Fire & Smoke Menu

½oz jamon iberico de bellota (the finest jamon in the world) | ½ oz iberico lomo | ½ oz iberico chorizo |

Ask your server for today's preparation

Burgundy snails | cremini mushroom cap | cognac, tarragon maitre d' butter | gruyere | espelette pepper | grilled bread

Hudson valley grade a foie gras | cornflake crusted brioche french toast | grilled peach | fig gastrique | cocoa nibs | micro greens

Chef's selection of 3 artisan cheeses | french baguette | seasonal fruit selection | blueberry, ginger mostarda | marcona almonds

Flash fried fresh oysters | griilled french bread | house made tomato jam | remoulade | pea shoots

House cured duck confit | pancetta | black truffle gnocchi | carrot | burgundy wine | duck stock reduction | reggiano

Handmade roasted portobello ravioli | wild mushroom ragout | roasted garlic, truffle cream | tomato coulis reggiano

Evo| fresh herb pistou

Organic baby field greens | hot house cucumber | heirloom cherry tomatoes | red onion | choice of dressing

Organic greens & baby frisee | asian pears | thai spiced cashews | honey goat cheese | wood roasted peppers | ginger & pear vinaigrette

6oz south african cold water lobster tail | u-10 shrimp | littleneck clams | tomato, fennel broth | beurre monte heirloom tomato | fresh herbs | served in cast iron pot

5 hour braised usda prime short rib espresso rubbed | truffled yukon potato puree | bacon braised collard greens | roasted parsnips | braising liquid reduction

Ground wild boar & bison | blackberry chipolte glaze | roasted garlic mashed potatoes | caramelized onion pan gravy bouquetiere of baby vegetables

Fresh local jumbo shrimp | sweet corn polenta ravioli | andouille | okra smoked tomato & garlic broth| shellfish essence

Half pound coarse ground prime blend | black truffle aioli | applewood smoked bacon, vidalia onion jam gruyere | artisan brioche bun | fresh cut fries

18 oz bone in strip steak (chef's favorite cut)

40 day dry aged linz of chicago bone in ribeye

2 free range chops | wild mushroom & bone marrow bread pudding | blackberry gastrique | chef's vegetable

Pepper crusted medallions of tenderloin | cognac, dijon cream sauce | roasted garlic mashed potatoes | grilled asparagus

Cider brined 12oz berkshire chop | dark rum, sweet potato puree | morel, calvados cream sauce | apple, sun-dried tomato chutney

(Cavatappi) | 4 cheese fondue).

With radicchio / napa cabbage / toasted pine nuts / roasted tomatoes/ shaved aged provolone / tarragon dijon vinaigrette

Baby iceberg/house made smoky bleu cheese dressing / smoked bacon lardons/gorgonzola / heirloom cherry tomatoes

Baby spinach / mizuna / candied walnuts / goat cheese / red onion/ strawberries/blood orange vinaigrette

Organic baby field greens, not house cucumber, heirloom cherry tomatoes, red onion, choice of dressing

(Fried in beef tallow)

Carolina gold rice / fresh new bedford scallops / local shrimp / crawfish tail meat/ onions/peppers / andouille / tasso

Fresh day boat catch / geechie boy mills sea island red peas / sweet corn/ fresh rock shrimp & lobster succotash

Wood grilled boneless manchester farms quail / piquillo pepper, sweet pea risotto / mustard based bbq glaze

Cold water lobster tail and claw meat/pancetta / carrots / vidalia onion/ white wine/plum tomatoes/splash of cream / rigatoni mezzi / basil chiffonade

Ground bison and wild boar / blackberry chipotle glaze / chive mashed potatoes/smoked porter, caramelized vidalia onion gravy / baby carrots / tobacco onions

20 oz. bone in ribeye (choice of one side)

8 oz. barrel cut (choice of one side)

Nightly selection of ultra premium beef (choice of one side)

(12oz.) Compart farms dry aged duroc pork porterhouse / madeira mushroom sauce/broccolini/chive whipped potatoes

Pepper seared tournedos of filet mignon / cognac/ demi-glace / cream / black truffle yukon gold potato puree / broccolini

Grove farms lamb porterhouse (6oz.)/fig gastrique / caramelized bread pudding

Delle venezie floral fresh - flavorful

Marlborough apple - grapefruit - pear - crisp - juicy

California | abundant pineapple - mango - honeysuckle - hint of oak

Central coast bosc pear - citrus - tropical fruit - vanilla - stone fruit - crisp

California honeysuckle-white peach - orange blossom

California | passion fruit - apricot - melon - jasmine - crisp - lively - sweet

Treviso [187 ml] orange blossom - peach - almond

California ripe strawberry - rhubarb - plum - toasted oak

Lake county fruity - plum - blackberry - vanilla

Lake county dried berries - plum - tobacco - chocolate - floral - toasted oak

France blackberries - raspberries - spice

Paso robles baked fruit - spice - vanilla

Lake county | california black pepper - raspberries

Mendoza | argentina rich - plums - blackberries - black cherry - round tannins

Alexander valley | dark fruit - clove - cocoa - toasted oak - cassis- dark fruit - black pepper

Napa valley | rich - vibrant - blackberry - toasted oak - roasted mocha

Spicy curry sea salt / whipped herb goat cheese / roasted pepper jam

Blue corn tortilla chips/house cured duck confit / tomato jam / manchego crema / pineapple pico

Pan seared new bedford true dry scallops / pernod / roasted garlic cream / madagascar green peppercorns / crispy potato cakes

Fresh crawfish tail meat / local sweet corn/ smoked tomato remoulade

House cured compart farms duroc pork belly / mustard maple lacquer / cider braised mustard greens

Fresh north carolina jumbo lump crabmeat / sweet corn salsa / sonoran black bean sauce / chipotle aioli

Heirloom tomatoes / fresh burrata / smoked asparagus / 12 year aged balsamic / basil pesto

Dry rubbed and hickory smoked compart farms duroc pork ribs / polynesian bbq glaze / pineapple jicama slaw

Fresh hawaiian sushi grade tuna tartare / fresh north carolina jumbo lump crab meat/ avocado puree / yuzu vinaigrette / pickled jalapeno / sunshine farm micro mizuna

(1/2 dozen) ask your server for tonight's selection / champagne mignonette / house cocktail sauce

Buttermilk fried green tomatoes/fresh jumbo lump crabmeat/ baby arugula / smoked tomato remoulade / bacon vinaigrette