WINE
* FOOD * CLUB * SHOP














Wednesday, 5.16
Buffalo Burrata, Serrano Ham, Arugula, and Grapefruit Drizzled with Black Garlic Molasses. Accompanied with fresh baked ciabatta roll.
$14.95

Thursday, 5.17

Tacos al Pastor. Warm tortillas topped with Achiote-Citrus marinated shredded Pork, Cilantro, Pickled Red Onions, and Caramelized Pineapple (order of 3). Accompanied with cheesy hatch green chile grits.
$13.95

Friday, 5.18

Spring Pasta: Wild Mushrooms, Baby Onions, and Asparagus Spears over Pappardelle Pasta. Garnished with Thyme, Manchego Cheese, and Lemon Oil. Accompanied with Organic Harvest Greens tossed with Chardonnay Vinaigrette and Ciabatta.
$15.95

Saturday, 5.19

Sriracha Tuna Melt with Melted Fontina Cheese, Roma Tomatoes and Organic Arugula on half loaf of toasted focaccia. Accompanied with pasta salad side.
$12.95

Sunday, 5.20

Smoked Brisket Shepherd's Pie: With Braised Carrots, Onions, and Peas topped with Whipped Sharp Cheddar Potatoes and baked golden brown. Accompanied with organic mixed greens.
$15.95

Monday, 5.21

Split Pea with Lemon Zest and Tarragon Ravioli. Topped with Crispy Prosciutto and Beurre Blanc. Accompanied with organic mixed greens and ciabatta.
$15.95

Tuesday, 5.22

Blueberry and Buttermilk Fried Chicken Salad. With Cucumbers, Baby Heirloom Tomatoes, Shaved Red Onions, and Toasted Sunflower Seeds over Harvest Greens. Tossed with fresh herb-Parmesan vinaigrette and served with grilled focaccia wedges.
$13.95