Menu
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Seasonal Wine & Food Pairing

Menu Created & Prepared by Chef Michael Learned

 

 

2019 CAVERN SELECT CARIGNAN 

A handmade butternut squash tamale with pomegranate mole with seared sage leaf.

 

2019 CAVERN SELECT SYRAH

"Barbacoa de Cachete"- Slow seared beef cheek, placed on a duck fat fried yukon gold potato topped with Cojita crema.

 

2018 CAVERN SELECT MERITAGE

 Roasted bone marrow seasoned with manzanilla and a housemade kalamata olive roll sprinkled wiht caraway seeds.

 

2019 CAVERN SELECT TEMPRANILLO

Bellota delicately paired with goat's milk Garrotxa cheese, micro arugula and finished with Olea Farms Extra Virgin Olive Oil.

 

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 À La Carte

Wednesday-Sunday 11:00 AM - 4:00 PM

FALL SQUASH SALAD | $18

Locally grown Green Kale, Roasted Butternut Squash, Candied Walnuts with Spiced Goat Cheese, and a burnt sugar vinaigrette.

ARTISAN GRILLED CHEESE & SUNDRIED TOMATO BISQUE | $ 17

Cave aged Gruyere & Central Coast Holey Cow Swiss on toasted French Bread served with a house blended Sundried Tomato Bisque with garlic chive oil. Add Speck ( Italian Cured Ham) | $2

HARVEST MUSHROOM TRUFFLE BURGER  •  $22

Chef’s seasoned blend of Brisket, ground sirloin, and ground chuck, topped with roasted Shitake and Maitake mushrooms, black Truffle aioli, and micro greens on toasted ciabatta.Served with duck fat French fries.

CHEESE & CHARCUTERIE BOARD | $25

A variety of cheeses, cured meats, nuts, preserves and dried fruits.

 

 

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