Chateau Faire Le Pont Winery
Winery Restaurant with Live Music
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Menu
Tossed in seasoned rice flour with sambal oelek sweet chili sauce, sliced serrano chilis & served with cocktail sauce
Tossed in white truffle oil & seasoned with fresh herbs and truffle seasoning
Alfredo cream sauce brushed flatbread with sliced artichoke hearts, crispy bacon, chicken, scallions & our signature shredded cheese blend OR ~Chefs Choice Flatbread
Meats and cheese, stone ground cherry, honey, crackers, candied pecans, pickled vegetables
Sun dried tomato Za'atar oil
Served with fresh grilled bread.
Colossal button mushrooms stuffed with 3 cheeses, herbs, panko crumbs, white wine sherry cream sauce & grilled crostini
Assorted paired artisan cheeses, local dried bing cherries, candied walnuts, crackers & raspberry puree
Sushi grade Ahi tuna, soy sauce, sesame oil, rice vinegar, scallion, cilantro, spicy aioli & wonton crisps
Zesty harissa sauce served with flash fried rice panko crusted shrimp
sliced onion sautéed in sweet butter and seasonings, gently simmered in a light beef broth with essence of tomato, topped with our homemade croutons and melted provolone and gruyere cheeses with chateau faire le pont red wine
Chefs Choice
Mixed greens, local honey crisp apples, shaved vegetables, served with a brown sugar vinaigrette.
Mixed greens, fried goat cheese, candied pecans, dried cherries, creamy basil vinaigrette, and drizzled balsamic reduction.
Romaine lettuce tossed with pickled red onion, dried cranberries, toasted almonds, house made croutons & blue cheese crumbles in malted tomato vinaigrette
Baby spinach tossed with parsley, grape tomato, shaved red onion, toasted pecans, crispy bacon & feta cheese in lemon dressing
Potato gnocchi tossed with assorted wild mushrooms, garlic, onion, celery & carrot in tomato white wine jus
Grilled beef tenderloin served with herb roasted red skin potatoes, seasonal vegetables of the moment & topped with artichoke mushroom duxelles compound butter with Chateau red wine reduction
Grilled wagyu beef burger topped with crispy bacon, parmesan, smoked cheddar, gruyere, Beecher's cheddar, mozzarella cheese & black peppercorn aioli on a toasted pretzel bun
Chargrilled breast of chicken with pickled serrano peppers & red onions, provolone cheese, smoked cheddar cheese, & garlic aioli on a toasted pretzel bun with a choice of french fries or salad
Tender bowtie pasta is tossed in a white wine alfredo sauce with roasted butternut squash hash, toasted pepitas, sage & grated parmesan cheese
Pan seared jumbo scallops on a bed of smoked gouda cheese polenta, sauteed wild mushrooms, crispy carrots & pinot gris cream sauce
Oven roasted pistachio encrusted chicken, served with smoked gouda polenta, braised red cabbage & finished with caper white wine sauce
Baked salmon filet rubbed with chimichurri sauce, served with black bean tomato rice, Provencal vegetables, cilantro lime butter & crispy tortilla strips
Cracked black pepper crusted filet of halibut, carrot mashed potatoes, green beans almondine & Parma ham compound butter
Slow roasted Prime Rib sliced this, gruyere cheese, garlic aioli, caramelized onions, ciabatta. Served with fries and au jus.
Crispy confit of Moulard duck with carrot whipped potatoes and seasonal vegetables of the moment with cranberry white wine duck jus
Pan seared herb rubbed braised pork shank served with herbed black bean rice, green bean almondine & hickory white wine braising jus
12-ounce center cut ribeye steak topped with chimichurri sauce & served with shoestring fries tossed with garlic, rosemary & blue cheese
Oven crispy salmon & halibut rice panko burger with Cajun remoulade & topped with lemon caper relish on a toasted brioche bun
Beautifully layered cake with cream cheese frosting and finished with a caramel.
Chocolate cake layers with chocolate ganache and chocolate buttercream
gluten free and dairy free chocolate torte
Vanilla bean Crème Brulée, rich custard topped with a layer of hardened caramelized sugar.
10% discount in restaurant.
When: Every Friday from 6-9pm.
When: Every Saturday from 6-9pm.
When: April-October.
When: 11:30-8 WED. 11:30-9 THUR.-SAT. Closed SUN/MON/TUE
When: 11:30-8pm Wednesday-Saturday. 12-5pm Sunday.
When: Every Thursday from 6-9pm.
10% discount in restaurant.
When: Every Friday from 6-9pm.
When: Every Saturday from 6-9pm.
When: April-October.
When: 11:30-8 WED. 11:30-9 THUR.-SAT. Closed SUN/MON/TUE
When: 11:30-8pm Wednesday-Saturday. 12-5pm Sunday.
When: Every Thursday from 6-9pm.
