Welcome

Refined without being pretentious Josephine’s Chef Tony Consentino uses the seasons to direct his menu taking advantage of the best produce and seafood from across the country. Month by month and often suggesting wine pairings from the Wine Spectator- awarded wine menu to accompany each dish. Of particular note in summer months is his achiote smoked pork osso bucco which is slowed braised and served with a luscious Tillamock green chili polenta and sautéed baby vegetables.