Food Specials​

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Chef Nick's Soup and Chili

Cup  8

Bowl  14

+6  to add a simple grilled cheese

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Current Selection:​

-(d/f) Ham & Bean Soup, topped with green onion, served with toasted bread (can be g/f upon request)

Wine Pairing: Field Recordings 'American Recordings' Pinot Noir 8 (West Coast, USA)

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-Italian Sausage Chili topped with mozzarella cheese, green onion, served with toasted bread (can be d/f or g/f upon request)

Wine Pairing: Organic Marramiero Montepulciano d'Abruzzo DOC 12 (Abruzzo, Italy)

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Mediterranean Mezze Plate 16 

(vegan) dolmas, Greek marinated long stemmed artichokes, gigante beans, mixed olives, garlic toum sauce, mixed greens, lemon, capers, dill, served with warm pita bread (can be g/f upon request)

Wine Pairing: Stella Pinot Grigio DOC 9 (Venezia, Italy) 

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Buffalo Chicken Meatballs 15 

five chicken meatballs, tossed in buffalo sauce. Served with bleu cheese dressing, bleu cheese crumbles, & scallions 

Wine Pairing: The Four Graces Rose 8 (Willamette Valley, Oregon)

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Roast Beef Pizza 16 

(g/f) thin sliced beef, sun dried tomato spread, red onion, banana peppers, mozzarella, basil

Wine Pairing: Stella Pinot Grigio DOC 9 (Veneto, Italy)

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​Smoked Salmon Tartare   17
red onion, capers, sour cream, balsamic, fresh dill, served with toasted French baguette. (can be made g/f or d/f upon request)
Wine Pairing: Daniel Dumont Champagne Brut 22 (Montagny, France)
 

Beet Salad ​13

(g/f) mixed greens, marinated beets, pistachios, red onion, goat cheese, pomegranate molasses, olive oil. 

add chicken +4, add steak +5, sub hungry planet +6

Wine Pairing: Belle Glos 'Dairyman' Pinot Noir 18 (Santa Barbara, California)

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Smoked Salmon Sandwich ​17

basil aioli, avocado, lettuce, red onion, tomato on toasted sourdough. 

Wine Pairing: Organic Maison Idiart "Le Tazonner" Sancerre 21 (Loire, France)

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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: Sea Smoke Chardonnay 20 (Santa Rita Hills, California)

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Truffle Mushroom Beef 17

Artisan beef, provolone cheese, roasted mushrooms, caramelized onions, truffle honey mustard, parmesan, Italian roll.

Wine Pairing: Organic El Halcón Cabernet Sauvignon 13 (Rioja, Spain)

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​​​Shareables​

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​Goat Cheese Pomodoro 12

house made creamy red sauce, goat & Parmesan cheese served with Buttercrumb sourdough bread.

Wine Pairing: Organic Marramiero Montepulciano 12 (Abruzzo DOC, Italy)

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​Truffle Burrata Bruschetta  13

grape tomatoes, fresh basil, garlic & truffle oil, burrata, balsamic fig glaze, toasted baguette, Maldon salt

Wine Pairing: Quilt by Caymus Cabernet Sauvignon 18 (Napa, California)

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Cellar Nachos  12

(g/f) corn tortilla chips, queso fresco, pico de gallo, avocado, lime crema, scallions. Add: chicken 4, flank steak 5, Hungry Planet 6.

Wine Pairing: Raig de Raim Garnacha Blanca 11 (Terra Alta, Spain)

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 Bacon Wrapped Dates    13

(g/f) goat cheese, medjool dates, Benton’s  bacon, red pepper coulis, dressed greens

Wine Pairing: Belle Glos ‘Dairyman’ Pinot Noir 18 (Santa Barbara, California)

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Stuffed Mushrooms 13

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

Wine Pairing: Field Recordings 'American Recordings' Pinot Noir 8 (West Coast, USA)

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Flank Steak Tacos 14

(g/f) Ancho flank steak, queso fresco, avocado, radish & chimichurri on corn tortillas. Sub Hungry Planet plant based: 4

Wine Pairing: Villa Maria Sauv Blanc 10 (Marlborough, New Zealand)

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Cheese & Charcuterie Flights

includes market portions, toasted focaccia bread, GF crackers, 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, cow's milk, Burgundy, France)

- Cowgirl Creamery Red Hawk (soft triple cream, cow's milk, California)

- Fresh Goat (spreadable tart, USA)

- Grumpy Goat (spreadable tart, USA)