One pound of calamari dusted in seasoned gluten free flour & tossed with sweet chili sauce, & serrano chilis. Wine Pairing: Riesling
Little neck clams steamed with garlic white wine sauce, served with grilled French bread. Wine Pairing: Chardonnay
Button mushrooms stuffed with 3 cheese blend, herbs, panko crumbs, white wine sherry cream sauce & grilled crostini. Wine Pairing: Carmenere
Creamy baked brie served with crostini & fruit compote. Wine Pairing: Chardonnay
Artichoke, bacon, & chicken with a cheesy vin blanc sauce. Wine Pairing: Tempernilla
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers. Wine Pairing: Sauvignon Blanc
Wine Pairing: Pinot Gris
Wine Pairing: Riesling
Sun dried tomato Za'atar oil
Wine Pairing: Mourvedre
Greens tossed with carrots, radish, candied walnuts, & dried Bing cherries, with basil dressing topped with fried goat cheese & balsamic glaze. Wine Pairing: Sauvignon Blanc
With Fries. Wine Pairing: Chardonnay
au jus with fries. Wine Pairing: Cabernet Sauvignon
Grilled Wagyu beef burger topped with bacon, black peppercorn aioli, melted five cheese blend on a toasted bun. Wine Pairing: Syrah
Beef Tenderloin with demi-glace, dutchess potatoes, & Seasonal Vegetables. Wine Pairing: Confluence
Linguini tossed with minced garlic, white wine, red pepper flake, & shaved parmesan cheese. Wine Pairing: Pinot Gris
Scallops vin blanc served over roasted red pepper polenta with a medley of seasonal vegetables. Wine Pairing: Grenache
10% discount in restaurant.
When: Every Friday from 6-9pm.
When: Every Saturday from 6-9pm.
When: April-October.
When: 11:30-8 WED. 11:30-9 THUR.-SAT. Closed SUN/MON/TUE
When: 11:30-8pm Wednesday-Saturday. 12-5pm Sunday.
When: Every Thursday from 6-9pm.
One pound of calamari dusted in seasoned gluten free flour tossed with sweet chili sauce, serrano chilis. Wine Pairing: Riesling
Little neck clams steamed with garlic white wine sauce, served with grilled French bread. Wine Pairing: Chardonnay
Button mushrooms stuffed with 3 cheese blend, herbs, panko crumbs, white wine sherry cream sauce grilled crostini. Wine Pairing: Carmenere
Creamy baked brie served with crostini fruit compote. Wine Pairing: Chardonnay
Artichoke, bacon, chicken with a cheesy vin blanc sauce. Wine Pairing: Tempernilla
Assorted cured meats artisan cheeses, variety of dried fruit crackers. Wine Pairing: Sauvignon Blanc
Wine Pairing: Pinot Gris
Wine Pairing: Riesling
Sun dried tomato Za'atar oil
Wine Pairing: Mourvedre
Greens tossed with carrots, radish, candied walnuts, dried Bing cherries, with basil dressing topped with fried goat cheese balsamic glaze. Wine Pairing: Sauvignon Blanc
Greens, radishes, yellow beets, and shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
With Fries. Wine Pairing: Chardonnay
au jus with fries. Wine Pairing: Cabernet Sauvignon
Grilled Wagyu beef burger topped with bacon, black peppercorn aioli, melted five cheese blend on a toasted bun. Wine Pairing: Syrah
Beef Tenderloin with demi-glace, dutchess potatoes, Seasonal Vegetables. Wine Pairing: Confluence
Linguini tossed with minced garlic, white wine, red pepper flake, shaved parmesan cheese. Wine Pairing: Pinot Gris
Scallops vin blanc served over roasted red pepper polenta with a medley of seasonal vegetables. Wine Pairing: Grenache
Gluten free beer battered cod fillet with crispy fried chips
Orange juice, lemon, maple. Garnished with an orange slice and rosemary sprig
Cranberry juice, orange juice, cinnamon, ginger ale. Garnished with a cinnamon stick and cinnamon and sugar rim.
Apple cider, caramel, vanilla, cinnamon, ginger ale. Garnished with an anise star and fresh cut apple.
Mint, pineapple juice, lemon, ginger ale. Garnished with mint, lemon and sugar rim.
Cranberry juice, lemon, cherry juice, vanilla. Topped with a cherry.
Pear juice, clove, vanilla, cinnamon with a sprig of rosemary.
Orange juice, lemon, rum, maple, topped with orange and rosemary
Cranberry juice, orange juice, cinnamon, rum, ginger, with a cinnamon sugar rim
pple cider, bourbon, caramel, vanilla, cinnamon, ginger.
Pear juice, gin, clove, vanilla, cinnamon with a sprig of rosemary
Mint, vodka, pineapple juice, lemon, ginger ale, lemon and sugar rim
Cranberry juice, lemon, vodka, cherry juice, vanilla, topped with a cherry.
2 oz served neat or on the rocks
2 oz served neat or on the rocks
High West Double Rye, Angostura Bitters, topped with a cherry
Pineapple jalapeño margarita on the rocks
Espresso liqueur, vodka, cold brew coffee, and coffee bitters
Hot cocoa, cherry infused whiskey
Hot apple cider, whiskey
Creamy baked brie served with crostini fruit compote
Artichoke, bacon chicken with a cheesy vin blanc sauce
Assorted cured meats artisan cheeses, variety of dried fruit, nuts crackers
Sun dried tomato Za'atar oil
Choice of Regular, Truffle or Sweet Potato served with smoked catsup
Greens, radishes, yellow beets shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
A delicious rotating soup.
Baby spinach leaves are tossed with sliced strawberries, pickled red onions, toasted almonds crumbled feta cheese in sesame-poppy vinaigrette
Center cut cast iron seared halibut filet with jasmine rice, buttered broccolini lobster fricassee.
