Bold flavors,
straight from the fire.

12oz dry-aged ribeye, rosemary butter, charred herbs.

32oz bone-in tomahawk, smoked over oak, chimichurri & roasted bone marrow.

Wild salmon roasted on cedar, lemon thyme glaze.

8oz filet mignon paired with butter-poached lobster tail.

Double smash patties, aged cheddar, brioche bun, hand-cut fries.

Beef patty, applewood bacon, BBQ glaze, crispy onion ring.

Wood-fired sourdough, fior di latte, San Marzano, fresh basil.

Spicy soppressata, Calabrian chili, mozzarella, honey drizzle.

24-hour brined, double-dredged, cracked pepper biscuit.

Crisp tenders, cayenne brown butter, dill pickles.

Twice-fried wings, gochujang glaze, sesame, scallion.

Crispy-skin sea bass, fennel, citrus beurre blanc.

Cold-poached lobster, lemon mayo, chive, buttered roll.

Crisp romaine, shaved parmesan, sourdough croutons, anchovy dressing.

Heirloom tomatoes, creamy burrata, basil, balsamic.

Crispy fries, truffle oil, parmesan, herbs, garlic aioli.

Warm chocolate fondant, vanilla bean ice cream.

Mascarpone, espresso-soaked ladyfingers, cocoa.

Bourbon, demerara, aromatic bitters, applewood smoke.

Tequila, lime, agave, jalapeño, Tajín rim.