Dinner Menu

Our menu changes frequently and may vary from our online menu on occasion
Decriative Top


  • little fried oyster sandwich, kimchi,
    radish sprouts, garlic mayo
  • blue oven breads, marrow butter,
    sicilian olive oil
  • blistered shishito peppers, peanut sambal vinaigrette,
    sesame seeds, bonito flakes
  • warm marinated olives & manchego cheese$7
  • grilled pork belly, chinese bbq sauce,
    fresh herbs


  • chicken liver mousse, concord grape, cocoa nib, grilled bread$11
  • duck leg rillette, pickled red onion, jalapeno jam, blue oven toast$14
  • heirloom corn polenta, fried duck egg, local mushrooms, pickled vegetables, brown butter$12
  • spinach & bibb lettuce, peas, carrots, kohlrabi, green goddess dressing$11
  • farm greens, apple, goat cheese, golden raisins, candied hazelnuts, hazelnut vinaigrette$11


  • *ora king salmon, “everything” crust, cream cheese dumplings,
    pickled fresno chilies, bagel chips, caperberry, dill sauce
  • *grass fed kentucky strip steak, heirloom carrot slaw, buttered carrot puree, pickled carrots, ras al hanut$36
  • amish chicken breast milanese, pickled banana peppers, capers, chive, kale$24
  • *burger, aged cheddar, bacon,
    tomato, “kaiser jose” bun, fries
  • potato-spinach gratin, fiddlehead ferns, morel mushrooms,
    english pea puree, petit greens


  • warm chocolate cake, coffee cremeux,
    chocolate streusel, dehydrated
    chocolate mousse
  • roasted apples, brown sugar cookie,
    maple granola, vanilla ice cream,
    bourbon caramel
  • chevre sponge cake, milk chocolate mousse, preserved ohio strawberry ice cream,
    candied pine nut
  • house-made ice creams and sorbets$6

“To improve is to change.
To be perfect is to change often.”

Jose Salazar, Chef/Proprietor
Andy Hiner, Chef de Cuisine
Erin Wilshire, Sous Chef
Jordan Patton, General Manager

*These items can be served raw or undercooked.
Consuming raw or undercooked eggs, meat, or fish increases your risk of foodborne illness.