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Wine Tasting
$35.00

Current Food Offerings

Offered Thursday- Monday

Breads with Garlic Dipping Oil 16 ⓥ
House-made breads served with garlic oil and herbs.

Cheese and Charcuterie Plate 26
A variety of cheeses and meats, olives, house-made candied walnuts, and house-made bread.

*Cheese and Charcuterie Boards $100 available for large parties by pre-order only.

Guanciale Spinach Salad 14

Guanciale, toasted hazelnuts, pomegranate arils, and asiago on top of spinach with an aged sherry-shallot vinaigrette. GF 

Tomato Butter Beans 16


Butter beans stewed in a creamy tomato broth with sundried tomatoes, kale, and topped with micro basil. Comes with a side of focaccia. ⓥ GF

Mushroom Terrine 19


Oyster and shitake mushroom terrine atop white rice and served with a house-made hoisin sauce, pea sauce, micro cilantro, and furikake. Mushrooms grown locally by Mighty Cap. GF

Duck Mole Flatbread 25

A flatbread topped with house-made mole, braised duck, and pickled manchego cheese. Finished with micro cilantro and a zest of orange. 

The B.L.T.A. 25

Almond praline bacon with roasted garlic aioli, green leaf, tomato, avocado mash on sliced house-made Cabernet sourdough. Served with a side salad. 

Lavender Chocolate Pot de Crème 12

Creamy custard of chocolate with hints of lavender served with a brown sugar blueberry whipped cream and espresso salt. GF

Wine Crafted by David Parrish and Cody Alt
Food Offerings by Ethan Ray and Cecily Parrish Ray