Our Menu

A blistered crust from the open fire, topped with whipped ricotta, roasted local mushrooms, slow-caramelized onions, fresh thyme and a drizzle of wildflower honey.

Vegetarian

Red and golden beets roasted in the embers, with creamy burrata, peppery arugula, toasted pistachios and a bright citrus vinaigrette.

Vegetarian · Gluten-free

A 14 oz hand-cut ribeye seared hard over the open fire, finished with rosemary-garlic compound butter and flaky sea salt.

House favorite

A brined half chicken grilled over hardwood until the skin crackles, glazed with lemon, garlic and herbs and served with charred lemon.

Gluten-free

Whatever our local growers are harvesting (carrots, broccolini, peppers, spring onions), charred over the open fire and served over smoky house-made romesco.

Vegan · Gluten-free

Baked to order in cast iron with crisp golden edges, then topped with whipped maple butter. It's where the name comes from.

Vegetarian

Local fingerling potatoes, boiled, smashed and crisped on the grill, then tossed with garlic and fresh herbs and served with house aioli.

Vegetarian · Gluten-free

Cinnamon-spiced orchard apples under a brown-butter oat crumble, baked in the wood-fired oven and topped with vanilla bean ice cream.

Serves two