Starters

WARM NUT MEDLEY
lightly sweet and salty almonds, cashews, pecans, pistachios
7

ROYAL HAM & MELON
spiced yogurt, olive oil, maldon sea salt
10

DEVILS on HORSEBACK
bacon wrapped dates with almonds and horseradish crème
10

WARM OLIVES
garbanzo beans, oven dried cherry tomatoes, feta cheese and bread
8

FOIE GRAS
crostini, cherry compote and balsamic reduction
16

YUZU CRUDO
market fish of the day, yuzu dressing, cucumbers and Asian pear Kim chi
13

CHEESE AND CHARCUTERIE
choose any 3 cheese and/or charcuterie for $22

PYRAMID
U.S.A., soft-ripened triple cream with vegetable ash rind (cow’s milk)
8

BONNY BLUE
U.S.A., sharp and tangy (cow’s milk)
8

PASAMONIES 12 MONTH MANCHEGO
Spain, nutty and tangy with a savory finish (sheep’s milk)
8

CHIN CLIP
U.S.A., smooth and buttery (cow’s milk)
8

PÂTÉ RUSTQIUE
U.S.A., free range chicken and pork pâté with wild mushrooms
8

COPPA SERRANO
Spain, mild, dried cured pork shoulder
8

HERITAGE HAM
U.S.A., royal ham, delicate, sweet and salty
8

Pizza

SAUSAGE & RABE
house red sauce, mozzarella and red chili flakes
10

EGGPLANT
cherry tomatoes, manchego and pine nuts
12

MUSHROOM
taleggio, fontina and caramelized onions
10

Salads

STONE FRUIT SALAD
plums, peaches, sun chokes and dried cherries with frisée and honey thyme vinaigrette
10

INSALATA SIMPLICE
frisée, mixed greens, parmesan and basil vinaigrette
8

BEET SALAD
heirloom beets, herbed vinaigrette, walnuts, feta cheese and greens
10

CHICKEN SALAD
confit chicken, lemon aioli, bacon, celery, greens and migas
12

Entrée

CHICKEN LEG QUARTER
braised, accompanied by bacon-sweet potato hash, pearl onions and sautéed plums
21

RACK OF LAMB
grilled, served with beet butter, mushrooms, sun chokes and spring mix
17/30

FILET MIGNON
grilled, served with creamed kale, onions and fingerling potatoes
17/32

FREE FORM RAVIOLI
flavored with garlic and taleggio, served with zucchini and spinach
12/20

DUCK BREAST
crispy, served with rosemary potatoes, mushrooms and a cranberry demi-glaze
24

WILD BOAR
served with braised kale, roasted sweet potatoes and peach chutney
32

THE WINE BAR BURGER
brioche bun, tomato jam, fontina, greens and papas fritas
14

HALIBUT
roasted, served with tomato ragout, artichokes, spinach and zucchini
14/28

Dessert

MINI CHOCOLATE BUNT
white and dark chocolate lava with caramelized hazelnuts
8

MASCARPONE FIG TART
wine poached black mission figs, mascarpone mouse, honey drizzle
9

FRESH BERRIES
with vanilla ice cream
8

STRACCIATELLA GELATO
short bread cookies
8

GANACHE COATED CARROT CAKE
walnut purée and chocolate sauce
8