Down to the bone
Slow-Smoked St. Louis Ribs
A full rack of St. Louis-style pork ribs, smoked low and slow over hardwood until the meat surrenders effortlessly from the bone. Lacquered in a dark cherry and bourbon reduction, crowned with a generous heap of golden crispy shallots and fresh chive. Served on a hand-hammered black plate alongside a whole roasted garlic head, a caramelized heirloom tomato, and a cold house-made coleslaw. Garnished with a sprig of fresh rosemary.
Golden Quesadilla Bites
Flour tortillas crisped to a deep golden sear, filled with melted artisan cheese and smoky chorizo, sliced and fanned across the plate. Served alongside house-made guacamole nestled in a warm tortilla cup, finished with fresh pico de gallo and a dusting of herb salt.
Stone-Served Empanadas
Hand-formed masa parcels, fried to a shatteringly crisp golden shell and finished with a whisper of flake salt. Presented on natural slate alongside fresh microgreens, with two house dipping sauces — a bright, herb-forward tomatillo crema and a smoky roasted pepper reduction.
Root Vegetable Crisps & Whipped Crème Fraîche
A seasonal medley of thinly sliced root vegetables — purple beet, golden turmeric parsnip, sweet potato, and russet — fried to a delicate crisp and arranged over a linen-lined bowl. Centered with a swirl of house-whipped crème fraîche, subtly tangy and impossibly light.
Board-Served Ribeye & Rosemary Wedges
A generous hand-cut ribeye, seared over open flame to a deep mahogany crust and finished with a rich red wine reduction, served directly on a seasoned acacia wood board. Accompanied by skin-on rosemary potato wedges roasted to a golden crisp.
Braised Octopus in Herb Butter
Tender Mediterranean octopus, slow-braised until silken and yielding, nestled in a pool of golden herb-infused butter with notes of white wine, garlic, and fresh chive. Served tableside in a warm ceramic vessel alongside slices of toasted artisan bread.
Spatchcock Roasted Half Chicken
A free-range half chicken, butterflied and slow-roasted with a saffron and smoked paprika rub until the skin blisters to a deep amber lacquer. Rested over a charred flatbread, accompanied by fire-roasted seasonal vegetables and a vibrant house-made tomato pepper relish.
Wild Berry Cheesecake
A petite individual cheesecake set on a buttered graham crust, crowned with a glossy mixed berry compote of fresh blueberries and tart red currants. Finished with a delicate sprig of mint and an elegant vanilla crème swoosh dotted with whole berries.
Dark Chocolate Lava Cake
A warm single-serve cake of pure dark chocolate, baked to a tender crumb with a molten center that yields at the first touch of a fork. Dusted with powdered sugar and presented on a canvas of mango coulis and wild blueberry reduction.
Garden Fruit & Ice Cream Coupe
Two generous scoops of house-churned raspberry and vanilla bean ice cream, nestled among a vibrant scatter of fresh seasonal fruit — kiwi, strawberry, and whole blueberries — dusted with crushed freeze-dried raspberry. Light, refreshing, and effortlessly elegant.