Seasonal & Spirited

To Start

• Hearth Bread & Cultured Butter

  Sourdough, sea salt, smoked honey
  9
• Oysters on the Half Shell

  Mignonette, horseradish, lemon
  24
• Beet & Stracciatella

  Roasted beets, hazelnut, orange oil
  16
• Tuna Crudo

  Yuzu kosho, avocado, crispy rice
  22

From the Hearth

• Dry-Aged Strip Steak

  12oz, bone marrow butter, watercress
  58
• Half Roast Chicken

  Lemon, garlic confit, jus
  34
• Cedar-Plank Trout

  Brown butter, capers, charred lemon
  36
• Wood-Fired Mushrooms

  Polenta, parmesan, pickled shallot
  26

Sides

• Duck-Fat Potatoes

  Rosemary, flaky salt
  11
• Charred Broccolini

  Calabrian chili, lemon
  12
• Creamed Greens

  Spinach, kale, gruyère
  13

Cocktails

• Capitol Old Fashioned

  Rye, demerara, house bitters, orange peel
  16
• Garden Martini

  Gin, dry vermouth, basil oil, olive
  17
• Mango & Rye

  Rye whiskey, mango shrub, lime, sparkling
  18
• Smoke Signal

  Mezcal, ancho, agave, grapefruit
  17

Wines by the Glass

• Sparkling — Crémant de Loire

  France, NV
  15
• White — Chenin Blanc

  South Africa, 2022
  14
• Red — Pinot Noir

  Willamette Valley, 2021
  18
• Red — Cabernet Franc

  Finger Lakes, 2020
  16

American Whiskey

Pours from our library — ask your server for the full list.

• Bourbon Flight

  Three half-pours, curated weekly
  32
• Single Barrel Rye

  Library selection
  22