“We have fun cooking with bold flavors through multiple courses, all the things that we as chefs enjoy eating. Our seasonal tasting menu is inspired by the ingredients from our local farmers and we’re just trying not to mess them up.'“
-Chef Bryce Gilmore
Current Menu for April 2025
Optional Beverage Pairings Available - MKT
Vegetarian, Pescatarian, & Gluten Free Menus Available Upon Request
While we happily accommodate most dietary restrictions and allergies, we cannot omit all forms of dairy and/or eggs from our vegetarian and pescatarian menus. During certain seasons, certain allergens may not be able to be accommodated due to our seasonal sourcing ethos. Please check our FAQ, or reach out to info@barleyswine.com with any concerns.
Please note, our menu does not suit a vegan or keto diet, and requests will be politely declined.
Cured Hiramasa
carrot, aromatic shiitake oil, pepita
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Smoked Beets
pickled strawberry, grilled onion chevre, candied pecan, chamomile powder,
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Fish n’ Chips
white fish mousse, beer battered kale, uni, tartar
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Blackened Cod
fennel, sunchoke butter
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Pig Face Carnitas
sweet potato mole, honey fermented radish, preserved orange
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Akaushi Ribeye
30+ day dry aged, broccoli, salsa verde, scallion roll
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Hoja Santa Pavlova
citrus swirl sorbet, beet jelly
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Chocolate Fondant
hefeweizen mallow, peanut tuile, strawberry ice cream
Supplemental Menu Items
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Shiitake Dumplings with Soft Scrambled Eggs
Big Tree Oyster, Hibiscus Mignonette, Green Garlic Foam
Black River Caviar, Dashi Semifreddo, Potato Waffle Cookie
Smoked Akaushi Beef Rib, Gochujang BBQ (limited availability)
1/2 Dozen Brown Butter Chocolate Chip Cookies (to take home)
Hours & Reservations
Dinner begins at 5PM on Thursday & Friday
4:30 PM on Saturday & Sunday
$30 off our tasting menu for the first
30 minutes of service on Sunday!
To modify an existing reservation, please email reservations@barleyswine.com
Though not required, reservations are strongly encouraged
