Introducing Our À La Carte Menu

Created and prepared by Chef Michael Learned

WINTER KALE SALAD - $8 
Multi-colored kale tossed in a burnt sugar vinaigrette with roasted butternut squash, finished with candied black walnuts and local goat cheese. 

SPICY WINERY CHICKEN - $8 
Roasted organic free-range chicken legs coated in our signature cabernet 
hot sauce and served with a buttermilk dill aioli. 

CUBANO - $15 
Slow braised Kurobuto pork on local French bread with prosciutto and 
Gruyere cheese with a spicy mustard and house made dill pickles. 
Served with a side of duck fat french fries. 

WAGYU SLIDERS - $15 
A trio of wagyu beef sliders served on a brioche bun with house made chardonnay and sundried tomato jam, thick sliced bacon, raw cheddar cheese and Babe Farm baby arugula. 
Served with a side of duck fat french fries. 

CHEESE & CHARCUTERIE BOARDS - $25

A variety of cheeses, paired meats, nuts, preserve, and dried fruits.