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
Table full of decoratively displayed artisanal, farm-made cheeses, pickled vegetables, local honey & comb, crudites, crisps & bread served with seasonal compound butter, spreads, dips

Pit Two  •  Garden Harvest

Chef Kevin Sprouse

Griddled eggplant and greens with shaved cured egg yolks

Pit Three  •  Heirloom Vegetable Skewers

Chef Nina Livellara

Wood fired summer vegetable medley tucked into beef tallow naan bread with a schmear of cultured yogurt, drizzled with gremolata & adorned with edible blooms

Pit Four  •  Butcher & Field Station

Chef Linda Laestadius

Grass fed beef cuts with Argentinian chimichurri, blackened brassicas with chermola

Pit Five  •  Asado

The Shepard's Hearth

Pig Asado served on a bed of shredded cabbage

Pit Six  •  Dessert Station

Charlie Lawson

Grilled carrot ginger dessert bread with flavored whipped cream; corn pudding with fresh fruit; popcorn & fennel digestif