Ember & Sage Kitchen

Blistered wood-fired crust, black mission figs, prosciutto, goat cheese, arugula and a drizzle of local honey.

Crispy roasted sprouts with maple glaze, smoked bacon lardons and shaved parmesan.

Pecan-smoked wings in chipotle honey glaze, sesame and scallions, with celery and blue cheese dip.

Two smashed patties, aged cheddar, slow caramelized onions and herb aioli on a toasted brioche bun, with hand-cut fries.

Brined half chicken roasted in the wood oven with fresh sage, lemon and crispy fingerling potatoes.

Salmon fillet grilled on cedar, charred lemon, dill butter and grilled asparagus.

Six-hour braised short rib folded into three-cheese macaroni under a golden breadcrumb crust.

Farro, roasted sweet potato, kale, pickled red onion, avocado, pumpkin seeds and green tahini.

Thick-cut brioche, fresh berries, whipped mascarpone and warm maple syrup.

Grilled sourdough, smashed avocado, two poached eggs, chili flakes, microgreens and lemon.

Baked to order in cast iron and topped with vanilla bean ice cream.

Fresh lemon, desert prickly pear and a sprig of sage, over ice.