Bar Menu
Welcome to a fun-filled adventure for your taste buds
Charcuterie Boards
Small Charcuterie Board
Two meats two cheese (chefs choice), bacon jam, fig jam, apricot Mostarda, olives, house pickled veggies, mustard, and crostinis.
$26
Large Charcuterie Board
Three meats three cheeses (chefs choice), bacon jam, fig jam, apricot mostarda, olives, house pickled veggies, mustard, marcona almonds, crostinis.
$34
Three Cheese Board
Three cheeses (chefs Choice), fig jam, apricot mostarda, olives, house pickled veggies, mustard, crostini. -add bacon jam for $1.50
$24
Le Grand Courtage - Rosé, FRANCE
Underwood-Bubbles Brut, Willamette, OREGON
Poquito- Moscato, SPAIN
Masachio Prosecco Brut, ITALY
Mimosa
WHITES
Crow Canyon Chardonnay, CALIFORNIA
Stoller Dundee Hills Chardonnay, Willamette, OREGON
Evolució Furmint, Tokaj, HUNGARY
Atlantique Sauvignon Blanc, Western Coast, FRANCE
Kiona - Chenin Blanc, WASHINGTON
AIX Rosé, Provence, FRANCE
REDS
Crow Canyon Cabernet, CALIFORNIA
Underwood Pinot Noir, Willammette, OREGON
Pulenta La Flor - Malbec, ARGENTINA
Anciano 10yr Gran Reserva - Tempranillo, SPAIN
Lardiley-Red Bordeaux, FRANCE
Kiona - Red Mountain Lemberger, WASHINGTON
Shannon Ridge Cabernet Sauvignon, CALIFORNIA
RESERVE WINES BY THE BOTTLE
NV Jean Vesselle Brut Reserve, Champagne, FRANCE
2016 Domain de la Solitude Blanc, Chateauneuf de Pape, FRANCE
2014 Miner Vineyards Wild Yeast Chardonnay, Napa, CALIFORNIA
2014 Eyrie Vineyards Outcrop Pinot Noir, Willamette, OREGON
2015 Domaine Arluad Bourgogne Roncevie, Burgundy, FRANCE
2013 Crossbarn by Paul Hobbs Cabernet, Sonoma, CALIFORNIA
2010 Lan Gran Reserva, Rioja, SPAIN
2013 Domaine de la Côte Pinot Noir, Santa Barbara, CALIFORNIA
OPEN FACED TOAST
Avocado Toast
Toasted Ciabatta topped with sliced Avocado, arugula, pickled red onion, daikon sprouts, prosciutto, and everything bagel crumbs.
$17
Burrata Toast
Toasted Ciabatta topped with bacon jam, arugula, Finocchiona, soft burrata, topped with sea salt, fresh cracked black pepper, and olive oil.
$17
Crouge Madame
Open faced French pub sandwich with ham, Sliced gruyere, Bechamel sauce, and a poached egg.
$17
Mushroom Pate
Toasted Ciabatta topped with a puree of black garlic roasted cremini and shitake mushrooms, topped with caramelized onions, roasted red peppers, arugula pesto, and a soft poached egg.
$18
Cheese and Fig
Toasted Ciabatta topped with fig jam, soft ripened brie, manchego cheese, and crispy prosciutto.
$16
Roasted Pork Bahn Mi
Ciabatta toasted with Vietnamese butter, topped with slow roasted pork shoulder, pickled onions and carrots, fresh fresno peppers, daikon, cilantro aioli, and daikon sprouts.
$17
PRESSED SANDWICHES
Italian
Thinly sliced prosciutto, sopressata, and ham, with swiss cheese, and olive tapenade,
between a ciabatta bun,
served with a side of olive oil and red wine vinegar.
$16
Cuban
Roasted pork shoulder and ham with swiss cheese, house made spicy mustard, and dill pickles on a ciabatta bun.
$16
Crouque Monsieur
Ham, gruyere, and bechamel sauce on a ciabatta bun.
$16
Roasted Vegetable Sandwich
Roasted mushrooms, peppers, and caramelized onions with aged gouda and roasted garlic aioli on a ciabatta bun.
$17
Melty Cheese
Gruyere and Swiss cheese on sourdough.
$12
SALADS
Wedge Salad
Wedged iceberg lettuce, pickled red onions, blue cheese, hardboiled egg, green goddess dressing, topped with every bagel crumbs, and crispy prosciuttos.
$15
Root Veg Salad
Arugula Topped with roasted red & gold beets, shaved fennel, pickled mustard seeds, horseradish vinaigrette, and Chevre Cheese.
$15
Mixed Greens
Spring mix greens, pickled veggies, feta cheese, and sherry vinaigrette.
