Daily Blackboard

Today's catch and hearth plates

Updated every afternoon at three depending on what arrived from the morning growers and wild applewood burn.

Applewood

Hearth Fuel

Noon

Sourdough Bake

38 Seats

Dining Room

First Courses

Raw bar and hearth roots

Small plates to start, served with warm house-baked sourdough and cultured jersey butter.

Raw Bar
From the Coals
Bakehouse

Wild Mackerel Crudo

Ember-Roasted Beets

Whole Wild Sourdough

Charred applewood skin, preserved lemon, and sea salt harvested from the bay.

Slow-roasted in ash, dressed with cultured whey and toasted caraway seeds.

Baked on-site at noon daily. Served warm with salted jersey butter.

— From the Pass

Raw pecorino shaved over bitter greens just charred on the plancha. Simple pairings let the ingredients speak without interference.

Main Plates

Wood-fired over embers

Bone-In Berkshire Pork Chop

Thick cut, seared over hard coals, and served with house-pickled mustard greens.

Whole Market Fish in Grape Leaves

Roasted directly over applewood embers with garlic, oregano, and lemon juice. Meant to be shared.

Reserve a Table

Claim a table or take a stool at the zinc bar.

Eight walk-in seats held nightly. No reservations needed for a glass of low-intervention wine.