Food just tastes different over an open fire! Join us for an incredible, Live Fire Experience with Chef Robert Vierira. Join us at the table where has prepared a TEN COURSE menu inspired by the master chef Francis Mallmann for us to enjoy.

1. Bread course : Sun dried tomato & herb butter and local toasted bread

2. Tuna Tartar with Soft Boiled Quail Egg : Avocado, toast points , burnt Fresno chili aioli , micro cilantro

3. Gold Beet & Burnt Orange Salad : Arugula , local Feta cheese, clementine oil , local flowers. 

4. Fried Yucca & Charred Octopus : Roasted garlic herb salsa , shaved Porcini cheese.

5. Smoked Chicken Kabob : Manzanita branch, Vegetable Ash Aioli 

6. Braised Chorizo with Creamy Polenta : Crispy fennel , micro herbs 

7. Rustic Lamb Pops / Oyster mushrooms , blistered tomatoes, lemon oil, roasted garlic aioli .

8. Tomahawk Ribeye : Chimichurri , crispy smashed potato, charred broccolini, heirloom carrot , covered in Parmesan cheese & Perigold black truffle.  

9. Chocolate Tort : Spiced nuts, Dulce de Leche, burnt peach and fresh mint 

10. Lucuma Sorbet & Toasted Biscotti