Smoky Eggplant & Charred Pepper Dip – served with wood-fired flatbread Artičoka na žaru i mala salata – smokve, tostirani orasi, vinaigrette od limuna Ember-Roasted Santa Barbara Spot Rawn – with chile-lime butter (can be swapped for a veg course if fully non-seafood) Live-Fire Garlic & Herb Chicken Hindquarter – with delicata squash, blistered grapes, and salsa verde, saffron farro Honey–Lavender Panna Cotta – krunisana prženim kamenim voćem i poznim ljetnim bobicama

Kozica Santa Barbara na žaru na ugalj – brušena dimljenim čileanskim puterom, poslužena sa ukusom od kamenog voća Chilled Sweet Corn Velouté – topped with chanterelles and basil oil Charred Little Gem & Fennel Salad – sa smokvama, orasima i kozjim sirom Miso-Grilled Black Cod – with roasted delicata squash and susame-citrus glaze Pečena svinjetina Porčeta - gremolata sa zelenim belim lukom, prženo grožđe, hrskavi krompir Kozje kolač od smokve i meda – bobice u kasnim ljetnim mjesecima i bič od lavande

Charred Padron Peppers with Yuzu-Miso – a smokeky, bright opener Rashlađeni slatki kukuruz i kokos Velouté – sa uljem od bosiljka i ukiseljenim čilijem Smoked Eggplant Carpaccio – with nar, mint, and toasted pistachio Ember-Roasted Maitake “Steak” – with fig–balsamic glaze and crispy shallots Saffron Farro with Delicata Squash – fire-peasted grapes and herb gremolata Late Summer Stone Fruit over Coconut Panna Cotta – pečena breskve i smokve, bademova hrskava