Hestia

Goddess of the hearth

Our dishes find inspiration from a custom 20-ft hearth that anchors the kitchen and dining room. The menu allows an opportunity to explore and showcase techniques that highlight the role of fire in food. We offer a la carte selections, as well as a curated multi-course tasting menu to fully immerse yourself in the Hestia experience.

In addition to our food menu Hestia boasts a robust wine program with over 400 selections, and a curated wine pairing for the tasting menu.

- CHEF'S TASTING MENU 195 | WINE PAIRINGS 150
- seasonal selections - thirteen courses - full table participation required
- SNACKS
smoked crab tart | salsa matcha, charred cucumber, radish | 8
brown butter cracker & caviar | burnt bay crème fraîche, chive, kaluga caviar | 12
oysters | hatch chili, apple, cantaloupe amba | 24
SMALL PLATES
crudo | kampachi, jasmine tea, cucumber, fermented gooseberry | 20
beef tartare | lactic sweet pepper, avocado, chicharron | 22
melon | charentais melon, charred watermelon, shiso | 15
confit potatoes | pork sung, walrocket, preserved lemon | 16
pan de cristal | smoked pear, bread amino, cultured butter | 17
scallop | beef tallow, apple kosho, mushroom gelée | 28
ENTREES
halibut | purple hull peas, smoked brown butter, trout roe | 46
berkshire pork chop | embered eggplant, bok choy, blackened chili honey | 48
red ranger chicken | summer squash, charred pickled spring onion, jus | 38
king trumpet mushroom | embered radish, sorrel, burnt mushroom jus | 34
8oz Texas Wagyu bavette | celery root purée, fermented celery root, miso | 65
12oz Texas Wagyu ribeye | grilled okra, smoked beef lardo l 115
DESSERT
buñuelo | roasted white chocolate mousse, smoked apple butter, almond, burnt thyme ice cream | 14
kakigori | horchata ice cream, salted cream, fermented apple | 20
sourdough ice cream | buckwheat shoyu caramel, sweet tomato & orange jam, fermented tomato powder | 14