Aged in-house. Cooked over fire.

Half or full dozen, shallot mignonette.

Hand-cut tenderloin, capers, grilled bread.

Chili oil, charred lime, sea salt.

Oysters, prawns, lobster, crab.

Burnt shallot jam, grilled sourdough.

Smoked paprika, lemon.

Charred romaine, anchovy, aged parmesan.

Maldon, ember oil.

Gruyère crust, oak broth.

45-day, coal-roasted.

60-day, carved at the table.

Seared on binchotan. Priced by the ounce.

Bone-in ribeye, dry-aged 45 days.

Lemon, thyme, pan jus.

Charred fennel, herb oil.

Romesco, almond.

Chili, garlic.