Dinner · Served from 5pm

The Menu

Wood, salt, and time — a menu measured in days of patience and seconds of fire.

To Begin

Oysters & Embers
32
Half-dozen fire-kissed Blue Points, smoked mignonette, charred lemon
Bone Marrow, Burned
28
Split canoe bones, oxtail marmalade, grilled sourdough, herb gremolata
Wagyu Tartare
34
Hand-cut A5 trimmings, cured yolk, black garlic, potato gaufrette
Foie & Fig
36
Seared Hudson Valley foie gras, ember-roasted figs, aged balsamic, brioche
Caesar, Tableside
24
Little gem, white anchovy, forty-month parmigiano, smoked black pepper

All cuts are dry-aged in-house, seared over white oak embers at 1200°, and rested under bone-marrow butter.

Filet Mignon · 8oz
68
Center-cut tenderloin, the gentlest of the fire's children
New York Strip · 14oz
82
45-day dry-aged, deep char, mineral finish
Ribeye · 18oz
98
60-day dry-aged, cap-on, unapologetically rich
90-Day Tomahawk · 40oz
195
Our signature. Aged three months in Himalayan salt. Carved for two
A5 Miyazaki Wagyu · 6oz
210
Imported weekly, seared seconds per side, flaked gold salt
Chateaubriand for Two
175
Whole roasted tenderloin, sauce périgourdine, carved tableside

Dover Sole Meunière
88
Whole sole, brown butter, capers, deboned tableside
Ember-Roasted Lobster
96
Two-pound Maine lobster, tarragon butter, charred lemon
Heritage Duck for Two
120
Dry-aged 14 days, lacquered in wildflower honey, cherry jus

Chocolate & Gold
19
72% dark chocolate crémeux, gold leaf, burnt honey ice cream
Basque Cheesecake, Burned
17
Charred top, macerated cherries, bay leaf cream
Tableside Bananas Foster
21
Flamed in aged rum, vanilla bean ice cream — a small fire of your own
The Cheese Cart
26
Five selections from the cave, honeycomb, oat crackers

The Cellar

Our cellar spans Burgundy grand crus, first-growth Bordeaux, and cult Napa cabernets. Ask for our sommelier, Elena — she has never missed.

Pairings from 95 · Bottles from 70 to 7,500