The Grand Hearth Menu

Miyazaki striploin seared over white binchotan coals, smoked bone marrow bordelaise, and freshly grated wasabi.

Himalayan salt-aged USDA Prime cut with charred rosemary garlic compound butter and Maldon smoked sea salt.

Whole bone-in ribeye smoked over red oak embers, flamed chimichurri, and roasted black garlic emulsion.

Colorado prime lamb cutlets glazed with pomegranate molasses, mint chimichurri, and smoked sheep's curd.

Heritage bird marinated in charred Meyer lemon, wild oregano, smoked paprika mojo, and served with pan drippings.

Slow-braised then wood-seared with bourbon maple glaze, pickled mustard seeds, and crunchy sea-salt crackling.

Butter-poached Maine lobster and sweet corn mousse in saffron pasta, charred leek emulsion, and aged pecorino.

Line-caught wild fish roasted over embers, charred scallion dashi, and pickled sea succulents.

Colossal prawns flamed over binchotan with smoked saffron garlic butter, charred lime, and espelette chili.

Tender braised octopus sliced ultra-thin, roasted pimentón vinaigrette, charred baby fennel, and crispy caperberries.

Heirloom tomatoes, cucumber ribbons, pickled red shallots, Kalamata olives, and barrel-aged Greek feta.

Slow-braised wood-fired ragù, delicate egg pasta sheets, black truffle béchamel, and 24-month Parmigiano-Reggiano.

Charred gordal olives stuffed with Atlantic blue crab meat, smoked pimentón, and citrus extra virgin olive oil.

Creamy artisan burrata paired with charred heirloom peaches, torn basil, 25-year aged balsamic, and toasted country bread.

Flame-roasted squash with spiced pumpkin seed brittle, brown cultured butter, and smoked goat's milk curd.

Hand-cut triple-cooked Yukon gold potatoes dusted with black truffle essence, 30-month Parmigiano, and charred garlic aioli.

Caramelized burnt exterior with a molten smoked vanilla bean custard center, dark bourbon cherry compote.

Single-barrel Kentucky bourbon infused with smoked cherrywood, charred rosemary sprig, angostura, and flamed orange zest.

Willamette Valley estate reserve with wild blackberry aromas, forest floor notes, and delicate smokiness ideal for ember steaks.