Ember

Domingo farms little gems lettuce, crispy bacon, creamy bleu cheese dressing, balsamic pearls, shaved red onion and fine herbs.

Maine lobster, burrata mozzarella, basil, red wine vinaigrette, local tomatoes an avocado, crispy fried green tomatoes and charred pasilla aioli.

Wood-oven roasted cauliflower florets, toated almonds, arugula, mint vinaigrette, pearl couscous and calabrian chili aioli.

Belgian endive, creamy lemon vinaigrette shaved fennel bulb, cremini mushrom and parmesan, hand sliced prosciutto di parma and toasted hazelnuts.

Pan-fried ocean rose red abalone steak, pork belly confit, hass avocado, pickled ginger, cilantro and hollandaise sauce.

Sashimi of pacific albacore tuna, ginger-lime citronette, sea salt crackers, watermelon radish, charred jalpenos, sesame aioli, garlic chips, herbs and avocado.

Massachusetts sea scallops, kabocha squash puree, prosciutto di parma, meyer lemon salsa, smoked pepper harissa and lime butter.

Local squid roasted in the wood oven, garlic aioli, housemade chorizo, cannellini beans, arugula and toasted breadcrumbe.

Southern style fried quail, buttermilk-chive aioli, trinity braised chickpeas, cilantro and chili oil.

Dave's sauteed sweet potato dumplings, wilted cavolo nero, grana cheese, beef ribeye and pork shoulder bolognese.

Wild chenterelle and hedgechog mushroom ragu, la rustichella bucatini, green garlic ricotta, parmesan and herbs.

Thinly sliced pepperoni, tomato sauce fire-roasted pasilla peppers, red onion and grana cheese.

Garlic cream sauce, toasted walnuts, fontina, caramelized onions with balsamic, arugula and honey goat cheese.

Tomato sugo, whole milk mozzarella, grana cheeses, local kale, spicy garlic and herb pork sausage, red onion and calabrian pepper aioli.

Spinach cream sauce, roated garlic, chanterelle, shiitake and oyster mushrooms, gorgonzola dolce, mozzarella, grana, fontina and gruyere.

U.S.D.A. prime beef grilled over local oak, served with brasero roasted potato gratin, rutiz famrs broccoli calabrese and avocado chimichurri.

(Cooked under a brick) grilled polenta, broccoli calabrese, greens and chicken stock demi glace.

Housemade chicken and pork sausage, potato puree, crispy fried so layer potatoes, mustard-creme fraiche au jus, calvados roastee apples and cabbage.

Swordfish marinated with herbs, lemon peel and olive oil, sicilian currant-pinenut relish, braised cannellini beans, caper butter, frisee and toated breadcrumbe.

Served with sea salt caramel, cocoa sponge cake, chocolate hazelnut crunch and vanilla bean ice cream.

Served with espresso pastry cream, kahlua sabayon and pistachio biscotti.

Serve with honey goat cheese mousse, spiced almond crumble and meyer lemon buttermilk ice cream.

Served with pink peppercorn meringue, lemon curd and satsuma sherbert.