
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 Flatbreads
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
Chef Linda Laestadius
Grass fed beef cuts with Argentinian chimichurri, blackened brassicas with chermola
Pit Five • Asado
The Shepherd's Hearth
Asado-inspired pork & cabbage
Pit Six • Dessert Station
Charlie Lawson
Grilled carrot ginger dessert bread with flavored whipped cream; corn pudding with fresh fruit; popcorn & fennel digestif