From the fire
- Wood-fired ribeye with charred onion butter
- Cedar-plank salmon, seasonal vegetables
- Half chicken, brick-pressed, lemon and herb
- The Hearth burger - smashed, double, on our own bun
- Wood-oven pizzas, blistered and honest
Pastas and plates
- Handmade pappardelle, short-rib ragu
- Brown-butter gnocchi, sage and squash
- Seasonal risotto - ask what the fire's holding tonight
- Market fish, whatever swam in best
Starters worth the argument
- Charred wings, hot honey and blue cheese
- Burrata with fire-roasted tomatoes and grilled bread
- Crispy brussels, bacon and maple
- The board - meats, cheeses and pickled things for the table
Menus change with the seasons and the farms - dietary needs handled gladly, just tell your server. Kids eat like people here too, smaller and cheaper.
Common questions
Do you take reservations?
Yes - by phone or the form, and walk-ins always have a shot at the bar. Weekends book out; call ahead.
Can you handle allergies and dietary needs?
Seriously and daily - gluten-aware, vegetarian and vegan paths run through the whole menu. Tell us and the kitchen takes it from there.
Is the menu online current?
The bones are; the specials move with the seasons. The board and your server carry tonight's truth.