menus
Grilled Apricots and Mascarpone Cheese Crostini With Local Honey
Tempura Zucchini Blossoms Stuffed with Lemon-Thyme Ricotta
Steel Roast Maryland Crab Cakes, Lemon Crème
Potato Leeks Latkes with Lox and Horseradish Crème
Smoked Salmon New Potatoes with Fried Capers
Steel Roasted Prawns and Green Garlic Cups
Garlic Mustard Grilled Beef Skewers
Pea Spread and Serrano Ham Crostini
Harissa Glazed Grilled Drumstick
Grilled Spring Lamb And Meyer Lemons Flatbreads
Fire Roasted Pork Belly with Spicy Honey
Hors D `Oeuvres
First
Fresh Pulled Farmers Spring Greens, Mixed Radishes, Peas and Apricots
White balsamic vinaigrette
Second
Wood Roasted Maine Diver`scallops
On half shell with black truffle butter and leeks puree
vegetables
Charred Asparagus, Carrots and Ramp Bulbs with Thyme and Meyer Lemons
Steel Roasted New Potatoes and Green Garlic
Grilled Endives And Oyster Mushroom Garlic Mustard
Spring
main
Whole Suffolk Spring Lamb "Al Asador"
With traditional chimichurri
Wood Roasted Hanging Chickens
Lemon zest and sage
Dessert
Fire Roasted Rhubarb and Strawberries Pie
With fresh whipped cream
First
Grilled Peaches, Heirloom Tomatoes, Baby Lola Rosa and Burrata cheese
with Cherry - Balsamic Glaze
Second
Iron Roasted Mussels & Clams with Homemade Summer Sausage and Basil Jus
vegetables
Wilted Radish & Beet Greens with lemon and pistachios
Grilled Native Corn with Guajillo Peppers and Queso Fresco
Charred Summer Squash, Basil-Mint Vinaigrette
Rosemary Creamer Potatoes
Summer
main
Hanging Beef Tenderloins, Peppers and Corn Salsa
Whole Striped Bass Lemon- Thyme Salmoriglio
Dessert
Balsamic Strawberries and Rum Gelato
First
Grilled Focaccia with Beets, Oranges, Goat Cheese and Local Honey
Second
Pate de Campagne Confit Pearl Onions
vegetables
Charred Carrots, Parsnips with Maple Glaze
Skillet Brussels Sprouts with Fresh Cranberries
Wild Mushroom Escabeche
Smashed purple Potatoes with Caramelized Onions
fall
main
Roasted Whole Berkshire Pig, Apple Cider Glazed
Open Fire Smoked Salmon, Ancho Chili & Orange Adobo
Dessert
Gala Apple Tarte Tatin, Creme Fraiche
First
Winter Squash Bisque with Candied Pecans
Second
Skillet Provolone Cheese with Crispy Pancetta & Fresh Baked Sourdough
vegetables
Steel Roasted Cinnamon Butter Sweet Potatoes
Spicy Rub Cauliflower Steaks with Cilantro Chutney
Leeks and Potatoes Galette
Winter
main
Wood Roasted Beef Ribs Roast with Garlic Puree
Steel Salt Baked Snapper
Dessert
Bosc Pears Tart with Whipped Mascarpone
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Experience the transformative nature of cooking over an open flame
Serving DC, Maryland, and Virginia
Open fire
