Heirloom American food forged by the power of flame.

*These menus change and are meant as an example.

Summer Dinner Menu

 

 FIRST

CRISPY PORK BELLY  22

tomato-honey lacquer | smoked corn cake

summer truffle

SMOKED TROUT TOAST 22

goat cheese | maple bacon | arugula

caper relish | cured egg

YELLOW TAIL CARPACCIO  26   

mango veil | avocado | fresno pepper | chimichurri

 

LAMB DONER  26

flat bread | cucumber mint | cream fraiche

COAL SMOKED ASPARAGUS    19   

crème fraiche velouté| caviar |chervil

PORCINI MUSHROOM    26

cauliflower | spaetzle | carrot broth

 

SECOND

BURRATA & MELON  22

frisee | cucumber | mint vinaigrette

BEET AND STRAWBERRY   20

wild arugula | watercress | pickled rhubarb | candied hazelnut

HEIRLOOM TOMATO 22

avocado goat cheese | toasted bread crumbs | basil verd

THIRD

BAVETTE 60

morel mushroom | asparagus | pomme macaire

peppercorn jus

BISON RIBEYE  66

smashed potato | green bean | red wine shallot butter

NEW YORK   68

broccolini | potato horseradish dauphinoise

mustard seed demi

 

CABBAGE GRATIN  42

garbanzo beans | chili coriander | daikon radish

puffed quinoa

PRESSED CHICKEN  48

lemon | baby mushroom | kale | potato pierogis

BRONZINI 48

tomato | olive confit potato | sauce gribiche

 

 

 

 

ARTISAN BREAD 8

house made butter | maldon salt

22% gratuity will be added to parties of 8 or more

*Consuming raw or undercooked foods may increase your risk of food born illness

By supporting us we are able to support our local farmers whenever possible

Available Positions

 

Firewood is not currently hiring for the season. Please check back for any updates.

×