- Ron du Cher Origin Goat (ash ripened spreadable goat, Loire, France)

- Camembert Brie (classic, soft cow's milk, France)

- Roth Buttermilk Bleu (raw cow's milk, WI, USA)

- White Stilton with Mango and Ginger (sweet semisoft cow's milk, UK)

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

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

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

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

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

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Meats:

- Prosciutto di Parma

- Creminelli Sopressata (dry cured)

- Citterio Sweet Coppa (dry cured)

- Citterio Calabrese (red pepper)

- Dona Juana Chorizo (paprika infused)

- Bentons Smoked Country Ham (American style prosciutto) 

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Warm Meat Options (+2)

- Chicken Liver Pate (Brandy & Sage)  (+2)

- 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

- Calabrian Chili Orange Spread

- Whole Grain Mustard

- Honey

- Spicy Hot Honey

- Fig Jam

- Olive Spread​​​​

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Salads

add chicken +4, add steak +5, sub hungry planet +6

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Cherry & Pecan 13

(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 15

(g/f) leafy greens, chicken, red onion, burrata, cherry tomato, pine nuts, balsamic glaze, sunflower pesto vinaigrette.

Wine Pairing: Organic Marramiero Montepulciano 12 (Abruzzo DOC, Italy)

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Steak & Bleu  15

(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 14 (Willamette Valley, Oregon) ​​

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Colorado Chicken & Pine Nut  14

parmesan, red onion, toasted pine nuts, garlic honey mustard vinaigrette. 

Wine Pairing: Harken Chardonnay 10 (California)

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Chicken Caesar  14

Classic style with parmesan & croutons. 

Wine Pairing: Avissi Prosseco Brut DOC 9 (Treviso, Italy)

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Sandwiches

served with chips or salad, sub GF bun +2 ​

sub cup of soup or chili +6

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BLT    14
Benton’s bacon, greens, beefsteak tomato, chipotle mayo on Buttercrumb sourdough. Make it a Cellar Club 3 add chicken & avocado.

Wine Pairing: Field Recordings 'American Recordings' Pinot Noir 8 (West Coast, USA)

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CBJ Grilled Cheese    14

house made jalapeno jelly, Benton’s bacon & blend of sharp & mild cheddar cheeses on Buttercrumb sourdough. 

Wine Pairing: Quilt Cabernet Sauvignon 18 (Napa, California)

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Charlie's Spicy Chicken 15
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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Smash Burger 15
Slagel Farms patty, American cheese, lettuce, onion, tomato, pickle, mayo, brioche bun. Sub Hungry Planet plant-based: 4  

Wine Pairing: Ancient Peaks 'One Stone' Cabernet Sauvignon 10 (Paso Robles, California)

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​Patty Melt 15

Slagel Farms patty on Buttercrumb sourdough with caramelized onions, Swiss cheese, mayo & yellow mustard.

Wine Pairing: Organic Phelps Creek Chardonnay 15 (Columbia Gorge, Oregon)

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Classic Italian Beef 15

Artisan beef, melted mozzarella & craft giardiniera on an Italian roll.

Wine Pairing: Stella Pinot Grigio DOC 9 (Venezie, Italy)

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Cauliflower Crust Pizzas
gluten-free cauliflower crust *does contain dairy and eggs​

Margherita 15
(g/f) Roma tomatoes, mozzarella, olive oil, basil, Maldon flaked salt.

Wine Pairing: Organic Maison Idiart 'Le Tazonner' Sancerre 21 (Loire, France)

The Double Pepperoni 16
(g/f) pomodoro sauce, mozzarella, pepperoni. Sub Hungry Planet: 3.

Wine Pairing: Ancient Peaks 'One Stone' Cabernet Sauvignon 10 (Paso Robles, California)​​

Sunflower Bruschetta 16
(g/f) house made sunflower basil pesto, bruschetta mix, goat cheese, balsamic glaze.

Wine Pairing: Organic Les Hautes de Saint Marie Merlot/Cab Sauv/Cab Franc Blend 11 (Bordeaux, France)

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Jalapeno Popper Cauliflower Crust Pizza  16

(g/f) Benton's Farm bacon, jalapenos, red onion, cheddar cheese, cream cheese, chipotle aioli. 

Wine Pairing: The Four Graces Rose 8 (Willamette Valley, Oregon) 

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Desserts

Macaron Plate 11

(g/f) macaron flight of 6 cookies: pistachio, chocolate, passionfruit, strawberry, cafe latte, orange

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 9 (Mendoza, Argentina)

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