the menu
dinner tuesday through saturday, from five.
Small plates
- Hearth breadv9
smoked butter
- Charred carrotsv14
whipped ricotta, hot honey
- Coal-roasted beetsv13
horseradish cream, dill
- Smokehouse board19
alder-cured pork belly, pickles, mustard
- Crispy potatoesv12
ember aioli, chives
From the hearth
- Half chicken28
embers, salsa verde
- Iron-seared trout30
brown butter, capers, lemon
- Pork chop32
charred apple, mustard jus
- Coal-baked squashv24
farro, sage, toasted seeds
Sweets
- Burnt basque cheesecake12
nothing else, it does not need it
- Wood-oven cobbler11
whatever fruit the week brought, cold cream
- Dark chocolate tart12
smoked salt
To drink
- House red · glass12
changes often, always honest
- Draft amber8
cold, unfussy
- Cedar old fashioned15
smoked in the window, worth the wait
- Pear soda6
made here
v — vegetarian. The menu changes with the season and the wood pile; tonight’s card is always the truth.