Five Courses,
One Flame

Single Pacific oyster kissed with charred leek oil, sea herb mignonette, and a sliver of smoked roe.

Whole beetroot slow-roasted directly in embers, split and dressed with whipped goat curd, walnut oil, and dried rose.

Whole leek buried in the hearth coals overnight, served with cultured butter and herb oil pressed to order.

Columbia River sturgeon cured over alder smoke, sliced thin, finished with cultured cream and charred cucumber water.

Oregon matsutake grilled over white oak, served in its own broth with aged kombu butter and ember-charred scallion.

Whole squab rotisserie-turned over open flame, rested in beeswax, served with charred plum and smoked jus.

Honey caramelized to the edge of bitter, frozen and shaved, with a drop of Douglas fir vinegar and meadow herb.

Pacific Northwest Wagyu, 45-day dry-aged, cooked entirely over cherry wood with rendered bone marrow baste.

Half Muscovy duck lacquered with charred blackberry and juniper, roasted at hearth edge for four hours.

Whole celeriac encased in a salt and hay crust, cracked tableside, finished with truffle and aged balsamic reduction.

Warm panna cotta made from smoke-infused cream, with a cap of cold smoked maple and fleur de sel.

Activated charcoal shell filled with 70% Valrhona ganache, ember-salted caramel, and a single preserved cherry.

Anjou pear poached in smoked white wine, plated with sheep milk yogurt sorbet and toasted almond dust.

Three house-made confections varying nightly: smoked caramel, ember truffle, and a seasonal fruit pate de fruit.

One pour per course, selected weekly. Predominantly Oregon, Burgundy, and Jura producers working without intervention.

Five house-fermented and pressed beverages: shrubs, lacto-ferments, and cold-pressed juice reductions.