2025 Menu

A Feast Shaped by the Season

Our Fire Feast menu celebrates the freshest flavors our fields and local farms provide. Here’s a glimpse of what’s in the works! Final offerings may change as the bounty of the season comes in. Fire Feast chefs draw inspiration from the harvest itself... expect delicious surprises!

Pit One  •  Hors d’Oeuvres

Chef Ryan Sodomin
A curated display of artisanal, farmstead cheeses, house-pickled vegetables, hand-crafted crisps, and breads. Accompanied by seasonal compound butters, spreads, and dips.

Pit Two  •  Garden Harvest

Chef Kevin Sprouse
Grilled seasonal greens and delicata squash, prepared to highlight the natural sweetness and depth of the harvest.

Pit Three  •  Heirloom Vegetable Skewers

Chef Tiffany Ortiz
Fire-roasted skewers featuring a medley of heirloom tomato, sweet onion, zucchini, eggplant, and wild mushrooms.

Pit Four  •  Butcher & Field Station

Chef Linda Laestadius
Seasonal pork and chicken sausages, flame-grilled alongside sweet bell peppers, crafted to showcase the richness of local pasture-raised meats.

Pit Five  •  Asado

Chef Jesse Kaufman
Traditional whole-animal Asado featuring pig, lamb, or beef, slow-cooked over open flame and served with an assortment of house-made dipping sauces.

Pit Six  •  Dessert Station

Grilled seasonal dessert breads—zucchini, carrot, and pumpkin—topped with flavored whipped cream. Corn pudding with fresh fruit and popcorn garnish, complemented by a delicate fennel digestif.