Menu | Ember & Oak | Fine Dining

Bespoke Libations

The Oak Smoked Old Fashioned

$18

Knob Creek Bourbon, maple demerara, angostura bitters, smoked table-side with local white oak.

Hearth-Roasted Paloma

$16

Aged Tequila, charred jalapeño, fresh grapefruit juice, hibiscus botanical salt rim.

Blackberry & Sage Gin Fizz

$16

Artisan Gin, house-muddled local sage, blackberry shrub, fresh lemon.

Heirloom Starters

Woodfired Bone Marrow

$26

Garlic onion jam, fresh parsley and lemon salad, grilled artisan sourdough.

Charred Spanish Octopus

$28

45-day aged paprika oil, crispy fingerling potatoes, salsa verde.

Hearth Burrata & Blistered Tomatoes

$22

12-year aged balsamic, basil oil, warm focaccia.

From the Oak Hearth

*All Prime Steaks are dry-aged for 45 days and cooked over our custom wood fire.

16oz Dry-Aged Ribeye

$62

Smoked sea salt, roasted bone marrow butter.

Whole Mediterranean Branzino

$54

Fire-roasted whole, stuffed with lemon and fresh herbs, charred fennel.

Hearth Half Chicken

$38

Local organic chicken, lemon-thyme brine, charred broccolini, natural pan jus.

Rustic Sides

Hearth-Roasted Asparagus

$14

Lemon zest, shaved cured egg yolk.

Lobster Mac & Cheese

$24

Truffle oil, aged cheddar, butter-poached lobster.

The Chef's Tasting Experience

Allow Chef Cole and his team to take you on a seven-course culinary journey, moving from our ocean starters through our dry-aged beef program, all prepared over the fire. Sommelier pairing included.

$195 Per Guest

*Requires full table participation and 24-hour notice.

The Final Act

Burnt Basque Cheesecake

$15

Caramelized exterior, velvety cream center, seasonal berry compote.

Skillet Chocolate Chip Cookie

$14

House-baked, topped with vanilla bean gelato and sea salt.