Supper That Sustains Us: A Seasonal Experience by Chef Tyler Lee

A Supper That Sustains Us is our monthly celebration of the farmers, foragers, makers, and purveyors who shape the flavor and integrity of our region. Each month, we partner with a different local producer whose work reflects the values at the heart of 1 Kitchen: respect for the land, responsible stewardship, and food that’s rooted in place. Through a limited-edition tasting menu and signature dishes available each month, we tell the story of how these partners grow, raise, harvest, and craft with intention — and how their dedication allows us to cook with deeper purpose. This series is more than a meal; it’s an invitation to taste the impact of local, sustainable, relationship-driven food systems, one partner at a time.

Tasting menu available at $75/person. Dishes also available à la carte for standard reservations.

SEPTEMBER SPOTLIGHT: SUSTAINABLE SEAFOOD & AQUACULTURE

"October is National Seafood Month, a reminder that great seafood is defined not only by its flavor, but by the journey it takes to reach the plate. This menu highlights seafood that aligns with Monterey Bay Aquarium Seafood Watch Super Green recommendations, celebrating producers committed to transparency and responsible practices. In our kitchen, we continue that commitment by building flavor through careful technique, minimizing waste, and pairing each dish with seasonal ingredients from our regional farm partners. For us, cooking with intention is the truest expression of sustainability." - Chef Tyler Lee

food
Roasted East Coast Oysters Creamed mustard greens, herb breadcrumbs, preserved lemon, house-made hot sauce NF
Beet-Cured Riverence Rainbow Trout Horseradish yogurt, pickled beets, dill oil, everything-spice gremolata GF, NF
Canadian Blue Mussel “Chowder”Smoked potato broth, leeks, sunchokes, fines herbes GF, NF
Grilled Striped Bass Benne hushpuppy, braised greens, roasted onion, fish fumet GF, DF, NF
Citrus Cheesecake Lemon curd, lime–graham crumble, grapefruit “caviar” VG, NF

cocktails
Oyster Bay Gibson Martini Black Lion Vodka, Saffron Dry Vermouth, Spent Wine Gomme, Pickled Onion Brine, Blue Oyster Mushroom Salt
Shishito Nori Espolon Blanco Tequila Infused with Shishito, Ancho Reyes Verde, Nori Cordial, Clarified Lime, Sea Salt Agave