Menu
Changes with the season and the butcher's locker. Tell your server about allergies — most dishes can be adjusted.
Bone marrow18Grilled bread, parsley salad
Beef tartare21Smoked yolk, crisp shallot
Charred oysters24Six, garlic butter
Little gem14Buttermilk, anchovy, crouton
Dry-aged ribeye6416 oz, aged 45 days, finished with bone marrow butter
Bavette3810 oz, chimichurri, charred scallion
Tomahawk for two14540 oz, carved tableside, three sauces
Wagyu flat iron728 oz, Idaho, smoked salt
Half chicken32Brined overnight, hot honey, oak smoke
Beef-fat potatoes12Rosemary salt
Creamed spinach11Nutmeg, parmesan
Grilled broccolini12Chili, lemon
Mac & cheese13Aged cheddar, breadcrumb
Burnt Basque cheesecake13Sour cherry
Chocolate pot12Smoked sea salt, cream
Grilled peaches11Seasonal, brown butter ice cream
Smoke & Rye17Rye, maple, cherrywood smoke
Ember Spritz15Aperitivo, blood orange, prosecco
Coal Martini18Gin or vodka, charred lemon