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.

If you are looking for a more casual experience, join us at the Bar at Hestia. Walk in's welcome.

tasting menu

CHEF'S TASTING MENU 195 | WINE PAIRINGS 150
seasonal selections - thirteen courses - full table participation required

a la carte menu

SNACKS
warm crab | red fife tart, fermented kohlrabi, leek soubise | 8
oysters | fermented celery, tomato oil, lactic hatch chili | 26
SMALL PLATES
crudo | kampachi, smoked mandarin, buttermilk, fennel | 20
beef tartare | louisiana shallots, gochujang, spelt cracker | 22
embered turnip | sorrel, boquerones, burnt grain miso | 15
charred broccoli | bone marrow, chicory, horseradish | 16
pan de cristal | hearth dried strawberry boshi, lactic strawberry jam, citrus cultured butter | 17
scallop | beef tallow, apple kosho, mushroom gelée | 28
ENTREES
halibut | embered bok choy, smoked brown butter, trout roe | 46
red ranger chicken | burnt cabbage, sauerkraut, watermelon radish | 38
black pearl mushroom | braised rutabega, black garlic, pickled mushroom | 34
berkshire pork chop | fermented jalapeño, grilled squash, pepitas | 48
8oz Texas Wagyu sirloin | celery root purée, burnt grain miso, jus | 65
12oz Texas Wagyu ribeye | embered carrots, smoked beef lardo, sour orange 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

chocolate fondant | cocoa sablé, hazelnut croquant, cherry, vanilla milk gel | 15

bar menu

COLD BAR
murder point oysters | cayenne hot sauce, hearth XO, celery vinegar mignonette | half dozen 26 | dozen 52
"crab louie" tartlets | 5 ea
marinated castelvetrano olives | smoked berkshire ham | 10
diver scallop crudo | tomato gelée, serrano, strawberry aguachile | 14 ea
smoked halibut dip | bay laurel crème fraîche, chive oil, dashi chips | 14
kanpachi crudo | texas citrus, dill emulsion, spring onion | 18
hearth potato pancakes + crème fraîche | smoked trout roe 35, kaluga caviar 80
SMALL PLATES
embered turnip | boquerones, burnt grain miso, sorrel | 17
dry aged beef tartare | mushroom miso, lactic turnip, spelt cracker | 20
roasted bone marrow | warm king crab, celeriac, toasted brioche | 30
grilled broccoli | bone marrow vinaigrette, tardivo, horseradish | 16
ENTREES
halibut | smoked brown butter, bok choy, trout roe | 46
roasted pork coppa | grilled sunchoke, pickled apple, mizuna | 38
wagyu beef burger | sesame potato roll, aged cheddar, fermented tomato aioli | 18
dry aged wagyu sirloin | celeriac pavé, burnt grain miso, jus | 65
DESSERT
crème brûlée | lemon & cinnamon custard | 13
baked alaska | dark chocolate ice cream, graham cracker, ash meringue, strawberry & beet compote | 16

hestia martini | tanqueray london dry, dolin dry, housemade beef aminos, smoked bleu-cheese stuffed castelvetrano olives | 20
spaghetti western | carpano antica, campari, honey, coffee, orange, sparkling wine | 18
wascally wabbit | ketel one, barbadillo, licor 43, carrot caramel, lemon, egg white | 18
folie à deux | tanqueray london dry, vermouth blend, crème de menthe, gentian, white chocolate | 20
exchange program | cazcabel blanco, housemade gochujang, strawberry, sesame, goji, lime | 18
mezquito | lost explorer espadín, citrus oleo, hierba buena, grapefruit oils | 20
mirepoix | paranubes oaxacan rum, linie aquavit, celery, allium, lime | 18
cowboy bebop | suntory toki, vermouth blend, aperitif, shiso | 20