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Food Specials​
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Lamb Skewers 16
Four lamb skewers, sesame sauce, za’atar, parsley, grilled lemon, pita bread
Organic ‘Axia’ Alpha Estate Red Blend 10 (Amyndeon, Greece)
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Spanish Pizza 15
red pepper coulis, Manchego cheese, green olives, Spanish chorizo, parsley
Wine Pairing: Campo Viejo Cava 9 (Penedes, Spain)
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Smoked Salmon Dip 14
cream cheese, dill, lemon, cucumber, toasted French baguette
Wine Pairing: Henry Gouet Champagne Brut 22 (Reims, France)
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Elotes Dip 11
Sweet corn, cream cheese, tajin, queso fresco, cilantro, lime, tortilla chips
Wine Pairing: Dashwood Sauvignon Blanc 10 (Marlborough, New Zealand)
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Big Ball 14
4oz big ball of burrata, sundried tomato spread, sunflower basil pesto, balsamic glaze, EVOO, toasted French baguette
Wine Pairing: Organic Bodegas Gancedo Godello 10 (Bierzo, Spain)
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Kalamata Hummus 12
topped with olive tapenade. Served with toasted pita & veg. +2 to sub for all veg
Wine Pairing: Organic 'Axia' Alpha Estate Syrah/Xinomavro Red Blend 10 (Amyndeon, Greece)
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Pork Carnitas Empanadas 12
served warm with red pepper coulis, lime crema, & fresh jalapenos
Wine Pairing: Organic Cherries & Rainbows GSM 12 (Languedoc-Roussillon, France)
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​​​Shareables​​
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Stuffed Mushrooms 12
(g/f) cream cheese, ricotta, prosciutto, salami, sunflower basil pesto, dressed greens
Wine Pairing: Organic 'Cherries & Rainbows' GSM Blend 12 (Languedoc-Rousillon, France)
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Bacon Wrapped Dates 12
(g/f) goat cheese, medjool dates, Benton's bacon, red pepper coulis, dressed greens.
Wine Pairing: Belle Glos 'Clark & Telephone' Pinot Noir 18 (Santa Barbara, CA)
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Goat Cheese Pomodoro 12
house made creamy red sauce, goat & parmesan cheese served with Buttercrumb sourdough bread.
Wine Pairing: Organic Tenuta di Tavignano 'Cervidoni' Montepulciano/Sangiovese Red Blend 10 (Marche, Italy)
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Truffle Burrata Bruschetta 12
grape tomatoes, fresh basil, garlic, truffle oil, burrata, balsamic fig glaze, Maldon salt, toasted baguette
Wine Pairing: Quilt by Caymus Cabernet Sauvignon 18 (Napa Valley, California)
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Cellar Nachos 12
(g/f) corn tortilla chips, queso fresco, pico de gallo, avocado, lime crema, scallions. Add: chicken 3, flank steak 4, Hungry Planet 5.
Wine Pairing: Dashwood Sauvignon Blanc 10 (Marlborough, New Zealand)
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Flank Steak Tacos 12
(g/f) ancho flank steak, queso fresco, avocado, radish & chimichurri on corn tortillas. Sub Hungry Planet +$3. Wine Pairing: Austin Hope Cabernet Sauvignon 21 (Paso Robles, CA)​​​​
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Cheese & Charcuterie Flights
includes market portions, toasted focaccia, artisan crackers (GF crackers available upon request), and three accompaniments
3 for 15 4 for 18 5 for 21 7 for 24
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***Select a size and ask for a surprise board to discover new favorites!***
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Cheese:
-Delice De Bourgogne (soft triple cream, France)
​- Fresh Goat (spreadable tart, USA)
- Grumpy Goat (spreadable infused with spicy Calabrian Chili Peppers)
- Camembert Brie (classic, soft cow's milk, France)
- Carr Valley Glacier Penta Creme Bleu (raw cow's milk, WI, USA)
- White Stilton with Mango and Ginger (sweet semisoft cow's milk, UK)
- Roth Grand Cru (aged, firm cow’s milk, WI, USA)
- Benning Goat Gouda (aged, firm goats milk, Holland)
- Wexford Irish Cheddar (aged, firm cow's milk, Ireland)
- Pittig Gouda (aged, firm cow's milk, Holland)​
- Manchego (aged, firm sheep's milk, Spain)
- Wooly Wooly Black Garlic (aged, firm sheep's milk with rich Black Garlic, Spain)
- Isigny Mimolette (12 month aged, firm cow's milk, sharp & nutty, Lille, France)
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Meats:
- Prosciutto di Parma
- Barolo Salumi Chicago (red wine infused)
- Creminelli Finocchiona (fennel seed)
- Citterio Calabrese (red pepper)
- Dona Juana Chorizo (paprika infused)
- Creminelli Sopressata (dry cured)
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Warm Meat Options
- Chicken Liver Pate (Brandy & Sage)​
- Benton’s Farm Bacon (+2)
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Accompaniments (pick 3)
-Dried Cranberries
-Marcona Almonds
-Green Apples
-Cornichons
-Greek Marinated Mixed Olives
- Housemade Jalapeno Jelly
​-Sour Cherry Spread
-Honey
-Whole Grain Mustard
-Spicy Hot Honey
-Fig Jam
-Olive Spread​​​​
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Salads
add chicken +3, add steak +5, sub hungry planet +5​
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Cherry & Pecan 12
(g/f) leafy greens, red onion, avocado, pecan, dried fruit, goat cheese, cherry vinaigrette.