Tender confit of Moulard duck served with braised red cabbage, toasted pepita butternut squash puree Bing cherry reduction
Baked pan seared prime filet wrapped with herbed mushroom duxelle in flakey pastry served with roasted garlic whipped potatoes green peppercorn demi glaze.
Layers of red velvet cake, Chantilly cream, raspberries, dark chocolate mousse, shaved white chocolate fresh mint.
10% discount in restaurant.
When: Every Friday from 6-9pm.
When: Every Saturday from 6-9pm.
When: April-October.
When: 11:30-8 WED. 11:30-9 THUR.-SAT. Closed SUN/MON/TUE
When: 11:30-8pm Wednesday-Saturday. 12-5pm Sunday.
When: Every Thursday from 6-9pm.
One pound of calamari dusted in seasoned gluten free flour & tossed with sweet chili sauce, & serrano chilis. Wine Pairing: Riesling
Little neck clams steamed with garlic white wine sauce, served with grilled French bread. Wine Pairing: Chardonnay
Button mushrooms stuffed with 3 cheese blend, herbs, panko crumbs, white wine sherry cream sauce & grilled crostini. Wine Pairing: Carmenere
Creamy baked brie served with crostini & fruit compote. Wine Pairing: Chardonnay
Artichoke, bacon, & chicken with a cheesy vin blanc sauce. Wine Pairing: Tempernilla
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers. Wine Pairing: Sauvignon Blanc
Wine Pairing: Pinot Gris
Wine Pairing: Riesling
Sun dried tomato Za'atar oil
Wine Pairing: Mourvedre
Greens tossed with carrots, radish, candied walnuts, & dried Bing cherries, with basil dressing topped with fried goat cheese & balsamic glaze. Wine Pairing: Sauvignon Blanc
Greens, radishes, yellow beets, and shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
With Fries. Wine Pairing: Chardonnay
au jus with fries. Wine Pairing: Cabernet Sauvignon
Grilled Wagyu beef burger topped with bacon, black peppercorn aioli, melted five cheese blend on a toasted bun. Wine Pairing: Syrah
Beef Tenderloin with demi-glace, dutchess potatoes, & Seasonal Vegetables. Wine Pairing: Confluence
Linguini tossed with minced garlic, white wine, red pepper flake, & shaved parmesan cheese. Wine Pairing: Pinot Gris
Scallops vin blanc served over roasted red pepper polenta with a medley of seasonal vegetables. Wine Pairing: Grenache
Gluten free beer battered cod fillet with crispy fried chips
Orange juice, lemon, maple. Garnished with an orange slice and rosemary sprig
Cranberry juice, orange juice, cinnamon, ginger ale. Garnished with a cinnamon stick and cinnamon and sugar rim.
Apple cider, caramel, vanilla, cinnamon, ginger ale. Garnished with an anise star and fresh cut apple.
Mint, pineapple juice, lemon, ginger ale. Garnished with mint, lemon and sugar rim.
Cranberry juice, lemon, cherry juice, vanilla. Topped with a cherry.
Pear juice, clove, vanilla, cinnamon with a sprig of rosemary.
Orange juice, lemon, rum, maple, topped with orange and rosemary
Cranberry juice, orange juice, cinnamon, rum, ginger, with a cinnamon sugar rim
pple cider, bourbon, caramel, vanilla, cinnamon, ginger.
Pear juice, gin, clove, vanilla, cinnamon with a sprig of rosemary
Mint, vodka, pineapple juice, lemon, ginger ale, lemon and sugar rim
Cranberry juice, lemon, vodka, cherry juice, vanilla, topped with a cherry.
2 oz served neat or on the rocks
2 oz served neat or on the rocks
High West Double Rye, Angostura Bitters, topped with a cherry
Pineapple jalapeño margarita on the rocks
Espresso liqueur, vodka, cold brew coffee, and coffee bitters
Hot cocoa, cherry infused whiskey
Hot apple cider, whiskey
Creamy baked brie served with crostini & fruit compote
Artichoke, bacon & chicken with a cheesy vin blanc sauce
Assorted cured meats & artisan cheeses, variety of dried fruit, nuts & crackers
Sun dried tomato Za'atar oil
Choice of Regular, Truffle or Sweet Potato served with smoked catsup
Greens, radishes, yellow beets & shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
A delicious rotating soup.
Baby spinach leaves are tossed with sliced strawberries, pickled red onions, toasted almonds & crumbled feta cheese in sesame-poppy vinaigrette
Center cut cast iron seared halibut filet with jasmine rice, buttered broccolini & lobster fricassee.
Tender confit of Moulard duck served with braised red cabbage, toasted pepita butternut squash puree & Bing cherry reduction
Baked pan seared prime filet wrapped with herbed mushroom duxelle in flakey pastry served with roasted garlic whipped potatoes & green peppercorn demi glaze.
Layers of red velvet cake, Chantilly cream, raspberries, dark chocolate mousse, shaved white chocolate & fresh mint.
10% discount in restaurant.
When: Every Friday from 6-9pm.
When: Every Saturday from 6-9pm.
When: April-October.
When: 11:30-8 WED. 11:30-9 THUR.-SAT. Closed SUN/MON/TUE
When: 11:30-8pm Wednesday-Saturday. 12-5pm Sunday.
When: Every Thursday from 6-9pm.
Creamy baked brie served with crostini & fruit compote
Artichoke, bacon & chicken with a cheesy vin blanc sauce
Assorted cured meats & artisan cheeses, variety of dried fruit, nuts & crackers
Sun dried tomato Za'atar oil
Choice of Regular, Truffle or Sweet Potato served with smoked catsup
Greens, radishes, yellow beets & shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
A delicious rotating soup.
