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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

Kendall-Jackson AVANT, 2013, California ( $3 / $7 )
Vintner’s Reserve, 2013, California ( $3 / $7 )
Grand Reserve, 2013, Mendocino ( $3 / $8 )

CHEF’S RECOMMENDATIONS
Shaved Celery Root, Grapefruit, Quinoa, Marcona Almonds ( $6 )
House Cured Local Gravlax, Cornmeal Crusted Zucchini, Delice Cheese ( $9 )
Raw Oysters (2), White Verjus, Pickled Cucumbers ( $5 )
Fried Oysters, Celery, Pink Peppercorn Aïoli, Lovage Sauce ( $10 )

CHARDONNAY

Kendall-Jackson AVANT, 2012, California ( $3 / $7 )
Vintner’s Reserve, 2012, California ( $3 / $7 )
Grand Reserve, 2012, 54% Santa Barbara, 46% Monterey ( $4 / $9 )
Jackson Estate Camelot Highlands, 2012, Santa Maria Valley ( $6 / $12 )

CHEF’S RECOMMENDATIONS
Farmer T’s Mixed Baby Greens, Herbs and Flowers, Pistachios, Verjus Vinaigrette ( $8 )
Crispy Squash Blossoms, Crescenza Cheese, Shaved Squash, Tarragon Vinaigrette ( $10 )
Cavatelli, Peas, Carrots, Radish, Bellwether Farms Ricotta ( $8 )
Dungeness Crab Cakes, Yuzu Aïoli, Garden Root Slaw, Miso Vinaigrette ( $12 )

RIESLING

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

CHEF’S RECOMMENDATIONS
Carrots Caramelized with Guajillo Chile, Coconut, Pepita Brittle ( $7 )
Chicken Wings Coriander Brined, Sweet Chile Sauce ( $8 )
Dry Creek Peach Bruschetta, Grilled Chardonnay Toast, Estate Honey, Basil ( $7 )

PINOT NOIR

Vintner’s Reserve, 2012, California ( $3 / $7 )
Grand Reserve, 2012, 55% Monterey, 45% Santa Barbara ( $5 / $9 )
Jackson Estate Outland Ridge, 2012, Anderson Valley ( $5 / $9 )

CHEF’S RECOMMENDATIONS
Grilled Calamari, Watermelon, Shiso, Ume Plum ( $11 )
Devil’s Gulch Rabbit Sausage, Radish Rabe, Grape Mostarda ( $12 )

SYRAH

Vintner’s Reserve, 2011, Santa Barbara ( $4 / $8 )
Jackson Estate Alisos Hills, 2012, Santa Barbara ( $6 / $13 )

CHEF’S RECOMMENDATIONS
Estate Lamb Sliders, Red Wine Aïoli, Caramelized Onion, Bacon ( $12 )

MERLOT

Grand Reserve, 2012, Sonoma County ( $5 / $11 )
Highland Estates Boont Ridge, 2006, Mendocino (limited availability) ( NA / $13 )

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

CABERNET SAUVIGNON

Grand Reserve, 2011, Sonoma County ( $5 / $10 )
Jackson Estate Hawkeye Mountain, 2010, Alexander Valley ( $9 / $13 )
Jackson Estate Trace Ridge, 2009, Knights Valley ( $10 / $15 )

CHEF’S RECOMMENDATIONS
Red Wine Fries, K-J Cabernet Ketchup ( $6 )
Local Mushroom Pierogi, Dino Kale, Creme Fraiche, Chives ( $9 )
American Wagyu (Kobe) Beef, Estate Summer Vegetables, Spigarello, Balsamic Bacon Onion Jam ( $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)