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Introducing Our À La Carte Menu

Created and prepared by Chef Michael Learned

 

BERRY & BLOOD ORANGE SALAD - S10 
Locally grown buter lettuce drizzled with housemade blood orange and olive oil vinaigrette, topped with Santa Maria sliced strawberries, slivered almonds, and artisan 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.

 

 

 

 

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