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Chef's selections

From the fire

Dry-aged Ribeye

45-day aged, bone-in, finished over oak.

$58

Whole Grilled Branzino

Charred lemon, salsa verde.

$36

Charred Octopus

White bean purée, chili oil.

$24

Roasted Bone Marrow

Herb gremolata, grilled sourdough.

$19

Fire-roasted Vegetables

Seasonal selection, whipped feta.

$16

Basque Cheesecake

Burnt top, vanilla bean.

$14