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
  • fried broccoli, yuzu aioli$7
  • warm marinated olives & manchego cheese$7
  • crispy pig ears, bbq spice, spring onion aioli$6


  • 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
  • bibb lettuce, kohlrabi, carrots, banana peppers, shiso, green goddess dressing$10
  • panzanella salad—tomatoes, croutons, cucumber, pickled red onions, basil


  • roasted sea bass, snow peas, spring onion, preserved
    meyer lemon, potato puree, hazelnut butter
  • *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
  • *ora king salmon, “everything” crust, cream cheese dumplings,
    pickled fresno chilies, bagel chips, caperberry, dill sauce


  • warm chocolate cake, coffee cremeux,
    chocolate streusel, dehydrated
    chocolate mousse
  • dulce de leche custard, rhubarb, lemon meringue$9
  • summer berry fry pie, chocolate ganache, lemon buttermilk ice cream, hazelnut streusel, lemon balm$9
  • 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.