Wood-fired oak cooking, seasonal local ingredients, and nocturnal craft spirits.
Braised boneless beef short rib, parsnip purée, charred broccolini, dark red-wine reduction.
Farro pilaf, blistered cherry tomatoes, lemon-herb butter, charred lemon half.
32oz bone-in ribeye grilled over cured oak firewood, roasted wild mushrooms, crispy potatoes, chimichurri.