Baby spinach leaves are tossed with sliced strawberries, pickled red onions, toasted almonds & crumbled feta cheese in sesame-poppy vinaigrette
Center cut cast iron seared halibut filet with jasmine rice, buttered broccolini & lobster fricassee.
Tender confit of Moulard duck served with braised red cabbage, toasted pepita butternut squash puree & Bing cherry reduction
Baked pan seared prime filet wrapped with herbed mushroom duxelle in flakey pastry served with roasted garlic whipped potatoes & green peppercorn demi glaze.
Layers of red velvet cake, Chantilly cream, raspberries, dark chocolate mousse, shaved white chocolate & fresh mint.
One pound of calamari dusted in seasoned gluten free flour & tossed with sweet chili sauce, & serrano chilis. Wine Pairing: Riesling
Little neck clams steamed with garlic white wine sauce, served with grilled French bread. Wine Pairing: Chardonnay
Tuna, soy, sesame, cilantro, scallion, wasabi, tempura nori crisp
Rice panko crusted, crostini, sliced local apple, apricot-mango preserves
Artichoke, bacon, & chicken with a cheesy vin blanc sauce. Wine Pairing: Tempernilla
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers. Wine Pairing: Sauvignon Blanc
Wine Pairing: Mourvedre
Carrot, celery, jicama, red pepper feta, hummus, Tzatziki, Naan
Flash fried blue cheese stuffed Manzanilla Olives, Piquante aioli
Sun dried tomato Za'atar oil
Greens tossed with carrots, radish, candied walnuts, & dried Bing cherries, with basil dressing topped with fried goat cheese & balsamic glaze. Wine Pairing: Sauvignon Blanc
Greens, radishes, yellow beets, and shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
Gold beets, red beets, sweet potato, romaine, feta & champagne vinaigrette
With Fries. Wine Pairing: Chardonnay
au jus with fries. Wine Pairing: Cabernet Sauvignon
Grilled Wagyu beef burger topped with bacon, black peppercorn aioli, melted five cheese blend on a toasted bun. Wine Pairing: Syrah
Beef Tenderloin with demi-glace, dutchess potatoes, & Seasonal Vegetables. Wine Pairing: Confluence
Linguini tossed with minced garlic, white wine, red pepper flake, & shaved parmesan cheese. Wine Pairing: Pinot Gris
Gluten free beer battered cod fillet with crispy fried chips
Baked coconut crusted trout served with Indian style rice, whipped butternut squash puree & curried coconut cream sauce
Orange juice, lemon, maple. Garnished with an orange slice and rosemary sprig
Cranberry juice, orange juice, cinnamon, ginger ale. Garnished with a cinnamon stick and cinnamon and sugar rim.
Apple cider, caramel, vanilla, cinnamon, ginger ale. Garnished with an anise star and fresh cut apple.
Mint, pineapple juice, lemon, ginger ale. Garnished with mint, lemon and sugar rim.
Cranberry juice, lemon, cherry juice, vanilla. Topped with a cherry.
Pear juice, clove, vanilla, cinnamon with a sprig of rosemary.
Orange juice, lemon, rum, maple, topped with orange and rosemary
Cranberry juice, orange juice, cinnamon, rum, ginger, with a cinnamon sugar rim
pple cider, bourbon, caramel, vanilla, cinnamon, ginger.
Pear juice, gin, clove, vanilla, cinnamon with a sprig of rosemary
Mint, vodka, pineapple juice, lemon, ginger ale, lemon and sugar rim
Cranberry juice, lemon, vodka, cherry juice, vanilla, topped with a cherry.
2 oz served neat or on the rocks
2 oz served neat or on the rocks
High West Double Rye, Angostura Bitters, topped with a cherry
Pineapple jalapeño margarita on the rocks
Espresso liqueur, vodka, cold brew coffee, and coffee bitters
Hot cocoa, cherry infused whiskey
Hot apple cider, whiskey
10% discount in restaurant.
When: Every Friday from 6-9pm.
When: Every Saturday from 6-9pm.
When: April-October.
When: 11:30-8 WED. 11:30-9 THUR.-SAT. Closed SUN/MON/TUE
When: 11:30-8pm Wednesday-Saturday. 12-5pm Sunday.
When: Every Thursday from 6-9pm.
Baby spinach leaves are tossed with sliced strawberries, pickled red onions, toasted almonds & crumbled feta cheese in sesame-poppy vinaigrette
Center cut cast iron seared halibut filet with jasmine rice, buttered broccolini & lobster fricassee.
Tender confit of Moulard duck served with braised red cabbage, toasted pepita butternut squash puree & Bing cherry reduction
Baked pan seared prime filet wrapped with herbed mushroom duxelle in flakey pastry served with roasted garlic whipped potatoes & green peppercorn demi glaze.
Layers of red velvet cake, Chantilly cream, raspberries, dark chocolate mousse, shaved white chocolate & fresh mint.
