Small things to wake the table up.

• Hearth Sourdough

  9

  Cultured butter, smoked salt

• Embered Beets

  24

  Smoked curd, hazelnut, burnt honey

• Coal-Roasted Scallops

  34

  Brown butter, smoked roe, charred lemon

• Charred Leeks

  21

  Romesco, almond, olive oil from the first press

• Beef Tartare

  26

  Fire-toast, cured yolk, horseradish

Cooked over oak and almond wood, burned down since four.

• Dry-Aged Ribeye

  78

  Forty days, bone marrow butter, embers

• Whole Market Fish

  58

  Grilled in fig leaf, green sauce, lemon from the coals

• Half Chicken

  42

  Brined overnight, burnt lemon, pan drippings

• Short Rib

  54

  Twelve hours over coals, charred onion, bone broth glaze

• Coal-Baked Celeriac

  36

  Whole-roasted, cafe de Paris, woodland mushrooms

Sweetness with a little smoke still on it.

• Burnt Honey Tart

  18

  Charred fig, bay leaf cream, smoked salt

• Dark Chocolate

  17

  Smoked cream, olive oil, ember-toasted brioche

• Roasted Figs

  16

  From the dying fire, vanilla, aged balsamic

• Cheese from the Cellar

  22

  Three kinds, hearth crackers, preserved quince

Built slow, poured slower.

• The Copper Old Fashioned

  19

  House bourbon, demerara, applewood smoke

• Ember & Citrus

  18

  Mezcal, charred grapefruit, agave, ash salt

• Garden Negroni

  17

  Fire-dried botanicals, sweet vermouth, orange coal

• Wines by the Glass

  14–28

  A short list that changes with the menu

• Zero Proof

  12

  Smoked tea, burnt orange, spiced honey