Order by Phone 909-445-9463.
Boards
Cheese Board (Serves 2-4) – 25.5
Bucheron (France), Honeybee Gouda (Holland), 18-month aged Cheddar (Ireland), Brillat-Savarin triple cream brie (France), mixed picked medley, Marcona almonds, dried fruit, honeycomb, jam, balsamic reduction, artisan bread
Charcuterie Board (Serves 2-4) – 27.5
Brasiola (cow), Chorizo Pamplona (pig), Finocchiona (pig), Prosciutto (pig), 18-month aged Manchego, Brillat-Savarin triple cream brie, mixed picked medley, Marcona almonds, dried fruit, honeycomb, balsamic reduction, artisan bread
Small Plates
Garlic Pomme Frites – 10.5
A generous helping of garlic fries served with ketchup and chipotle aioli (Upgrade with a side of blue cheese dressing $1.50)
Fried Brussel Sprouts – 11.5
Cored and fried in peanut oil to a perfect crisp, tossed with red wine vinaigrette and topped with grated Parmigiano Reggiano cheese
Roasted Cauliflower – 11
Roasted cauliflower, cauliflower puree, sliced almonds, Parmesan, salt, and paprika
Classic Wedge Salad – 17.5
Shaved pickled red onions, tomatoes, house-made Gorgonzola blue cheese dressing and bacon crumbles (Petite Wedge $9.50)
Mac and Cheese – 13.5
Blend of 18-month aged Manchego, Honeybee Gouda, 18-month aged Cheddar, Parmigiano Reggiano, and pancetta lardons
Poke Tostadas – 17.5
3 wonton tostadas, sushi grade Ahi tuna, tomato, Hass avocado, green onion, house-made sesame soy reduction, vinaigrette, wakame salad, topped with sesame seeds and Sriracha sauce
Bacon-Wrapped Dates with Blue Cheese – 9.5
Dates wrapped in Applewood smoked bacon, blue cheese foam
Bigger Plates
Burger Dinner – 25
One each, Organic Beef Burger and Seasonal Burger, with a side salad (add a fried egg + $1.50 each)
Hoisin Glazed Ribs – 21
Slow cooked BBQ ribs, glazed in hoisin sauce, with jasmine rice, blistered hericot verts and scallions
Pan Seared Salmon – 27
6oz Faroe Island mustard crusted salmon, topped with a dollop of lemon caper sauce, seasonal ratatouille
Tacos Three Ways – 18.5
Three Carnitas (pork) tacos, house-made bacon infused tortilla, pico de gallo (slight spice), mango (spicier), & roasted pineapple (spiciest)
Fried Chicken – 26
Buttermilk brined, five spice, boneless thigh, semi-sweet and spicy gastric, scallions, and pickled red onions over a bed of mushroom black truffle risotto
Short Rib – 32.5
4 hour braised short rib, creamy mashed potatoes, charred broccolini, topped with a beef jus
Weekend Wine Tasting
Order by Phone 909-445-9463.
To-Go includes a 4oz pour of each wine.
We are offering a to-go version of our wine tastings. The to-go tasting will be packaged in sanitized vials, a 4oz pour prepared on the day of purchase and available only with food purchase. These vials are sealed to reduce oxidization and will allow for tasting at your leisure. Please bring back your vials for a $1 credit per vial.
Click below to watch our tasting video and “Sip With Sal” … coming soon!
94 pts Wine Spectator