A Taste of the Extraordinary

Ember-roasted golden and chioggia beets, whipped goat curd, pistachio dukkah, and a 12-year barrel-aged balsamic reduction.

Split beef femur bones charred over oak embers, house-baked sourdough crostini, shallot-caper herb relish, and smoked Maldon salt.

Day-boat sea scallops seared in cast iron, charred sweet corn purée, crispy Berkshire guanciale, and toasted hazelnut brown butter.

Slow-braised then live-ember charred octopus tentacle, fingerling potato confit, smoked Pimentón de la Vera aioli, and pickled celery heart.

Dry-aged A5 Miyazaki Wagyu, wood-fired over Japanese binchotan charcoal, charred shallot demi-glace, and smoked bone marrow emulsion.

Crisp skin wild Pacific coastal halibut, embers-charred leek velouté, saffron emulsion, pickled sea samphire, and cold-pressed herb oil.

Hand-pinched egg yolk pasta filled with roasted sweet corn & mascarpone, foraged golden chanterelles, and winter truffle shavings.

14oz thick-cut bone-in heritage pork chop, bourbon-cider reduction, hearth-caramelized Honeycrisp apples, and spiced braised cabbage.

Live-ember grilled baby broccoli, preserved lemon vinaigrette, toasted garlic breadcrumbs, and shaved aged Pecorino Romano.

Crispy smashed fingerling potatoes buried and slow-roasted beneath embers, rosemary garlic confit, and smoked flake salt.

Foraged maitake, chanterelle, and king trumpet mushrooms roasted in cast iron with black garlic butter, thyme sprigs, and Pedro Ximénez sherry.

Stone-ground heirloom yellow cornmeal baked in a blazing cast-iron skillet, topped with smoked wildflower honey butter and Hatch chiles.

Smoked wildflower honey custard, charred mission figs, flaky rye crust, and house-cultured crème fraîche quenelle.

Dense 72% Valrhona single-origin chocolate terrine, smoked sea salt flakes, toasted hazelnut praline, and small-batch bourbon gelato.

Warm French custard cake with ember-caramelized Bosc pears, whole star anise reduction, and whipped vanilla bean chantilly.

Hearth-roasted orchard heirloom apples, toasted oat & pecan streusel crumble, salted maple caramel, and smoked cinnamon ice cream.

Small-batch 10-year bourbon, wood-smoked demerara syrup, Angostura & orange bitters, trapped under a dome of charred oak smoke.

2021 Willamette Valley, Oregon. Biodynamic cellar bottling with wild blackberry, woodland earth, white pepper, and delicate French oak.

Artisan Japanese gin, house-charred ruby grapefruit shrub, flame-singed rosemary sprig, elderflower tonic, and carved directional ice.

Hearth-grilled California Meyer lemon cordial, mountain spring mineral water, cold-infused wild thyme, and Mediterranean tonic.