Hand-stretched dough topped with black truffle cream, wild mushroom medley, aged Gruyère, fresh thyme, and a drizzle of 24K gold-infused truffle oil.

San Marzano tomato base, premium Italian sausage, roasted peppers, caramelized onions, Kalamata olives, fresh basil, and a four-cheese blend of mozzarella, provolone, asiago, and pecorino.

Activated charcoal black crust with heirloom tomato sauce, imported buffalo mozzarella di bufala, fresh basil, sea salt flakes, and cold-pressed extra virgin olive oil.

Classic New York-style thin crust with house-made marinara, premium pepperoni, soppressata, honey, Calabrian chili flakes, and aged mozzarella.

White garlic cream base topped with New England lobster chunks, shaved asparagus, lemon zest, burrata, chive oil, and crispy pancetta.

8oz dry-aged Wagyu beef patty on a toasted gold-sesame brioche bun with black garlic aioli, aged white cheddar, truffle shavings, heirloom tomato, crispy shallots, and butter lettuce.

Two smash-style beef patties with American cheese, special HearthStone sauce, dill pickles, shredded lettuce, and caramelized onions on a toasted potato bun.

Nashville hot-style crispy fried chicken breast, house-made honey-bourbon glaze, coleslaw, pickled jalapeños, and smoked paprika mayo on a brioche bun.

Hand-cut russet fries tossed in white truffle oil, freshly grated Parmigiano-Reggiano, rosemary salt, and served with HearthStone signature dipping sauce.

Creamy imported burrata, hand-sliced 24-month aged prosciutto di Parma, roasted heirloom cherry tomatoes, fresh basil pesto, grilled sourdough crostini, and aged balsamic reduction.

12 jumbo wings slow-roasted then flash-fried, available in: black garlic parmesan, buffalo gold, or honey sriracha. Served with celery, carrots, and house blue cheese dip.

Stone-baked flatbread topped with house-whipped ricotta, roasted garlic confit, sun-dried tomatoes, microgreens, candied walnuts, and honey drizzle.

Whole charred romaine hearts, anchovy-forward Caesar dressing, house-made sourdough croutons, shaved Parmigiano-Reggiano, soft-boiled egg, and cracked black pepper.

Golden saffron risotto balls filled with fontina and black truffle, served on a roasted red pepper coulis with shaved pecorino and fresh herbs.

Dark chocolate dome filled with warm Valrhona chocolate molten cake, salted caramel core, vanilla bean gelato, gold leaf garnish, and raspberry coulis poured tableside.

Classic New York-style cheesecake with a torched sugar brûlée crust, wild berry compote, candied lemon zest, and a dusting of edible 24K gold.

Activated charcoal lemonade with fresh-squeezed Meyer lemons, lavender syrup, sparkling water, edible gold shimmer dust, and a dehydrated lemon wheel garnish.

Handcrafted traditional Italian tiramisu with espresso-soaked ladyfingers, mascarpone cream, Valrhona cocoa dusting, and a hint of aged Marsala wine.