Full course menu

The season, written in smoke.

Choose Ember 7, Oak 5, or the fully vegetarian Garden tasting. Menus are fictional, priced consistently, and designed for a slow two-hour dinner service.

Ember 7

Hearth bread and smoked cultured butter

Sprouted rye, ember salt, onion jam, warm beef-fat candle.

NV Raventós Blanc de Blancs Bright mousse, lemon peel, toasted almond.

Coal-roasted scallop

Smoked apple, brown butter dashi, charred scallion oil.

2024 Muscadet Sèvre et Maine Saline edge, green apple, clean finish.

Alder duck consommé

Black garlic, preserved cherry, crisp skin, thyme smoke.

2022 Jura Trousseau Red fruit, tea leaf, soft smoke.

Cedar trout

Sorrel cream, cucumber ember relish, spruce vinegar.

2023 Grüner Veltliner Federspiel White pepper, lime, mineral snap.

Ember-aged rib cap

Bone marrow lacquer, potato ash, grilled maitake, red wine jus.

2021 Saint-Joseph Syrah Violet, cracked pepper, savory depth.

Burnt honey pear

Bay leaf ice cream, oat crumble, smoked maple vinegar.

2020 Loire Coteaux du Layon Quince, honey, balanced acidity.

Last ember mignardise

Charcoal caramel, cocoa nib, preserved orange, sea salt.

Pedro Ximénez San Emilio Fig, espresso, long caramel finish.

Oak 5

Warm onion tart

Oak-smoked ricotta, thyme, fermented leek honey.

2023 Etna Bianco Citrus oil, almond, volcanic lift.

Smoked beet tartare

Rye crisp, horseradish cream, dill seed oil.

2023 Beaujolais-Villages Fresh cherry, pepper, light body.

Black cod over embers

Miso beurre blanc, grilled cabbage, toasted sesame.

FSED

2022 Sonoma Coast Chardonnay Lemon curd, oak spice, clean acid.

Short rib glazed with birch

Celery root, burnt honey carrot, peppercorn sauce.

2020 Rioja Reserva Dark cherry, cedar, polished tannin.

Chocolate ash crémeux

Black sesame praline, malted cream, smoked salt.

DSEG

Banyuls Rimage Cocoa, plum, roasted nut.

Garden

Charred leek custard

Hazelnut crumble, pickled pear, herb ash.

2023 Vouvray Sec Pear, lanolin, firm mineral line.

Smoked carrot tartare

Mustard seed, rye cracker, cultured cashew cream.

2024 Austrian Rosé Strawberry, herb stem, crisp finish.

Ember squash pithivier

Black trumpet mushroom, sage, cider reduction.

2021 Oregon Pinot Noir Cranberry, forest floor, fine tannin.

Coal-baked celeriac

Truffle whey, hazelnut brown butter, parsley root.

2022 Alto Adige Pinot Bianco Apple skin, cream, clean mountain acid.

Apple, smoke, and oat

Caramelized apple, oat milk sorbet, cider caramel.

Normandy Pommeau Baked apple, spice, gentle sweetness.

Season note

The June menu centers on early cherries, spring alliums, river trout, young herbs, and the first greenhouse cucumbers. Substitutions are available with 72 hours of notice.

Vegetarian Garden tasting is fully meat-free.
Menus can be adjusted for shellfish, gluten, dairy, and tree nut allergies.
EMBER & OAK is fictional; allergy icons are part of this demo experience.

Reserve

Dinner reservations open 45 days in advance. Friday and Saturday tables are released at 10:00 AM Pacific.

Book a table