Menu
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The Menu
One fire, a short list, and a room built for a long dinner. Everything you see is cooked over oak and rye embers — the board changes weekly.
From the hearth
Ember-roasted carrots, rye-bread crumble, cultured butter. Whole grilled trout, lemon, charred scallion. Oak-fired sirloin, coal-roasted onion.
Tonight's board
At the bar
A short list of natural wine and low-proof cocktails, poured straight through both sets.
To finish
Burnt-honey custard. Warm olive-oil cake, smoked salt.
Order the trout, sit near the bandstand, and don't make plans for after.