Our Menu

Sourdough stretched thin and blistered directly over the coals, then piled with whipped ricotta, burst cherry tomatoes, torn basil and a heavy pour of olive oil.

Little gem lettuces halved and kissed by the fire so the edges go smoky while the hearts stay crisp. Scratch buttermilk dressing, aged cheddar, toasted rye crumbs, cracked pepper.

Half a dozen, set right on the grate until they pop, then finished with garlic-parsley butter, breadcrumbs and a squeeze of grilled lemon.

A 14 oz bone-in ribeye, dry-aged five weeks, cooked hard over hardwood coals and rested until the juices settle. Sliced to order with maple–black pepper butter and flaked salt.

A whole Cornish hen — one bird, one guest — brined overnight in cider and thyme, then hung close to the fire until the skin crackles. Served with charred lemon and pan juices.

Whole-side trout fillet grilled skin-down until it shatters, dressed in brown butter with capers, dill and lemon.

Whatever's best from nearby growers that week — carrots, broccolini, squash — charred deep in cast iron, spooned over farro with herb salsa verde and toasted seeds.

Baked to order in a hot cast iron pan so the crust stays craggy, finished with a melting spoonful of maple butter.

Thin-sliced potatoes stacked by hand with cream, thyme and aged cheese, baked until the top blisters and the edges go crisp.

Local peaches halved and caramelized over the coals, with vanilla bean ice cream, shortbread crumble and a thread of maple syrup. Seasonal.

Bittersweet chocolate custard in a flaky pastry shell, warmed through, with softly whipped cream and flaked sea salt.