From the Hearth

Seasonal Menu

Our menu shifts with each harvest — ask what came in this morning.

To Begin Small Plates

Ember-Charred Bread
Cultured butter, smoked sea salt, sage honey
11
Blistered Padrón Peppers
Olive oil, Maldon, lemon ash
13
Fire-Roasted Beets
Whipped goat cheese, walnut, orange
16
Valley Burrata
Grilled stone fruit, basil, aged balsamic
18
Charred Octopus
Smoked paprika, white bean, salsa verde
19

Over the Coals Mains

Oak-Grilled Ribeye
16 oz, bone marrow butter, charred scallion
46
Cast-Iron Trout
Brown butter, capers, roasted fennel
32
Smoked Half Chicken
Sage jus, market vegetables, pan drippings
29
Fire-Braised Short Rib
Red wine, root vegetable, gremolata
38
Hearth Mushroom Rigatoni
Wild mushroom, thyme cream, pecorino
26

From the Garden Sides

Grilled Asparagus
Meyer lemon, almond
12
Ember Potatoes
Rosemary, garlic confit
10
Charred Little Gems
Buttermilk, chive, cracked pepper
11
Wood-Roasted Squash
Brown butter, sage, pepitas
11

To Finish Dessert

Skillet Stone-Fruit Crisp
Oat crumble, vanilla-bean cream
12
Burnt Honey Panna Cotta
Sage, toasted pistachio
11
Dark Chocolate Torte
Smoked salt, olive oil, espresso
13

From the Bar Cocktails

Smoked Old Fashioned
Bourbon, oak smoke, orange bitters
15
Sage Garden Gimlet
Gin, sage, lime, honey
14
Valley Spritz
Aperol, sparkling wine, blood orange
13

The List Wine & Beer

Central Valley Reds
Rotating by the glass
12+
California Whites & Rosé
Crisp, seasonal selections
11+
Local Craft Beer
Fresno & Clovis breweries on tap
8

Vegetarian, vegan, and gluten-free options available nightly. Ask us — the fire is flexible.

Reserve a Table