One pound of calamari dusted in seasoned gluten free flour & tossed with sweet chili sauce, & serrano chilis. Wine Pairing: Riesling
Little neck clams steamed with garlic white wine sauce, served with grilled French bread. Wine Pairing: Chardonnay
Tuna, soy, sesame, cilantro, scallion, wasabi, tempura nori crisp
Rice panko crusted, crostini, sliced local apple, apricot-mango preserves
Artichoke, bacon, & chicken with a cheesy vin blanc sauce. Wine Pairing: Tempernilla
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers. Wine Pairing: Sauvignon Blanc
Wine Pairing: Mourvedre
Carrot, celery, jicama, red pepper feta, hummus, Tzatziki, Naan
Flash fried blue cheese stuffed Manzanilla Olives, Piquante aioli
Sun dried tomato Za'atar oil
Greens tossed with carrots, radish, candied walnuts, & dried Bing cherries, with basil dressing topped with fried goat cheese & balsamic glaze. Wine Pairing: Sauvignon Blanc
Greens, radishes, yellow beets, and shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
Gold beets, red beets, sweet potato, romaine, feta & champagne vinaigrette
With Fries. Wine Pairing: Chardonnay
au jus with fries. Wine Pairing: Cabernet Sauvignon
Grilled Wagyu beef burger topped with bacon, black peppercorn aioli, melted five cheese blend on a toasted bun. Wine Pairing: Syrah
Beef Tenderloin with demi-glace, dutchess potatoes, & Seasonal Vegetables. Wine Pairing: Confluence
Linguini tossed with minced garlic, white wine, red pepper flake, & shaved parmesan cheese. Wine Pairing: Pinot Gris
Gluten free beer battered cod fillet with crispy fried chips
Baked coconut crusted trout served with Indian style rice, whipped butternut squash puree & curried coconut cream sauce
Orange juice, lemon, maple. Garnished with an orange slice and rosemary sprig
Cranberry juice, orange juice, cinnamon, ginger ale. Garnished with a cinnamon stick and cinnamon and sugar rim.
Apple cider, caramel, vanilla, cinnamon, ginger ale. Garnished with an anise star and fresh cut apple.
Mint, pineapple juice, lemon, ginger ale. Garnished with mint, lemon and sugar rim.
Cranberry juice, lemon, cherry juice, vanilla. Topped with a cherry.
Pear juice, clove, vanilla, cinnamon with a sprig of rosemary.
Whistlepig rye, maple syrup, cherry bitters, Angostura bitters. Rich and spirit-forward with deep notes of oak and spice, rounded by smooth maple sweetness and a hint of cherry, finishing long and warm.
Grey Goose, Backland Texpresso or Blackland Texpresso Whiskey, Chateau Roast Cold Brew, Mr.Black Coffee Liquor, Cocoa, Vanilla, Cayenne syrup.
Nolet's gin, vodka, Lillet Blanc. Crisp and refined with a smooth, silky texture, this martini delivers bright botanicals and subtle citrus, finishing clean with a touch of elegant bitterness.
Whistlepig bourbon, lemon, apple cider syrup, Bordeaux float. A refined twist on a classic sour, where citrus and orchard sweetness meet a rich, wine-kissed finish, creating a layered balance of warmth, fruit, and depth.
Nolet's Gin, lemon, honey pollen syrup A bright and balanced classic, where crisp gin and fresh citrus are softened by delicate honey and floral pollen, finishing smooth, light, and elegantly sweet.
Whistlepig bourbon, lemon, mint, simple syrup. A bright and refreshing bourbon expression, balancing fresh citrus and cool mint with gentle sweetness and a smooth, warming finish—an evolving selection crafted with the season's finest.
Appleton rum, house port, lime, pineapple, allspice, bitters. A tropical blend where rich rum meets bright citrus and fruit, layered with warm spice and a deep, velvety finish from port.
Whistlepig rye, Dalmore scotch, amaro, lemon, cider syrup, egg white. Rich and structured, this expression layers warm spice and subtle smoke with bright citrus and orchard sweetness, finished with a silky, elegant texture.
Impress Indigo Gin, St-Germain, lemon, lavender syrup, seltzer. Light and floral with soft citrus and delicate elderflower, lifted by a graceful lavender note and a crisp, refreshing finish.
Effen blood orange vodka, citrus, lime Vibrant and balanced, blending sweet blood orange with bright acidity and a smooth, refined finish.
Grey Goose Vodka, lemon, lemongrass, Thai basil. Fresh and aromatic with crisp citrus, green herbal notes, and a light, elegant finish.
Ocho Plata Tequila, grapefruit, pomegranate, ginger, rosemary. Bright citrus and soft sweetness layered with warming spice and a hint of herbal smoke.
Rice panko crusted, crostini, sliced local apple, apricot-mango preserves
Artichoke, bacon & chicken with a cheesy vin blanc sauce
Assorted cured meats & artisan cheeses, variety of dried fruit, nuts & crackers
Sun dried tomato Za'atar oil
Choice of Regular, Truffle or Sweet Potato served with smoked catsup
Greens, radishes, yellow beets & shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
A delicious rotating soup.
Rice panko crusted, crostini, sliced local apple, apricot-mango preserves Pair with a glass of our Riesling
Parmesan cream brushed with artichoke, bacon & grilled chicken Pair with a Crisp White or Provence
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers Pair with a high acid red
Sun dried tomato Za'atar oil
Chateau smoked ketchup
Greens, radishes, yellow beets, and shaved carrots. Topped with fresh apple slices and served with our house-made brown sugar vinaigrette
10% discount in restaurant.
When: Every Friday from 6-9pm.
When: Every Saturday from 6-9pm.
When: April-October.
