MARCH 7TH

 WINE BAR MENU 5-9

CHEF’ S SOUP 4.5

Lobster Bisque, Croutes, Herb Oil

KALE SALAD 9.5

Manchego Cheese, Golden Raisins, Sunflower Seeds, Olive Oil and Lemon

MEAT AND CHEESE BOARD 17.5

GRITZ FRITTES 9.5

Pimento Coulis, Spring Onion & Tarragon Aioli

ARUGULA 10.5

Radish, Asparagus, Fennel, Blood Orange, Pistachio, Drunken Goat Cheese, Croutons, Citrus Vinaigrette

CHICKEN WINGS 10.5 /6

Brown Butter, Rosemary, Roasted Garlic, Parmesan, Radish Mignonette

PORK BELLY 19.5

Braised, Turnip Puree, Potato Fondant, Cabbage, Jus

 

OLIVE OIL CAKE 9.5

Sherbet, Lemon Curd, Crème Anglaise, Maple Whipped Goat, Candy Pecans