Degustation & Offerings

Charcoal grilled tender octopus tentacle, smoked paprika romesco, crispy caper berries, crushed fingerling potatoes with confit garlic oil.

Split beef marrow roasted over white oak embers, charred shallot chimichurri, pickled mustard seeds, toasted artisan sourdough.

Ember-roasted golden and red beets, Puglia burrata, smoked pistachio crumble, 25-year balsamic reduction, micro red sorrel.

Hand-cut A5 Miyazaki beef, cured hen egg yolk, smoked shallot aioli, cornichon relish, crispy tendon crackling.

14-day dry-aged duck breast glazed with lavender blossom honey, silky parsnip mousseline, Rainier cherry and black cardamom jus, charred rainbow chard.

Cast-iron seared halibut loin, brown butter dashi reduction, charred leek fondue, maitake mushrooms, sea asparagus crisps.

Twelve-hour braised prime short rib, black truffle stone-ground polenta, glazed baby heirloom carrots, reduced marrow demi-glace.

Whole romesco cauliflower roasted over hardwood embers, toasted Marcona almond crema, golden sultana agrodolce, pomegranate arils, fresh herbs.

Hand-cut Creekstone Farms prime ribeye seared over white oak and applewood embers. Finished with smoked Maldon salt crystals, blistered garlic bulb, and bone marrow butter.

Thick-cut heritage Berkshire chop seared on cast iron over open coals, bourbon-smoked peach chutney, braised collard ribbons, natural pork reduction.

Butterflied and wood-roasted with preserved Meyer lemon slices, wild oregano, fennel pollen crust, and cold-pressed Sicilian olive oil salsa verde. Serves 1-2.

72% dark chocolate ganache cold-smoked over cherrywood, cocoa sable crust, smoked sea salt flakes, and house-spun Madagascar bourbon vanilla bean gelato.

Honeycrisp apple ribbons baked in flaky browned-butter pastry, warm salted Calvados caramel drizzle, whipped crème fraîche.

Black mission figs blistered over embers, whipped citrus mascarpone, toasted Piedmont hazelnuts, crisp rosemary honey tuile.

Small batch bourbon washed with browned butter, roasted pecan demerara syrup, smoked Angostura & black walnut bitters, flamed orange peel.

Artisanal Oaxaca Espadín mezcal, Italian bitter liqueur, Carpano Antica Formula vermouth, flamed fresh rosemary smoke.

Italicus Rosolio di Bergamotto, charred Meyer lemon shrub, Valdobbiadene Prosecco Superiore, edible 24k gold leaf mist.