First Ember Shellfish
Scallop crudo warmed over coals, fermented chili, finger lime.
Sancerre "Les Baronnes", Loire 2023
The menus
Written by the season, cooked by the fire.
Menus change with the Midwestern larder, printed nightly. What follows is this month's writing. Dishes marked with a pairing carry our sommelier's pour.
Five courses
Garden in Ash Vegetarian Nuts
iiEmber-roasted roots, whipped goat's curd, hazelnut praline, ash oil.
Cedar-Smoked Trout
iiiGreat Lakes trout, brown butter dashi, pickled ramp, dill oil.
Chablis 1er Cru "Montmains" 202248-Hour Short Rib Signature Gluten free
ivOak ember glaze, charred allium, smoked bone marrow jus.
Côte-Rôtie "Brune et Blonde" 2020Burnt Honey & Cacao
vHearth-toasted meringue, burnt honey ice cream, cacao husk crumble.
Wine pairing $85 per guest. A 5% kitchen appreciation charge supports a living wage for the whole team; it is yours to remove.
Eight courses, raw to smoke
Oyster, Warm Ash Butter
iHearth-warmed oyster, cultured ash butter, chive blossom.
First Ember Shellfish
iiScallop crudo warmed over coals, fermented chili, finger lime.
Sourdough & Drippings
iiiHearth loaf, whipped beef-fat butter, smoked salt.
Garden in Ash Vegetarian
ivEmber-roasted roots, whipped goat's curd, hazelnut praline.
Cedar-Smoked Trout
vGreat Lakes trout, brown butter dashi, pickled ramp, dill oil.
Meursault "Les Tillets" 2021Duck Over Oak
viDry-aged duck breast, burnt orange, sunchoke, juniper smoke.
Gevrey-Chambertin "Vieilles Vignes" 201948-Hour Short Rib Signature
viiOak ember glaze, charred allium, smoked bone marrow jus.
Burnt Honey & Cacao
viiiHearth-toasted meringue, burnt honey ice cream, cacao husk crumble.
Pairing $130 per guest, or the sommelier's reserve flight at $195. Vegetarian and pescatarian arcs available with 48 hours' notice.
To begin
Hearth Loaf & Cultured Butter
$14Baked in the dying fire each afternoon.
Oysters, Warm Ash Butter
$28Half dozen, hearth-warmed, chive blossom.
First Ember Shellfish
$32Scallop crudo warmed over coals, fermented chili, finger lime.
From the hearth
Cedar-Smoked Trout
$48Great Lakes trout, brown butter dashi, pickled ramp, dill oil.
Duck Over Oak
$56Dry-aged duck breast, burnt orange, sunchoke, juniper smoke.
48-Hour Short Rib Signature
$64Oak ember glaze, charred allium, smoked bone marrow jus.
Garden in Ash Vegetarian
$38Ember-roasted roots, whipped goat's curd, hazelnut praline, ash oil.
To finish
Burnt Honey & Cacao
$19Hearth-toasted meringue, burnt honey ice cream, cacao husk crumble.
Cheese From the Ember Cellar
$24Three Midwestern farmstead cheeses, smoked honeycomb, rye crisp.
À la carte is served at the bar and the lounge only. Please tell us about allergies when you call; the hearth can adapt to almost anything except regret.