The Year, in Fire & Harvest
Seasonal Menus
We write four living menus a year, then rewrite them again the week of your event around whatever the farms are actually picking. What follows is the shape of each season — your final menu is built with you.
Seasonal menu selector
First Green
The Spring Table
Cool-weather greens, ramps from the hollers, the first asparagus, and lamb finished over a low oak fire. Bright, sharp, and just barely warm.
Peak Abundance
The Summer Table
Heirloom tomatoes still warm from the field, whole hog over embers, corn blistered in the husk, and stone fruit caramelized in cast iron. The loudest, most generous season we cook.
Smoke & Harvest
The Fall Table
Apples and squash from the orchard road, brisket smoked low all day, root vegetables buried in the coals, and cider reduced down to syrup. Deep, woodsy, and built for a chill.
Low & Slow
The Winter Table
Braised short rib, fire-roasted citrus, stored squash and bitter greens, and bread torn around the coals. The smallest, warmest, most candlelit menu of the year.
How We Serve It
Choose your format
Every menu above can be cooked in any of these styles. Pricing is per guest and always includes chefs, service staff, and on-site fire setup.
Family-Style Feast
Heaping platters down the center of long tables, passed and shared. Our signature, and the most fun. From $78 / guest.
Plated Dinner
A composed multi-course menu, individually plated and served to seated guests by our team. Refined and timed. From $96 / guest.
Live-Fire Stations
Guests roam between open-flame cooking stations — the grill, the oven, the pit. Cocktail-hour energy all night. From $68 / guest.
Bar service, rentals, and staffing quoted per event · 25-guest minimum on stations · Tastings available for booked weddings
Hungry Yet?
Let's design your menu.
Send us your date and headcount and we'll build a season-perfect menu around your event — and book you a tasting by the fire.