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Written this morning.
Updated by the kitchen whenever the market changes — usually two or three times a week.
To begin
Hearth bread & cultured butter
baked to order, twenty minutes
Charred honeynut squash
brown butter, sage, aged sheep's milk
Ember leeks
hazelnut, sherry, egg yolk
Oysters, six
mignonette of burnt shallot
From the fire
Whole branzino
lemon, salsa verde
Dry-aged ribeye for two
coal-roasted, bone marrow butter
Hearth chicken
bread salad, pan drippings
Coal-roasted celeriac
walnut, black garlic
To finish
Burnt honey custard
sea salt
Pear tart
crème fraîche
Chocolate & olive oil
smoked salt
Please tell us about allergies when you book. A 20% service charge is added to parties of six or more.