Our grass-fed beef and wagyu program remains consistent year-round. That consistency is deliberate. It is what allows us to maintain the standard our guests expect from a Char House steak. But the menu surrounding that anchor shifts meaningfully as the seasons move.
Autumn and winter: depth and warmth. Our colder months bring dishes built around reduction and richness. A braised short rib alongside the à la carte cuts. Root vegetable sides, including celeriac, parsnip, and heritage carrot, roasted in beef dripping and finished simply. The wine list leans heavier, with more Rhône featured.
Spring and summer: acid and brightness. As the weather shifts, so does our approach to accompaniment. We feature more crudo and tartare at the start of the menu. The sommelier brings lighter Burgundies and to the fore, wines that open a meal rather than anchor it.
What never changes. The quality of the cut. The time it rests before plating. The way it is carved when it arrives. These are constants at Char House, and they are what every seasonal change is built around.
