Food Menu

STARTERS

Cheese & Charcuterie Board | 54 combo /34 for Cheese or Charcuterie only
A curated assortment of European and domestic cheeses, charcuterie and salumi, Swedish seed crackers, crostini, seasonal chutney, olives, dried fruits and nuts

Brussels Sproutsᐩ | 15
Lemon Zest, Vegan Garlic Aioli, Crispy Shallots

Hummus Plate* | 15
Two different flavors of In-House made Hummus,
Cruditées, and Warm Pita Bread

Bruschetta Trio | 15
Olive Tapenade, Caprese,
Roasted Garlic with XVOO and Aged Balsamic

Focacciaᐩ | 9
Made In-House and served with
XVOO and Aged Balsamic Vinegar

Penne Rigate Baked Al Forno| 17
5-Cheese Béchamel, Bread Crumbs
Add Bacon | 2

SALADS

House Saladᐩ  | 8 / 15
Romaine Lettuce, Asparagus, Peas, Radish,
Sunflower Seeds, Citrus Avocado Dressing

Kale Caesar Saladᐩ  | 15
Baby Kale, Lacinato Kale, Parmigiano Reggiano,
Garlic Focaccia Croutons

SANDWICHES
Served with Salad or Chips

BLTA Sandwich |  18
Thick Cut Butcher Bacon, Romaine Lettuce,
Heirloom Tomatoes, Avocado, Mayo
on House-Made Focaccia

Winemaker’s Burger* |  20
Gluten-free bun | 2 Add avocado | 3
Painted Hills Wagyu, Honey Bacon, Pickled Onion,
Tillamook White Sharp Cheddar, Tomato, Dijonnaise,
Bibb Lettuce on a Brioche Bun

Steak Sandwich |  25
Chef’s Choice Cut, Sweet and Spicy Peppers,
Roasted Onions, Tillamook Aged White Cheddar,
Chimichurri-Aioli, Lettuce

ENTRÉES

Summer Seared Scallops* | 32
Heriloom Carrot Coulis, Roasted Asparagus, Peppers,
Summer Vegetable Quinoa Herb Salad

Herb Brined Pork Chop* | 28
Blackberry Mostarda, Celeriac Slaw

Ask for Specials

DESSERT

Seasonal Dessertᐩ | 12

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HAPPY HOUR MENU
Wednesdays-Thursdays-Fridays
4:00-5:30 P.M.

1/2 dozen Oysters on the Half Shell* | 17
served with Mignonette of the Day

Brown Butter 5-spice Popcorn | 6

Housemade Focaccia | 7
with XVOO and Aged Balsamic Vinegar

Brussels Sproutsᐩ | 12
Lemon Zest, Vegan Garlic Aioli, Crispy Shallots

Hummus Plateᐩ | 10
Hummus of the Day, Cruditées,
Warm Pita Bread

Bruschetta Duoᐩ | 9
Olive Tapenade, Roasted Garlic
with XVOO and Aged Balsamic

Asparagus Salad | 13
Romaine Lettuce, Asparagus, Peas, Radish,
Focaccia Croutons, Citrus Avocado Dressing

BLTA Sandwich | 14
Thick Cut Butcher Bacon, Romaine Lettuce,
Roma Tomatoes, Avocado, Mayo
on Housemade Focaccia

Winemaker’s Burger* |  15
Gluten-free bun | 2 Add avocado | 2
Add cheese | 1 Add bacon | 2
Painted Hills Wagyu, Garlic Aioli,
Pickled Onion, Roma Tomato, Bibb lettuce on a Brioche Bun

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness
ᐩ Can be served vegan – please ask your host