Stone-milled sourdough, whipped smoked rosemary lardo, sea salt crystals

Cast-iron scorched garden leeks, sheep's milk ricotta, toasted pine nuts, hot honey

Lightly torched skin, citrus embers vinaigrette, pickled shallot, crispy capers

Hickory-roasted split shanks, pickled mustard seeds, caperberry salad, charred toast

Paper-thin ember-roasted butternut squash, pomegranate molasses, toasted pumpkin seeds

45-day dry aged beef seared over white oak, charred spring onions, smoked marrow jus

Brined for 24 hours, slow-roasted over fruitwood coals, braised greens, chicken dripping gravy

Stuffed with charred lemon and wood-burned herbs, charred fennel purée, saffron broth

Charcoal-crisped forest maitake mushrooms, stone-ground polenta, shaved black summer truffle

Thick cut heritage pork, fire-roasted honeycrisp apple puree, mustard greens, crackling crumble

Flaky rye crust, spiced stone fruit, smoked heather honey gelato, thyme sprig

Deep caramelized burnished crown, creamy custard center, brandied blackberry compote

70% dark chocolate mousse, cold-pressed olive oil, Maldon smoked salt, almond biscotti

Fior di latte gelato, double shot of house dark roast, toasted Oregon hazelnuts, amaro mist

Wood-charred bourbon, demerara, aromatic flame-expressed orange peel, cherrywood smoke

London dry gin, torched rosemary cordial, Meyer lemon, organic egg white foam

Natural Syrah blend, Rhone Valley. Ripe blackberry, cracked black pepper, subtle leather finish

Montagne de Reims. Crisp green apple, toasted brioche, fine vibrant mineral bubbles

Curated trio of alpine and Sicilian amari paired with dark chocolate shavings