary sprig.

Small-batch vodka, house ginger beer, fresh lime, candied ginger.

Cognac, spiced pear liqueur, Cointreau, fresh lemon, cinnamon sugar rim.

Bourbon, muddled blackberries, fresh mint, lemon, simple syrup.

Vodka, fresh espresso, coffee liqueur, vanilla bean, three-bean garnish.