When: 11:30-8 WED. 11:30-9 THUR.-SAT. Closed SUN/MON/TUE
When: 11:30-8pm Wednesday-Saturday. 12-5pm Sunday.
When: Every Thursday from 6-9pm.
Baby spinach leaves are tossed with sliced strawberries, pickled red onions, toasted almonds & crumbled feta cheese in sesame-poppy vinaigrette
Center cut cast iron seared halibut filet with jasmine rice, buttered broccolini & lobster fricassee.
Tender confit of Moulard duck served with braised red cabbage, toasted pepita butternut squash puree & Bing cherry reduction
Baked pan seared prime filet wrapped with herbed mushroom duxelle in flakey pastry served with roasted garlic whipped potatoes & green peppercorn demi glaze.
Layers of red velvet cake, Chantilly cream, raspberries, dark chocolate mousse, shaved white chocolate & fresh mint.
Rice panko crusted, crostini, sliced local apple, apricot-mango preserves Pair with a glass of our Riesling
Parmesan cream brushed with artichoke, bacon & grilled chicken Pair with a Crisp White or Provence
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers Pair with a high acid red
Sun dried tomato Za'atar oil
Chateau smoked ketchup
Greens, radishes, yellow beets, and shaved carrots. Topped with fresh apple slices and served with our house-made brown sugar vinaigrette
One pound of calamari dusted in seasoned gluten free flour & tossed with sweet chili sauce, & serrano chilis. Wine Pairing: Riesling
Little neck clams steamed with garlic white wine sauce, served with grilled French bread. Wine Pairing: Chardonnay
Tuna, soy, sesame, cilantro, scallion, wasabi, tempura nori crisp
Rice panko crusted, crostini, sliced local apple, apricot-mango preserves
Artichoke, bacon, & chicken with a cheesy vin blanc sauce. Wine Pairing: Tempernilla
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers. Wine Pairing: Sauvignon Blanc
Wine Pairing: Mourvedre
Carrot, celery, jicama, red pepper feta, hummus, Tzatziki, Naan
Flash fried blue cheese stuffed Manzanilla Olives, Piquante aioli
Sun dried tomato Za'atar oil
Greens tossed with carrots, radish, candied walnuts, & dried Bing cherries, with basil dressing topped with fried goat cheese & balsamic glaze. Wine Pairing: Sauvignon Blanc
Greens, radishes, yellow beets, and shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
Gold beets, red beets, sweet potato, romaine, feta & champagne vinaigrette
With Fries. Wine Pairing: Chardonnay
au jus with fries. Wine Pairing: Cabernet Sauvignon
Grilled Wagyu beef burger topped with bacon, black peppercorn aioli, melted five cheese blend on a toasted bun. Wine Pairing: Syrah
Beef Tenderloin with demi-glace, dutchess potatoes, & Seasonal Vegetables. Wine Pairing: Confluence
Linguini tossed with minced garlic, white wine, red pepper flake, & shaved parmesan cheese. Wine Pairing: Pinot Gris
Gluten free beer battered cod fillet with crispy fried chips
Baked coconut crusted trout served with Indian style rice, whipped butternut squash puree & curried coconut cream sauce
Orange juice, lemon, maple. Garnished with an orange slice and rosemary sprig
Cranberry juice, orange juice, cinnamon, ginger ale. Garnished with a cinnamon stick and cinnamon and sugar rim.
Apple cider, caramel, vanilla, cinnamon, ginger ale. Garnished with an anise star and fresh cut apple.
Mint, pineapple juice, lemon, ginger ale. Garnished with mint, lemon and sugar rim.
Cranberry juice, lemon, cherry juice, vanilla. Topped with a cherry.
Pear juice, clove, vanilla, cinnamon with a sprig of rosemary.
Whistlepig rye, maple syrup, cherry bitters, Angostura bitters. Rich and spirit-forward with deep notes of oak and spice, rounded by smooth maple sweetness and a hint of cherry, finishing long and warm.
Grey Goose, Backland Texpresso or Blackland Texpresso Whiskey, Chateau Roast Cold Brew, Mr.Black Coffee Liquor, Cocoa, Vanilla, Cayenne syrup.
Nolet's gin, vodka, Lillet Blanc. Crisp and refined with a smooth, silky texture, this martini delivers bright botanicals and subtle citrus, finishing clean with a touch of elegant bitterness.
Whistlepig bourbon, lemon, apple cider syrup, Bordeaux float. A refined twist on a classic sour, where citrus and orchard sweetness meet a rich, wine-kissed finish, creating a layered balance of warmth, fruit, and depth.
Nolet's Gin, lemon, honey pollen syrup A bright and balanced classic, where crisp gin and fresh citrus are softened by delicate honey and floral pollen, finishing smooth, light, and elegantly sweet.
Whistlepig bourbon, lemon, mint, simple syrup. A bright and refreshing bourbon expression, balancing fresh citrus and cool mint with gentle sweetness and a smooth, warming finish—an evolving selection crafted with the season's finest.
Appleton rum, house port, lime, pineapple, allspice, bitters. A tropical blend where rich rum meets bright citrus and fruit, layered with warm spice and a deep, velvety finish from port.
Whistlepig rye, Dalmore scotch, amaro, lemon, cider syrup, egg white. Rich and structured, this expression layers warm spice and subtle smoke with bright citrus and orchard sweetness, finished with a silky, elegant texture.
