The Selection
Wood-Fired Cuts
Chef Julian Vance focuses on heritage beef and open-flame techniques.
Our Menu
What We Serve
VVeganVGVegetarianGFGluten-Free🌶SpicyNFNut-Free
To Start
Bone Marrow Butter
Roasted marrow, parsley gremolata, sourdough toast
$22.00
Burrata
Stone fruit, aged balsamic, black pepper, micro basil
VGGF$19.00
Oysters on the Half Shell
Mignonette, lemon, horseradish (per piece)
GF$5.00
Steak Tartare
Hand-cut tenderloin, capers, shallot, egg yolk, toasted rye
$28.00
The Cuts
45-Day Dry-Aged Ribeye
22 oz, USDA prime, compound butter, wood ember finish
GF$88.00
Wagyu New York Strip
12 oz, A5 Japanese wagyu, sea salt, finishing oil
GF$145.00
Lamb T-Bone
Colorado rack, rosemary-garlic jus, mint chimichurri
GF$62.00
Filet Mignon
8 oz, center-cut, béarnaise, crispy shallots
GF$74.00
Sides
Truffle Parmesan Fries
Double-fried, black truffle oil, aged parmigiano
VG$18.00
Creamed Spinach
Wilted baby spinach, crème fraîche, nutmeg
VGGF$14.00
Roasted Bone Marrow Potatoes
Crispy fingerlings, bone marrow drippings, herbs
$16.00
Roasted Mushrooms
Seasonal blend, brown butter, thyme
VGF$15.00
Desserts
Valrhona Chocolate Tart
Warm ganache, salted caramel, vanilla bean ice cream
VG$16.00
Crème Brûlée
Madagascar vanilla, caramelized sugar, fresh berries
VGGF$14.00
Cocktails
Smoked Old Fashioned
Bulleit rye, smoked maple syrup, Angostura, orange peel
$22.00
The Ember Negroni
Campari, charred oak gin, Carpano Antica, flame orange
$20.00
Sommelier's Selection
Ask your server for tonight's wine and whisky list
$NaN