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Food Specials

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Chef Nick's Soup & Chili

Small 8 oz $8 Large 16oz $14

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Simple Grilled cheese with small soup or chili $13

 

-Tomato Vegetable Soup topped with parmesan, basil, side of focaccia bread

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​-White Chicken Chili topped with cilantro, lime crema, queso fresco side of tortilla chips

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COLOSSAL Soft Baked Pretzel  18

serves 4. Served warm with a side of truffle honey mustard, cheddar cheese sauce, Maldon salt. Wine Pairing: Chateau de Bligny Champagne Brut 21 (Reims, France)

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Pork Empanadas  13

​served warm with red pepper coulis, chimichurri, and queso fresco. Wine Pairing: Organic Cherries & Rainbows GSM Blend 12 (Languedoc-Rousillon, France)​

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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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Marinated Beet Salad 13
(g/f) marinated beets, Prosciutto di Parma, roasted pistachios, goat cheese, red onion, EVOO, pomegranate molasses. 
Wine Pairing: Stella Pinot Grigio  8 (Italy)

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​​Shareables

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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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Stuffed Mushrooms    12

(g/f) cream cheese, ricotta, prosciutto, salami, sunflower basil pesto, dressed greens 

Wine Pairing: Inscription by King Estate Pinot Noir 13 (Willamette Valley, Oregon)

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Goat Cheese Pomodoro 10

house made creamy red sauce, goat & parmesan cheese served with artisan 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. 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: J. Wilkes Pinot Blanc 8 (Santa Barbara, 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:

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- Delice de Bourgogne (soft triple cream, Burgundy, France)

- Fresh Goat (spreadable tart, USA)

Grumpy Goat (spreadable infused with spicy Calabrian Chili Peppers)

- Cypress Grove Purple Haze Goat (spreadable with lavender & fennel pollen, USA)

- 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)

- Mitica Truffle Kid (aged firm goat with black truffle, Spain)

- Roth Grand Cru (aged, firm cow’s milk, American Gruyere, WI, USA)

- Wexford Irish Cheddar (aged, firm cow's milk, Ireland)

- Pittig Gouda (aged, firm cow's milk, Holland)​

- Benning Goat Gouda (aged, firm goats milk, Holland)

- Manchego (aged, firm sheep's milk, Spain)

Wooly Wooly Black Garlic (aged, firm sheep's milk with rich Black Garlic, Spain)

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Meats:

- Prosciutto di Parma

- Barolo Salumi (red wine infused)

- Tempsta Finocchiona (fennel seed)

- Citterio Sopressata (dry cured)
- Citterio Calabrese (red pepper)

- Dona Juana Chorizo (paprika infused)

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Warm Meat Options​

- Benton’s Farm Bacon (+2)

- Chicken Liver Pate (Brandy & Sage)

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Accompaniments (pick 3)

-Dried Cranberries

-Marcona Almonds

-Green Apples

-Cornichons

-Greek Marinated Mixed Olives

​-Sour Cherry Spread

-Honey

-Spicy Hot Honey

-Whole Grain Mustard

-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: Belle Glos 'Clark & Telephone' Pinot Noir 18 (Santa Barbara, California)

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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 8 (Veneto, Italy)

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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: Bonanza Cabernet Sauvignon 10 (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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Desserts

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Macaron Plate 10

(g/f) flight of 5 flavors: pistachio, vanilla bean, raspberry, salted caramel & chocolate.

Wine Pairing: Taylor Fladgate LBV Port 15 (Portugal)

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Apple & Raisin Puff Pastry 7

served warm, topped with vanilla ice cream & caramel. 

Wine Pairing: Moet & Chandon Imperial Brut Champagne 22 (Reims, France)

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Fudge Brownie 7

served warm, topped with your choice of vanilla or chocolate ice cream.

Wine Pairing: Tilia Malbec 8 (Mendoza, Argentina)

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