Everything off the hearth.

Honey, thyme, and toasted walnut over warm halloumi.

Warm wood-fired pita, house chili crunch, toasted sesame.

Slow-cooked then charred over coals, white bean purée, salsa verde.

Creamy burrata, hot honey, Aleppo chili, sea salt.

24oz bone-in ribeye cooked over charcoal, served with bone marrow butter.

Mediterranean sea bass roasted whole with lemon, thyme, and extra virgin olive oil.

Spiced ground lamb grilled over open flame, smoked eggplant, tahini, and sumac onions.

Crispy skin, garlic-herb roasting jus, and blistered cherry tomatoes on the vine.

Fire-blistered tenderstem broccolini with toasted almonds, chili, and lemon zest.

Crispy baby potatoes tossed with fresh rosemary, garlic confit, and flaky salt.

Colorful heirloom tomatoes, pickled shallots, fresh basil, and aged sherry vinegar.

Caramelized burnt top, molten velvety center, dollop of crème fraîche.

Moist polenta and extra virgin olive oil cake with whipped mascarpone and candied blood orange.

Aperol, blood orange juice, sparkling prosecco, and a scorched rosemary sprig.

Oaxacan mezcal, freshly squeezed pink grapefruit, agave syrup, and black volcanic salt.

Chilled European sparkling mineral water with fresh lemon or lime.

Updated culinary description