Wood fire kitchen
Ember and Oak
Everything on the menu meets the fire. Slow coals, seasonal produce, and a room that smells like oak smoke and warm bread.
From the coals
Three signatures, cooked the hard way.
No. 01
Twelve Hour Short Rib
Beef short rib held over dying coals through the night, glazed with burnt honey and black garlic, carved at the table.
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No. 02
Coal Roasted Salmon
Salmon crisped skin side down on the plancha, finished with brown butter, capers and charred lemon.
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No. 03
The Market Plate
Whatever the market gave us that morning, blistered in the wood oven and dressed with smoked olive oil.
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