Impress Indigo Gin, St-Germain, lemon, lavender syrup, seltzer. Light and floral with soft citrus and delicate elderflower, lifted by a graceful lavender note and a crisp, refreshing finish.
Effen blood orange vodka, citrus, lime Vibrant and balanced, blending sweet blood orange with bright acidity and a smooth, refined finish.
Grey Goose Vodka, lemon, lemongrass, Thai basil. Fresh and aromatic with crisp citrus, green herbal notes, and a light, elegant finish.
Ocho Plata Tequila, grapefruit, pomegranate, ginger, rosemary. Bright citrus and soft sweetness layered with warming spice and a hint of herbal smoke.
Assorted cured meats & artisan cheeses, variety of dried fruit, nuts & crackers
10% discount in restaurant.
When: Every Friday from 6-9pm.
When: Every Saturday from 6-9pm.
When: April-October.
When: 11:30-8 WED. 11:30-9 THUR.-SAT. Closed SUN/MON/TUE
When: 11:30-8pm Wednesday-Saturday. 12-5pm Sunday.
When: Every Thursday from 6-9pm.
Baby spinach leaves are tossed with sliced strawberries, pickled red onions, toasted almonds & crumbled feta cheese in sesame-poppy vinaigrette
Center cut cast iron seared halibut filet with jasmine rice, buttered broccolini & lobster fricassee.
Tender confit of Moulard duck served with braised red cabbage, toasted pepita butternut squash puree & Bing cherry reduction
Baked pan seared prime filet wrapped with herbed mushroom duxelle in flakey pastry served with roasted garlic whipped potatoes & green peppercorn demi glaze.
Layers of red velvet cake, Chantilly cream, raspberries, dark chocolate mousse, shaved white chocolate & fresh mint.
One pound of calamari dusted in seasoned gluten free flour & tossed with sweet chili sauce, & serrano chilis. Wine Pairing: Riesling
Little neck clams steamed with garlic white wine sauce, served with grilled French bread. Wine Pairing: Chardonnay
Tuna, soy, sesame, cilantro, scallion, wasabi, tempura nori crisp
Artichoke, bacon, & chicken with a cheesy vin blanc sauce. Wine Pairing: Tempernilla
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers.
Wine Pairing: Mourvedre
Button mushrooms stuffed with 3 cheese blend, herbs, rice panko and sherry-white wine cream sauce & grilled crostini
Sun dried tomato Za'atar oil
Crispy sweet potato fries served with smoked ketchup
Greens tossed with carrots, radish, candied walnuts, & dried Bing cherries, with basil dressing topped with fried goat cheese & balsamic glaze. Wine Pairing: Sauvignon Blanc
Greens, radishes, yellow beets, and shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
Gold beets, red beets, sweet potato, romaine, feta & champagne vinaigrette
Romaine lettuce tossed with parmasan cheese, gluten free crouton, pickled shallots & Caesar dressing
With Fries. Wine Pairing: Chardonnay
au jus with fries. Wine Pairing: Cabernet Sauvignon
Grilled Wagyu beef burger topped with bacon, black peppercorn aioli, melted five cheese blend on a toasted bun. Wine Pairing: Syrah
Beef Tenderloin with demi-glace, dutchess potatoes, & Seasonal Vegetables. Wine Pairing: Confluence
Linguini tossed with minced garlic, white wine, red pepper flake, & shaved parmesan cheese. Wine Pairing: Pinot Gris
Gluten free beer battered cod fillet with crispy fried fries
Baked coconut crusted trout served with Indian style rice, whipped butternut squash puree & curried coconut cream sauce
Whistlepig rye, maple syrup, cherry bitters, Angostura bitters. Rich and spirit-forward with deep notes of oak and spice, rounded by smooth maple sweetness and a hint of cherry, finishing long and warm.
Grey Goose, Backland Texpresso or Blackland Texpresso Whiskey, Chateau Roast Cold Brew, Mr.Black Coffee Liquor, Cocoa, Vanilla, Cayenne syrup.
Nolet's gin, vodka, Lillet Blanc. Crisp and refined with a smooth, silky texture, this martini delivers bright botanicals and subtle citrus, finishing clean with a touch of elegant bitterness.
Whistlepig bourbon, lemon, apple cider syrup, Bordeaux float. A refined twist on a classic sour, where citrus and orchard sweetness meet a rich, wine-kissed finish, creating a layered balance of warmth, fruit, and depth.
Nolet's Gin, lemon, honey pollen syrup A bright and balanced classic, where crisp gin and fresh citrus are softened by delicate honey and floral pollen, finishing smooth, light, and elegantly sweet.
Whistlepig bourbon, lemon, mint, simple syrup. A bright and refreshing bourbon expression, balancing fresh citrus and cool mint with gentle sweetness and a smooth, warming finish—an evolving selection crafted with the season's finest.
Appleton rum, house port, lime, pineapple, allspice, bitters. A tropical blend where rich rum meets bright citrus and fruit, layered with warm spice and a deep, velvety finish from port.
Whistlepig rye, Dalmore scotch, amaro, lemon, cider syrup, egg white. Rich and structured, this expression layers warm spice and subtle smoke with bright citrus and orchard sweetness, finished with a silky, elegant texture.
Impress Indigo Gin, St-Germain, lemon, lavender syrup, seltzer. Light and floral with soft citrus and delicate elderflower, lifted by a graceful lavender note and a crisp, refreshing finish.
