Smoky Eggplant & Charred Pepper Dip – nagsilbi gamit ang flatbread na gawa sa kahoy Inihaw na Artichoke & Little Gem Salad – mga igos, inihaw na walnut, lemon - mint vinaigrette Ember - Roasted Santa Barbara Spot Prawn – with chile - lime butter (can be swapped for a veg course if fully non - seafood) Live - Fire Garlic & Herb Chicken Hindquarter – na may delicata squash, blistered grapes, at salsa verde, saffron farro Honey - Lavender Panna Cotta – nakoronahan ng inihaw na prutas na bato at mga berry na late - summer

Charcoal - Grilled Santa Barbara Spot Prawn – brushed with smoked chile butter, served with stone fruit relish Chilled Sweet Corn Velouté – nangunguna sa chanterelles at basil oil Charred Little Gem & Fennel Salad – na may mga igos, walnut, at keso ng kambing Miso - Grilled Black Cod – na may inihaw na delicata squash at sesame - citrus glaze Wood - Roasted Pork Loin Porchetta – green garlic gremolata, ember - roasted grapes, crispy potatoes Fig & Honey Goat Cheesecake – late – summer berries at lavender whip

Charred Padron Peppers with Yuzu - Miso – a smoky, bright opener Chilled Sweet Corn & Coconut Velouté – na may basil oil at pickled chilies Smoked Eggplant Carpaccio – na may granada, mint, at toasted pistachio Ember - Roasted Maitake “Steak” – with fig – balsamic glaze and crispy shallots Saffron Farro with Delicata Squash – fire – roasted grapes and herb gremolata Late Summer Stone Fruit over Coconut Panna Cotta – roasted peaches and figs, almond crunch