Dinner
Everything is cooked over oak. Tell us what you can't eat and the kitchen will cook around it — happily, not heroically.
The tasting
Five courses · 78 per person · the whole table joins in
Oysters, smoked cream, rye crumb
cold and briny, with a little campfire underneath
Roasted marrow, charred sourdough, parsley salad
the namesake — eat it with your hands
Embered leeks, hazelnut, brown butter
the vegetable course people try to order twice
Dry-aged duck, burnt cherry, chicories
rested by the fire, carved in the room
Burnt-honey custard, fig leaf, oat crumb
sweet, smoky, gone too fast
From the counter
À la carte · six seats kept for walk-ins, nightly
Bread & cultured butter
baked at four this afternoon
6Anchovy toast, fermented chili honey
9Half chicken, fire-roasted, drippings & greens
for one generous person or two reasonable ones
28Whole flounder, green garlic, grilled lemon
34Coal-baked potato, crème fraîche, trout roe
14To drink
A short list of things that love smoke
Chenin, Loire — "by the fire" pour
13 / glassTrousseau, Jura
15 / glassNerello Mascalese, Etna
volcano grapes for fire food — it had to be
16 / glassAmaro cart
ask what's open — there is always something open
from 9
A 4% kitchen share is added to every check and goes entirely to the back of house.
Reservations: (555) 555-0162 · Private dining: events@marrow.example