Menus
By the Glass & Bottle
Whites
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2017 ‘Assemblage’ Chardonnay
Cellar Select – September 2019 Oregon Wine Press
$9
$32
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2017 ‘Chaîné’ Chardonnay
$9
$32
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2017 ‘Chassé’ Chardonnay
$9
$32
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2017 ‘En Avant’ Chardonnay
$9
$32
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2017 ‘En Croix’ Chardonnay
91 Points - Wine Enthusiast
$9
$32
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2017 ‘Mélange’ Chardonnay
92 Points & Editors' Choice - Wine Enthusiast
$9
$34
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2017 ‘Passé’ Chardonnay
$9
$32
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2017 Noble Semi-Sparkling Muscat
$8
$24
Reds
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2014 ‘Finale’ Port Style
93 Points - Editor's Choice - Wine Enthusiast
$12
$39
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2016 ‘Septette’ Pinot Noir
97 Points/Double Gold - SF Chronicle Int'l Wine Competition
$14
$55
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2017 ‘Coda’ Pinot Noir
$10
$39
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2017 ‘Elevé’ Pinot Noir
$10
$39
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2017 ‘Pas de Trois’ Pinot Noir
$10
$39
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2017 ‘Plié’ Pinot Noir
$10
$39
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2017 ‘Allegro’ Zinfandel
$10
$37
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2017 'Danseur' Syrah
92 Points - Editor's Choice - Wine Enthusiast
$10
$39
Wine Flights
Selection of Five
(Five, one ounce pours) - 10-
2017 ‘Chassé’ Chardonnay
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2017 ‘En Avant’ Chardonnay
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2017 ‘Pas de Trois’ Pinot Noir
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2017 ‘Plié’ Pinot Noir
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2017 ‘Dansuer’ Syrah
92 Points - Editor's Choice - Wine Enthusiast
Selection of Pinot Noir
(Three, two ounce pours) - 12-
2017 ‘Pas de Trois’ Pinot Noir
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2017 ‘Coda’ Pinot Noir
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2017 ‘Plié’ Pinot Noir
Selection of White
(Three, two ounce pours) - 11-
2017 ‘Passé’ Chardonnay
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2017 ‘En Croix’ Chardonnay
91 Points - Wine Enthusiast
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2017 ‘Mélange’ Chardonnay
92 Points & Editors' Choice - Wine Enthusiast
Selection of Bold Reds
(Three, two ounce pours) - 12-
2017 ‘Elevé’ Pinot Noir
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2017 ‘Danseur’ Syrah
92 Points - Editor's Choice - Wine Enthusiast
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2017 ‘Allegro’ Zinfandel
Recipes
Goat Cheese Cheesecake
With Fresh Figs, Toasted Pistachios, & Honey
Ingredients
- 1 1/3 cups pistachios, shelled
- 32 gingersnaps
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 8 ounces soft plain goat cheese softened
- 3/4 cup honey, plus extra for garnish
- 1/2 cup sugar
- 5 large eggs
- 2 vanilla beans, split and scraped
- 8 whole figs
Instructions
1. Preheat oven to 300°F with a pan of boiling water set on the bottom shelf. Line a 9-inch springform pan with parchment paper, spray the sides with cooking spray.
2. Place 2/3 cup of pistachios and gingersnaps in a food processor with a blade attachment and pulse into a fine crumble. Add melted butter and pulse until the mixture resembles wet sand. Scrape out into the prepared springform pan and press evenly and firmly to form the bottom crust.
3. Clean food processor parts before adding softened cream cheese and goat cheese. Process until smooth. Add the honey, sugar, eggs, and vanilla bean scrapings and process until smooth, stopping once or twice to scrape down the sides. Pour over the crust.
4. Place the springform pan on a half sheet pan. Slide the half sheet pan onto a middle rack. Bake for 1 hour, or until the outer 2/3 of the cake are set and inner 1/3 trembles slightly when the pan is gently shaken. Turn off the oven and prop the door open a couple inches. Let the cake cool for an hour. Place plastic wrap over the exposed top of the cake and refrigerate overnight.
Plating
1. Carefully unlatch the springform pan and push the bottom up through the sides to release the cake. Peel back the parchment paper and using a wide spatula, slide the cake onto a serving plate.
2. Finely chop the remaining 2/3 cup of pistachios. Sprinkle heavily around the outside edge of the top of the cheesecake, leaving the finer pieces toward the center. Slice figs into halves or quarters and arrange on edges. Drizzle entire cheesecake with extra honey and add any other garnishes, such as rose petals. Slice and serve!
Bites
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Stuffed Mushrooms
[2017 ‘Plié’ Pinot Noir 10]
Italian Sausage, Chardonnay Cream, Parmesan, Reduced Balsamic Syrup$8
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Pane Caldo
[2017 ‘Danseur’ Syrah 10]
Wood Fired Flatbread, Garlic Olive Oil, Mozzarella, Pecorino, Parmesan, Fresh Italian Herbs$8
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Macaroni and Cheese
[2017 ‘En Avant’ Chardonnay 9] [2017 ‘Mélange’ Chardonnay 9]
Oregon Cream Sauce, Bread Crumb Topping, Chives$11
Bacon $2
Jalapeño $1
Make it a Pizza $16
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Antipasti
[2017 ‘Pas de Trois’ Pinot Noir 10]
Charcuterie, Cheeses, Olives, Pickles, Savory Nuts, Mustard, Pinot Salt, Honey, Baguette$17
Salads
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Caesar
[2017 ‘Passé’ Chardonnay 9]
Romaine, Traditional Anchovy Dressing, Focaccia Croutons, Shaved Parmesan$7
Entree $11
With Chicken Add $5
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Mixed Greens
[2017 'En Croix' Chardonnay 9]
Kale, Cinnamon Spiced Pepitas, Dried Cranberries, Goat Cheese Crumbles, Chardonnay Vinaigrette$8
Entree $12
With Chicken Add $5
Artisan Pizzas
All pizza dough is made in house with the freshest ingredients, and all pizzas are topped with Pecorino and Parmesan cheese. We also offer a gluten-free crust for an additional charge of three dollars.-
Margherita
[2017 'Eleve' Pinot Noir 10]
Red Sauce, Fresh Mozzarella, Plum Tomatoes, Fresh Basil Leaves$14
with Salami or Pepperoni Add $3
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Pommele
[2017 'Coda' Pinot Noir 10]
Sage Olive Oil, Apples, Gorgonzola Crumbles, Onion, Bacon, Pecans$17
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Arancia
[2017 ‘Plié’ Pinot Noir 10] [2017 ‘En Croix’ Chardonnay 9]
Roasted Butternut Squash, Baby Kale, Goat Cheese Crumbles, Reduced Balsamic Syrup$16
Sweets
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Port
2014 ‘Finale’ Port Style Pinot Noir
$12
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Semi Freddo
House Vanilla Bean Ice Cream, Espresso, Fresh Whipped Cream, Shaved Chocolate
$8
With Finale Port Instead of Espresso Add $4