“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 March 2025
Optional Beverage Pairings Available - MKT
Vegetarian & Pescatarian Menus Available Upon Request
We require 48 hour notice for all allergies and dietary restrictions. Please note that due to our farm to table sourcing, there are some allergens that we cannot accommodate. If you have any questions about accommodations, please email info@barleyswine.com.
Cured Hiramasa
carrot, aromatic shiitake oil, pepita
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Kohlrabi
oyster mushroom, preserved lemon chèvre, pecan
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Fish n’ Chips
white fish mousse, beer battered kale, uni, tartar
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Blackened Cod
fennel, masa butter
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Pig Face Carnitas
sweet potato mole, honey fermented daikon, 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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Sunchoke Olive Oil Cake
honey crémeux, dukkah milk crumble, Port frozen custard
Supplemental Menu Items
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Shiitake Dumplings with Soft Scrambled Eggs
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
