Dinner Menu

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

Cured & Potted

Cured and Potted
  • duck leg rillette, pickled
    onions, jalapeno jam,
    blue oven toast
    $13
  • chicken liver mousse,
    concord grape,
    cocoa nib, grilled bread
    $11
  • daily charcuterie plateMP

Nibbles

  • little fried oyster sandwich, kimchi,
    radish sprouts, garlic mayo
    $5
  • fried brussel sprouts, yuzu aioli, pimenton$6
  • warm marinated olives & manchego cheese$7
  • blue oven breads, marrow butter,
    sicilian olive oil
    $6
  • grilled pork belly, chinese bbq sauce,
    fresh herbs
    $7

Starters

  • chicken liver mousse, concord grape, cocoa nib, grilled bread$11
  • heirloom corn polenta, fried duck egg, local mushrooms, pickled vegetables, brown butter$12
  • farm greens, apple, goat cheese,
    golden raisins, candied hazelnuts,
    hazelnut vinaigrette
    $12
  • duck leg rillette, pickled red onion, jalapeno jam, blue oven toast$14
  • vanilla roasted beets, chestnut puree, kumquat, petite greens, oat crumble$12

Mains

  • *salmon, “everything“ crust, cream
    cheese dumplings, pickled fresno chilies,
    bagel chips, caperberry, dill sauce
    $26
  • *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
    $17
  • barley “risotto”, preserved heirloom tomato, broccolini, roasted garlic, oregano,
    pecorino romano
    $20

Sweets

  • warm chocolate cake, coffee cremeux,
    chocolate streusel, dehydrated
    chocolate mousse
    $9
  • roasted apples, brown sugar cookie,
    maple granola, vanilla ice cream,
    bourbon caramel
    $9
  • chevre sponge cake, milk chocolate mousse, preserved ohio strawberry ice cream,
    candied pine nut
    $9
  • house-made ice creams and sorbets$6

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

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.