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Bites

Our seasonal plates are designed to highlight the unique character of each grape variety — flavors to mix, match and explore.

Wines offered by:  2 oz Taste / 5 oz Glass

SAUVIGNON BLANC

Vintner’s Reserve, 2012, California ( $3 / $7 )
Grand Reserve, 2012, Mendocino ( $3 / $8 )

CHEF’S RECOMMENDATIONS
Shaved Celery Root, Grapefruit, Quinoa, Marcona Almonds ( $6 )
Délice de la Vallée Cheese, Sonoma County Apple, Honey Vinaigrette, Pistachio ( $7 )
Oysters (2), White Verjus, Pickled Cucumbers ( $5 )

CHARDONNAY

Kendall-Jackson AVANT, 2011, California ( $3 / $7 )
Vintner’s Reserve, 2012, California ( $3 / $7 )
Grand Reserve, 2011, 54% Santa Barbara, 46% Monterey ( $4 / $9 )

CHEF’S RECOMMENDATIONS
Baby Winter Lettuces, Oranges, Radish, Sunflower Crisp, Preserved Lemon Vinaigrette, Vella Dry Jack ( $7 )
Roasted Cauliflower, Bagna Cauda, Castelvetrano Olives, Cured Lemon, Two Rock Valley Goat Cheese ( $8 )
Dungeness Crab Cakes, Yuzu Aïoli, Winter Root Slaw, Miso Vinaigrette ( $8 )

RIESLING

Vintner’s Reserve, 2012, Monterey ( $3 / $7 )

CHEF’S RECOMMENDATIONS
Caramelized Carrots, Guajillo Chile, Coconut, Pepita Brittle ( $6 )
Coriander Brined Chicken Wings, Sweet Chile Sauce ( $8 )

MUSCAT

Vintner's Reserve, 2012, Monterey ( $3 / $7 )

CHEF’S RECOMMENDATIONS
Mt. Lassen Trout, Cherry Tomato Orange Jam, Marcona Almond Gremolata ( $12 )

PINOT NOIR

Vintner’s Reserve, 2011, California ( $3 / $7 )
Grand Reserve, 2011, 55% Monterey, 45% Santa Barbara ( $5 / $9 )

CHEF’S RECOMMENDATIONS
Beet Tartare, Black Sesame, Ume Plum, Shiso ( $6 )
Rocky Jr. “Coq au Vin,” Red Wine Flour Pasta, Pearl Onions, Carrots ( $8 )
Devil’s Gulch Rabbit Sausage, Persimmon, Grape Mostarda ( $12 )

SYRAH

Vintner’s Reserve, 2011, Santa Barbara ( $4 / $8 )
Highland Estates Alisos Hills, 2007, Santa Barbara ( $6 / $13 )

CHEF’S RECOMMENDATIONS
Wine Braised Turnips, Dates, Parmesan, Hazelnuts ( $7 )
Snake River Farms American Wagyu (Kobe) Sliders, Red Wine Aïoli, Caramelized Onion, Bacon ( $10 )

MERLOT

Grand Reserve, 2011, Sonoma County ( $5 / $11 )
Highland Estates Taylor Peak, 2007, Bennett Valley ( $7 / $16 )

CHEF’S RECOMMENDATIONS
WholeVine Tempura Maitake Mushrooms ( $8 )
Liberty Duck Tasting: Liver Mousse, Leg Confit, Smoked Breast, Verjus Cherry Jam ( $12 )

CABERNET SAUVIGNON

Grand Reserve, 2010, Sonoma County ( $5 / $10 )
Highland Estates Hawkeye Mountain, 2007, Alexander Valley ( $9 / $18 )
Highland Estates Trace Ridge, 2007, Knights Valley ( $10 / $21 )

CHEF’S RECOMMENDATIONS
Red Wine Fries, K-J Cabernet Ketchup ( $6 )
Heirloom Tomato Risotto, Charred Fennel, Frisée, Vella Dry Jack ( $9 )
Snake River Farms American Wagyu (Kobe) Beef, Butternut Squash, Braised Kale, Balsamic Bacon Torpedo Onions ( $14 )
Local Artisan Cheese and Charcuterie Board ( $18 )

DESSERT WINES

Grand Reserve Late Harvest Chardonnay, 2007 ( $3 / $10 )

Baked apple, poached pear, marmalade – lush and sweet

Grand Reserve Port ( $3 / $10 )

Plum jam, raspberry liqueur, orange peel – powerful and sweet

CHEF’S RECOMMENDATIONS
WholeVine Syrah Oreo Lollipops ( $6 )
Caramelized White Chocolate Cheesecake, Chardonnay Caramel Sauce, Pecan Bacon Praline Crumble ( $6 )
Chocolate Budino, Coffee Cremeux, Poached Figs, Hazelnuts, Chocolate Gel, Saffron Meringues, Black Sesame Meringues ( $8 )
Buttercup’s Mignardises of the Day ( $10 )

REFRESHERS

Chardonnay Verjus, Lemon Verbena ( $3 )
Pinot Noir Verjus - Hibiscus Tea ( $3 )
Sparkling Water ( $7 )
Loose-Leaf Teas: Black, Green, Korean Red, and K-J Garden Herbal Blend ( $4 )

ESPRESSO SERVICE

Single ( $3 )
Double ( $5 )
Cappuccino ( $6 )
Latte ( $6 )
Americano ( $4)