Slow fires, honest cooking.

Blistered over oak, Maldon salt, lemon zest.

Puglian burrata, poached pear, crushed walnut, sage honey.

Crisped in olive oil, lemon aioli, chive.

Wild trout, crème fraîche, rye toasts, pickled shallot.

Dry-aged 28 days, smoked bone marrow butter. Served medium-rare unless noted.

Caper-brown-butter, confit fingerlings, lemon verbena.

Lamb neck ragù, mint, pecorino di fossa. Finished tableside.

Roasted porcini, parmigiano, sherry, 72-month aged.

Rendered beef tallow, rosemary salt, aioli.

Castelfranco, grapefruit, pistachio, lardo vinaigrette.

Calabrian chili, confit garlic, lemon.

Caramelized pink lady apples, crème fraîche ice cream.

Valrhona 72%, Maldon, extra-virgin finish.

St. Germain, Lillet Blanc, grapefruit twist.

Mellow stone fruit, flinty mineral finish. (glass)

Smoked maple, rye, orange bitters.