Eat and Drink

Amazing Food & Hand-Crafted Drinks

  • Tiger Corn Dogs


    Tiger shrimp skewers draped in classic corn dog batter and fried golden crispy. Served with sweet garlic mustard, and wasabi cocktail sauce.

  • Wood-Fire Roasted Curried Cauliflower


    White and lavender cauliflower tossed in herb-garlic oil and slow roasted in our oak-burning oven. Served with cucumber dipping sauce.

  • Skillet Potatoes Au Gratin


    Mini Yukon gold potatoes topped with bechamel, melted gouda, and house breadcrumbs.

  • Shishito Peppers


    Mild Japanese peppers tossed with garlic oil and togarashi and lime juice. Blistered in our wood-fired oven.

  • Buffalo-Jang Wings


    Crispy fried chicken wings, tossed in our spicy buffalo-gochujang sauce. Served with jicama & cucumber dipping sauce.

  • Chichareetos


    Fresh Fried pork skins tossed with real cheddar & Tajin powder.

  • Char-grilled Asparagus


    Tender green spears of asparagus, char-grilled and lightly seasoned with lime.

  • Homemade Potato Chips


    Sliced thin and fried in-house and dusted with our special seasoning.

  • Street Corn


    Roasted sweet corn bits mixed with garlic aioli, parmesan cheese, lime vinaigrette and chipotle powder. Topped with crunchy roasted pepitas.

  • Fries


    Golden, super-crispy fries dusted with sea salt

  • Avocado Citrus


    Haas avocado, caramelized onions, Valencia orange, on a bed of sunflower sprouts tossed in a lime vinaigrette.

  • The Josephine


    Roasted red beets tossed with quinoa, goat cheese, candied cashews, Valencia oranges, and wild arugula.

  • The Gem


    Gem lettuce, avocado, bacon, herb croutons, chives, and creamy dill dressing, stacked high.

  • Petite House Salad


    Mixed greens with your choice of dressing: lime vinaigrette, sherry vinaigrette, creamy dill dressing, remoulade.

  • Achiote Clams


    Little neck clams steamed with achiote and white wine broth. Served with charred garlic flatbread from our wood-fired oven.

  • Braised Beef Brisket


    Slow braised for 6 hours. Served with pan demi, sautéed English peas, baby carrots and pearl onions.

  • Pan-Seared Salmon


    A fillet of deliciously fresh London-sourced salmon over a bed of char-grilled asparagus. Drizzled with chive oil and lime vinaigrette.

  • Ribeye


    A thick, 30oz ribeye steak rubbed with herbs and sea salt, then slow roasted at low temp. We finish it off in our oak-fired oven at 900° to sear in the juices.

  • Chicken


    A whole, marinated, boneless chicken, seared for crispy skin, and then slow roasted.

  • Po'boy


    French baguette stuffed with your choice of fried oysters or fried shrimp, shredded romaine, pickles and remoulade.

  • Chicken Citrus


    Herb chicken breast, diced and served with roasted tomatoes, baby arugula, and citrus aioli on toasted pain-de-mie.

  • Veggie


    Grilled zucchini, portobello mushroom, and caramelized onions on toasted focaccia spread with green hummus and golden balsamic drizzle.

  • 301 Burger


    Our special blend of ground beef, griddled, then served on a toasted focaccia bun with cheddar cheese, bacon jam, shredded lettuce, sliced tomato, pickles, and remoulade dressing. (no substitutions please)

  • Veggie Burger


    Our own house veggie patty, made from chickpea and zucchini, seasoned with cumin and cayenne. On a brioche bun, topped with shredded lettuce, tomato and a chimichurri aioli.

  • Prosciutto & Fig


    Fontina cheese, thin prosciutto, mission fig jam, crumbled goat cheese, fresh arugula and golden balsamic drizzle.

  • Margherita


    Fresh Mozzarella, Roma tomatoes, basil dust & sea salt.

  • Veggie Pesto Pizza


    Nut-free Shishito pepper pesto with fontina and mozzarella cheese, grilled asparagus and roasted cherry tomatoes.

  • BBQ Chicken Pizza


    Juicy chicken breast with red onion and cilantro, drizzled with tangy housemade BBQ sauce.

  • Pepperoni


    Sliced pepperoni, soppressata, fresh mozzarella.

  • Sausage


    Crumbled house-made pork sausage, soppressata, sage.

  • Chorizo con Huevos


    Pork chorizo crumbles, fresh mozzarella, cracked eggs, green onions.

  • Seasonal Fruit Crostata


    Fresh fruit wrapped in flaky pastry baked in our wood-fire oven. Served hot, with melting French vanilla ice cream.

  • Sticky Toffee Pudding


    Classic moist sponge cake with chopped dates and salted toffee sauce. Topped with French vanilla ice cream.

Written by.
Table 301