Where the
forest meets
the open hearth.

An architectural glass pavilion hidden inside the sanctuary of the park. We celebrate live-fire hearth cooking, ancestral preservation, and wild-foraged botanical mixology.

Explore Today's Menu

The North Pavilion Dining Room

OUR MANIFESTO

"We do not use modern gas or electricity to cure or cook our proteins. Every flame is fed by seasoned oak, applewood, and birch, infusing local terroir directly into the plate."

— Executive Chef Arthur Connolly

THE HEARTH SELECTION

Midsummer Chapters

Ingredients are hyper-localized, changing dynamic variations depending on daily foraging yields from the valley park zones.

Ash-Cured Venison

$46

Smoked over white oak for 14 hours, served with fermented wild blackberries, pine needle reduction, and charred parsnip velvet.

Meadow & Moss Gin

$19

House-distilled botanical spirit infused with dried wood-sorrel, wild clover honey, clarified green apple juice, and smoked moss essence.

Artisanal organic salad with edible flowers

Foraged Green Nest

$24

Wild dandelion greens, dandelion capers, hand-gathered ramson leaves, aged goat cheese curd, dressed in cold-pressed hazelnut oil.

EXCLUSIVE INVITATIONS

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