Cooked over oak, served all night.

Blistered on the coals, torn by hand, cultured butter and sea salt.

Blistered over the coals with stone fruit, basil, and good olive oil.

A half dozen, garlic-herb butter, lemon, a little heat.

Smoked then fired hot, tossed in smoked honey and chili.

Brined and charred, lemon and thyme, pan drippings.

Cooked on the plank over embers, herb oil, charred lemon.

Grilled whole, salsa verde, a plate that eats like the steak.

Smoked cheddar, house pickles, fries cooked in beef fat.

Bourbon, demerara, smoked tableside under a glass cloche.

Rye, sweet vermouth, maple, a whisper of smoke.

Bourbon, house honey syrup, lemon, a long finish.

Ask what's in it this week. It's always good.

Two or three proper non-alcoholic cocktails, not an afterthought.

Dense, barely set, salted caramel and cream.

Brown butter crust, bourbon caramel, creme fraiche.

Whatever fruit is at its best right now.