Woodfire Hearth.
Atlantic Harvest.

Shucked to order over crushed kelp ice, served with smoked apple cider mignonette, fresh grated horseradish, and charred lemon.

Thinly sliced line-caught tuna, white shoyu ponzu, smoked chili oil, pickled sea beans, crispy shallots, charred ramp dust.

12 Lynnhaven oysters, 6 jumbo woodfire-poached white shrimp, chilled lobster tail, Maine sea urchin toast, house sauces.

Flashed on hot white oak coals, cultured bacon-shallot butter, pickled beach plums, grilled sourdough crumb.

Pungo farm beets roasted directly in the ember bed, whipped goat curd, smoked honey vinaigrette, toasted benne seed crunch.

Slow-tenderized in kombu broth, crisped over roaring hickory coals, smoky romesco sauce, fingerling potatoes, fermented lemon oil.

Wild-caught local fish cooked whole over white oak hearth grates, fennel pollen, blistered heirloom cherry tomatoes, salsa verde.

In-house dry-aged Virginia pasture beef, seared over screaming hardwood embers, roasted garlic bone marrow butter, grilled ramp chimichurri.

Pan-roasted dayboat scallops, ember-caramelized sweet corn purée, crispy guanciale, garden herb emulsion, smoked trout caviar.

12oz double-bone pork chop, glazed with peach bourbon reduction, ash-roasted celeriac puree, charred mustard greens.

Virginia straight rye, charred white oak syrup, orange bitters, smoked with toasted barrel wood chips in front of you.

Japanese coastal whisky, sea salt saline mist, clarified yuzu, soda water, charred rosemary sprig.

Baked in wood embers, molten 72% Ecuadorian cacao, smoked sea salt caramel, house-churned roasted marshmallow gelato.

Wood-grilled Pungo orchard peaches, crisp brown sugar meringue, lemon verbena cream, toasted almond praline.