Menu

Our seasonal menu

A short menu of wood-fired plates that changes weekly with what our local farms are growing.

Small Plates From the Hearth Pasta Dessert

Small Plates

To start, meant for the table

Wood-Grilled Bread

$9

Cultured butter, sea salt, fire-blistered crust.

V

Charred Little Gems

$14

Anchovy dressing, aged parmesan, toasted breadcrumb.

Popular GF

Roasted Beets

$15

Whipped goat cheese, pistachio, orange.

V GF

From the Hearth

Cooked over wood and embers

Whole Branzino

$38

Lemon, fennel, salsa verde, grilled over oak.

Signature GF

Dry-Aged Ribeye

$58

Bone marrow butter, charred shallot, watercress.

Chef's Special GF

Ember-Roasted Carrots

$18

Smoked yogurt, dukkah, herb oil.

V GF

Pasta

Made fresh daily

Cacio e Pepe

$24

Tonnarelli, pecorino, cracked black pepper.

V

Wild Mushroom Tagliatelle

$27

Brown butter, thyme, shaved parmesan.

Popular V

Squid Ink Garganelli

$29

Blue crab, calabrian chili, lemon.

Dessert

Olive Oil Cake

$13

Citrus, crème fraîche, candied zest.

V

Dark Chocolate Tart

$14

Sea salt, olive oil, espresso cream.

New V GF

Affogato

$10

Vanilla gelato, hot espresso, amaretti.

V

Dietary key

• V Vegetarian
• VG Vegan
• GF Gluten-free

Our kitchen runs on a single wood-fired hearth and whatever the farms around Williamsburg send us that week. The menu is short on purpose. We change it as ingredients come and go, so a dish you loved in October may be gone by November, replaced by something we think you'll like just as much.

If you have questions about a dish, an allergy, or anything else, ask your server. We're happy to talk through how things are made.

Reservations

Join us tonight

Tables open Tuesday through Sunday for dinner. Reserve online or give us a call — we hold a few seats at the bar for walk-ins.

Reserve a table (718) 555-0148