Made with fire.
Served with passion.

Oak-fired wings, smoky house glaze and cool buttermilk ranch.

Lightly battered calamari with fried lemon and a bright chili aioli.

Warm tortilla chips layered with queso, black beans and fresh pico.

Golden panko-crusted mozzarella with slow-simmered marinara.

A bubbling skillet of creamy spinach and artichoke, with toasted sourdough.

Two smashed patties, American cheese, house pickles and Ember sauce on toasted brioche.

Flame-grilled beef, smoked bacon, sharp cheddar and a tangle of crispy onions.

A fiery beef burger with pepper jack, charred jalapeños and house hot sauce.

Seared beef with buttery woodland mushrooms, Swiss cheese and garlic aioli.

Lacy-edged double beef patties with thick-cut bacon and melted American cheese.

Crispy cayenne-brushed chicken with pickle slaw and cooling ranch.

Thinly sliced ribeye, sweet onions and provolone on a toasted hoagie.

Herb-grilled chicken, crisp bacon, ripe tomato and avocado.

Low-and-slow brisket with tangy slaw and our oak-smoked BBQ sauce.

Buttermilk-fried chicken with shredded lettuce and lemon-pepper mayo.

A beautifully marbled 12 oz ribeye, kissed by oak fire and finished with herb butter.

A bold 12 oz strip steak with a peppercorn crust and red wine jus.

Tender 8 oz center-cut filet served with silky potato purée and shallot butter.

Sliced hanger steak, crisp golden fries and our signature green peppercorn sauce.

A 10 oz sirloin with roasted garlic butter and seasonal grilled vegetables.

Juicy chicken breast with garden herbs, charred lemon and roasted potatoes.

Crispy hot chicken over white bread, with pickles and creamy slaw.

Golden chicken cutlet baked with mozzarella, basil and house marinara.

Oak-roasted half chicken lacquered with sweet, smoky barbecue sauce.

Fourteen-hour smoked brisket with a dark pepper bark and house pickles.

Fall-apart pork ribs glazed with molasses barbecue sauce and served with slaw.

The best of the fire: steak, chicken and sausage with chimichurri.

Rosemary-marinated lamb chops with minted yogurt and grilled greens.

Our weekend favorite: a BBQ burger, four wings, loaded fries and house lemonade.

Blistered crust, San Marzano tomatoes, fresh mozzarella and fragrant basil.

Crisp-edged pepperoni over mozzarella and our slow-cooked tomato sauce.

Smoked chicken, red onion and cilantro over a sweet barbecue base.

Pepperoni, Italian sausage and smoked bacon on a rich tomato base.

Roasted woodland mushrooms, creamy ricotta and fresh thyme.

Our classic pepperoni finished with chili-infused honey and fresh oregano.

Ribbon pasta tossed in a silky Parmesan cream with cracked black pepper.

Penne with slow-cooked tomatoes, roasted garlic and a generous chili kick.

Sautéed shrimp and linguine in a bright white wine, garlic and lemon sauce.

Crisp Parmesan chicken over spaghetti with basil-rich tomato sauce.

Tender pasta with woodland mushrooms, Parmesan and a touch of truffle.

Flame-grilled salmon with lemon butter, seasonal greens and wild rice.

Skillet-seared shrimp in garlic butter, with warm bread for every last drop.

Crisp beer-battered cod, hand-cut fries and house-made tartar sauce.

Cajun-spiced mahi mahi with sweet corn relish and cilantro rice.

Crisp romaine, shaved Parmesan and sourdough croutons with classic Caesar dressing.

Our classic Caesar topped with warm herb-grilled chicken.

Crunchy greens, black beans, roasted corn and avocado with lime dressing.

Iceberg lettuce with blue cheese, crisp bacon and cherry tomatoes.

Seasonal greens, roasted squash, apple and toasted pecans in maple vinaigrette.

Herb-grilled chicken, brown rice, roasted vegetables and lemon tahini.

Sliced steak over quinoa with avocado, greens and chimichurri.

Glazed salmon with steamed rice, edamame, cucumber and sesame.

Golden fries tossed with truffle oil, Parmesan and parsley.

Crisp sweet potato fries with a smoky chipotle dipping sauce.

Thick-cut sweet onions in a light, crunchy beer batter.

Tender macaroni in a three-cheese sauce with toasted breadcrumbs.

Buttery Yukon Gold potatoes whipped with slow-roasted garlic.

Seasonal vegetables straight from the grill, with olive oil and sea salt.

A little grilled beef burger with American cheese and a side of fries.

Crispy chicken strips with fries and honey mustard for dipping.

A small bowl of creamy cheddar macaroni, made for little appetites.

Classic baked vanilla cheesecake with a buttery biscuit crust and berry compote.

Warm dark chocolate cake with a molten center and vanilla bean ice cream.

Espresso-soaked ladyfingers layered with mascarpone and dusted with cocoa.

A warm chocolate chunk cookie baked in cast iron, with vanilla ice cream.

Two scoops of real vanilla bean ice cream with caramel sauce.

Fresh-squeezed lemons and just enough sweetness, served over ice.

Classic cane-sugar cola served ice cold with a slice of lime.

Chilled sparkling mineral water with a fresh citrus twist.

Freshly brewed medium-roast coffee with notes of chocolate and toasted nuts.

A double espresso with velvety steamed milk and fine microfoam.

Slow-steeped black tea with peach nectar and fresh mint.

Charred orange, rosemary syrup and sparkling water over plenty of ice.

Muddled blackberries, fresh lime and spicy ginger beer. Zero proof, full character.

Cucumber, mint and lime topped with tonic for a crisp, refreshing finish.