By candlelight · Autumn board
The Hearth Menu
We cook close to the coals and let the fire do the talking. The board turns with the season — what the farms bring within forty miles is what the hearth gets, written fresh each morning and priced by the plate.
Cast-Iron Trout
Whole trout cooked in the embers, brown-butter capers, roast fennel.
Ember Bread
Charred sourdough, cultured smoked butter, sea salt.
Starters
Ember Bread & Cultured Butter$9
Sourdough charred on the coals, whipped smoked butter, flaked sea salt. V
Fire-Roasted Beets$14
Ash-baked beets, sage-whipped chèvre, toasted walnut, honey. V · GF
Grilled Autumn Squash$15
Delicata over the flame, brown butter, crispy sage, pumpkin seed.
Hearthside Board$22
House terrine, aged cheddar, quince, grilled bread, pickles of the week.
Mains
Coal-Roasted Chicken$28
Half bird under a brick, drippings, charred lemon, hearth potatoes.
Wood-Fired Ribeye$42
14oz dry-aged, bone marrow butter, blistered shallot, watercress. GF
Cast-Iron Trout$29
Whole trout in the embers, brown-butter capers, roast fennel. GF
Fire & Root Cassoulet$24
Slow beans, smoked root vegetables, gremolata crumb. V
Desserts
Skillet Apple Crumble$11
Orchard apples in cast iron, oat streusel, burnt-honey ice cream. V
Smoked Chocolate Pot$12
Dark chocolate crème, ember salt, olive oil, sourdough tuile. V
Fireside Affogato$10
Vanilla bean, hot espresso, a splash of the barrel. V · GF
By the Fire
Mulled Cider$8
Warm pressed cider, star anise, orange, a curl of cinnamon.
The Hearth Old Fashioned$15
Smoked bourbon, maple, black walnut bitters, ember-charred peel.
House Red · by the glass$12
Rotating small-grower pour — ask the room what's open tonight.
A four-course Chef's Table by the hearth — $75 per guest, evenings by reservation.
