From the fire
This season's menu
The menu changes with the market. Below is what the oven is turning out right now.
Starters
- Charred leeks, romesco, hazelnut$11
Whole leeks blistered over embers, served on smoked romesco with toasted hazelnuts and chive oil.
- Vegetarian
- Gluten-free
- Ember-baked sourdough, cultured butter$6
House sourdough finished in the wood oven, served warm with smoked sea-salt butter.
- Vegetarian
- Burrata, blood orange, fennel pollen$13
Creamy burrata with winter citrus, olive oil pressed this season and a dusting of wild fennel pollen.
- Vegetarian
- Gluten-free
Mains
- Whole trout from the wood oven$27
Lake trout roasted on the bone with lemon, bay and brown butter; grilled winter greens alongside.
- Gluten-free
- 12-hour short rib, smoked celeriac$29
Beef short rib braised overnight, glazed over the fire, with smoked celeriac purée and pickled shallot.
- Fire-roasted mushroom orzotto$21
Pearl barley cooked like risotto with roasted king oyster mushrooms, aged parmesan and thyme.
- Vegetarian
- Half chicken, harissa and preserved lemon$24
Brined free-range chicken finished over embers, brushed with house harissa, charred lemon on the side.
- Spicy
- Gluten-free
Desserts
- Burnt Basque cheesecake$9
Baked dark in the wood oven's falling heat; served barely chilled with no accompaniment — it needs none.
- Vegetarian
- Spiced poached pear, bay leaf cream$8
Pear poached in red wine and winter spice, with softly whipped bay-infused cream.
- Vegetarian
- Gluten-free
Drinks
- House vermouth, olive and orange$7
Our barrel-aged vermouth over ice with a green olive and a ribbon of orange peel.
- Vegan
- Gluten-free
- Natural wine by the glass$8
A rotating pour from small growers — ask what is open tonight; the list changes weekly.
- Vegan