Wine Pairing: Folktale 'The Diver' Sparkling Rose 10 (Carmel, CA)
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Chicken Pesto 14
(g/f) leafy greens, chicken, red onion, burrata, cherry tomato, pine nuts, balsamic glaze, sunflower pesto vinaigrette.
Wine Pairing: Organic Tenuta di Tavignano 'Cervidoni' Red Blend 10 (Marche, Italy)
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Steak & Bleu 14
(g/f) leafy greens, flank steak, avocado, radish, red onion, bruschetta mix, bleu cheese dressing & bleu cheese crumbles.
Wine Pairing: Organic Inscription by King Estate Pinot Noir 13 (Willamette Valley, Oregon)
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Colorado Chicken & Pine Nut 14
(g/f) leafy greens, chicken, garlic mustard vinaigrette, red onion, pine nuts, parmesan.
Wine Pairing: Sea Sun Chardonnay 10 (California)
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Chicken Caesar 14
Classic style with parmesan & croutons.
Wine Pairing: Avissi Prosecco DOC 9 (Veneto, Italy)
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Sandwiches
served with chips or salad, sub GF bun +1 ​
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BLT 13
Benton’s bacon, greens, beefsteak tomato, chipotle mayo on Buttercrumb sourdough. Make it a Cellar Club 3 add chicken & avocado. Wine Pairing: Root: 1 Pinot Noir 8 (Casablanca Valley, Chile)
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CBJ Grilled Cheese 13
house made jalapeno jelly, Benton’s bacon & blend of sharp & mild cheddar cheeses on Buttercrumb sourdough. Wine Pairing: El Pedal Tempranillo 10 (Rioja, Spain)
Smash Burger 14
Slagel Farms patty, American cheese, lettuce, onion, tomato, pickle, mayo, brioche bun. Sub Patty Melt or
Sub Hungry Planet 3
Wine Pairing: Ancient Peaks 'One Stone' Cabernet Sauvignon 10 (Paso Robles, California)
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Charlie's Spicy Chicken 14
grilled chicken breast with grilled jalapeños, pepper jack cheese, lettuce, red onion, tomato & chipotle mayo. Wine Pairing: Hampton Water Rose 14 (Languedoc-Rousillon, France)
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Patty Melt 14
Slagel Farms patty on Buttercrumb sourdough with caramelized onions, Swiss cheese, mayo & yellow mustard.
Wine Pairing: Organic Winderlea Chardonnay 15 (Willamette Valley, Oregon)
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Classic Italian Beef 15
Artisan beef, melted mozzarella & craft ghiardiniera on an Italian roll.
Wine Pairing: J. Hofstatter Pinot Grigio DOC 12 (Valdadige, Italy)
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Truffle Mushroom Beef 16
Artisan beef, provolone cheese, roasted mushrooms, caramelized onions, truffle honey mustard, parmesan, Italian roll.
Wine Pairing: Growers Guild Cabernet Sauvignon 14 (Columbia Valley, WA)
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Smoked Salmon Sandwich 16
basil aioli, avocado, lettuce, tomato, red onion on toasted Buttercrumb sourdough. Served with choice of chips or a side salad.
Wine Pairing: Steve Millet Sancerre 21 (Loire, France)​
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Cauliflower Crust Pizzas
gluten-free cauliflower crust *does contain dairy and eggs​
Margherita 14
(g/f) Roma tomatoes, mozzarella, olive oil, basil, Maldon flaked salt.
Wine Pairing: Raphael Midoir Sancerre 21 (Loire, France)
The Double Pepperoni 15
(g/f) pomodoro sauce, mozzarella, pepperoni. Sub Hungry Planet: 3.
Wine Pairing: Ancient Peaks 'One Stone' Cabernet Sauvignon 10 (Paso Robles, California)​​
Sunflower Bruschetta 15
(g/f) house made sunflower basil pesto, bruschetta mix, goat cheese, balsamic glaze.
Wine Pairing: Leese Fitch Red Blend 9 (California)​
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Jalapeno Popper Cauliflower Crust Pizza 15
(g/f) Benton's Farm bacon, jalapenos, red onion, cheddar cheese, cream cheese, and chipotle aioli.
Wine Pairing: Revelation by Goose Ridge Rose 8 (Goose Gap, Washington)
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Desserts
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Macaron Plate 10
(g/f) flight of 5 flavors: pistachio, vanilla bean, raspberry, salted caramel & chocolate.
Wine Pairing: Dow's 10 Year Tawny Port 15 (Portugal)
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Fudge Brownie 7
served warm with your choice of vanilla or chocolate ice cream with chocolate syrup.
Wine Pairing: Organic Tilia Malbec (Mendoza, Argentina)
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served with chips or salad, sub GF bun +1