Tonight's menu

Day-baked levain, smoked salt.

Ember-roasted beets, black garlic crème, hazelnut.

Cured and cold-smoked over apple wood, rye crisp, dill oil.

Anchovy-walnut dressing, soft egg, parmesan.

Whole carrot, miso brown butter, charred lemon.

Cooked plank-side over apple coals, salsa verde, fennel.

Dry-aged hanger, ember onion, bone marrow butter.

Slow-cooked overnight in the dying fire, herb yogurt.

Heritage barley, hearth-roasted squash, brown butter.

Local honey caramelized over the hearth, oat crumble.

Cream infused with smoldering apple wood, sea salt.

Dark chocolate, smoked cherry, crème fraîche.

Rye, demerara, applewood smoke under the glass.

Charred orange, gin, vermouth, campari.

Sparkling, bitter herbs, lemon oil.

Three pours from our small natural-wine list.