Effen blood orange vodka, citrus, lime Vibrant and balanced, blending sweet blood orange with bright acidity and a smooth, refined finish.
Grey Goose Vodka, lemon, lemongrass, Thai basil. Fresh and aromatic with crisp citrus, green herbal notes, and a light, elegant finish.
Ocho Plata Tequila, grapefruit, pomegranate, ginger, rosemary. Bright citrus and soft sweetness layered with warming spice and a hint of herbal smoke.
Assorted cured meats & artisan cheeses, variety of dried fruit, nuts & crackers
Parmesan cream brushed with artichoke, bacon & grilled chicken Pair with a Crisp White or Provence
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers Pair with a high acid red
Sun dried tomato Za'atar oil
Chateau smoked ketchup
Toasted Hawaiian Roll, Siracha Aoili, Gruyere Cheese (one of each or three of a kind)
10% discount in restaurant.
When: Every Friday from 6-9pm.
When: Every Saturday from 6-9pm.
When: April-October.
When: 11:30-8 WED. 11:30-9 THUR.-SAT. Closed SUN/MON/TUE
When: 11:30-8pm Wednesday-Saturday. 12-5pm Sunday.
When: Every Thursday from 6-9pm.
Baby spinach leaves are tossed with sliced strawberries, pickled red onions, toasted almonds & crumbled feta cheese in sesame-poppy vinaigrette
Center cut cast iron seared halibut filet with jasmine rice, buttered broccolini & lobster fricassee.
Tender confit of Moulard duck served with braised red cabbage, toasted pepita butternut squash puree & Bing cherry reduction
Baked pan seared prime filet wrapped with herbed mushroom duxelle in flakey pastry served with roasted garlic whipped potatoes & green peppercorn demi glaze.
Layers of red velvet cake, Chantilly cream, raspberries, dark chocolate mousse, shaved white chocolate & fresh mint.
Assorted cured meats & artisan cheeses, variety of dried fruit, nuts & crackers
Parmesan cream brushed with artichoke, bacon & grilled chicken Pair with a Crisp White or Provence
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers Pair with a high acid red
Sun dried tomato Za'atar oil
Chateau smoked ketchup
Toasted Hawaiian Roll, Siracha Aoili, Gruyere Cheese (one of each or three of a kind)
One pound of calamari dusted in seasoned gluten free flour & tossed with sweet chili sauce, & serrano chilis. Wine Pairing: Riesling
Little neck clams steamed with garlic white wine sauce, served with grilled French bread. Wine Pairing: Chardonnay
Artichoke, bacon, & chicken with a cheesy vin blanc sauce. Wine Pairing: Tempernilla
Assorted cured meats & artisan cheeses, variety of dried fruit & crackers.
Wine Pairing: Mourvedre
Button mushrooms stuffed with 3 cheese blend, herbs, rice panko and sherry-white wine cream sauce & grilled crostini
Sun dried tomato Za'atar oil
Crispy sweet potato fries served with smoked ketchup
Greens tossed with carrots, radish, candied walnuts, & dried Bing cherries, with basil dressing topped with fried goat cheese & balsamic glaze. Wine Pairing: Sauvignon Blanc
Greens, radishes, yellow beets, and shaved carrots. Topped with fresh apple slices and served with our homemade brown sugar vinaigrette.
Gold beets, red beets, sweet potato, romaine, feta & champagne vinaigrette
Romaine lettuce tossed with parmasan cheese, gluten free crouton, pickled shallots & Caesar dressing
With Fries. Wine Pairing: Chardonnay
au jus with fries. Wine Pairing: Cabernet Sauvignon
Grilled Wagyu beef burger topped with bacon, black peppercorn aioli, melted five cheese blend on a toasted bun. Wine Pairing: Syrah
Beef Tenderloin with demi-glace, dutchess potatoes, & Seasonal Vegetables. Wine Pairing: Confluence
Linguini tossed with minced garlic, white wine, red pepper flake, & shaved parmesan cheese. Wine Pairing: Pinot Gris
Gluten free beer battered cod fillet with crispy fried fries
Baked coconut crusted trout served with Indian style rice, whipped butternut squash puree & curried coconut cream sauce
Whistlepig rye, maple syrup, cherry bitters, Angostura bitters. Rich and spirit-forward with deep notes of oak and spice, rounded by smooth maple sweetness and a hint of cherry, finishing long and warm.
Grey Goose, Backland Texpresso or Blackland Texpresso Whiskey, Chateau Roast Cold Brew, Mr.Black Coffee Liquor, Cocoa, Vanilla, Cayenne syrup.
Nolet's gin, vodka, Lillet Blanc. Crisp and refined with a smooth, silky texture, this martini delivers bright botanicals and subtle citrus, finishing clean with a touch of elegant bitterness.
Whistlepig bourbon, lemon, apple cider syrup, Bordeaux float. A refined twist on a classic sour, where citrus and orchard sweetness meet a rich, wine-kissed finish, creating a layered balance of warmth, fruit, and depth.
Nolet's Gin, lemon, honey pollen syrup A bright and balanced classic, where crisp gin and fresh citrus are softened by delicate honey and floral pollen, finishing smooth, light, and elegantly sweet.
Whistlepig bourbon, lemon, mint, simple syrup. A bright and refreshing bourbon expression, balancing fresh citrus and cool mint with gentle sweetness and a smooth, warming finish—an evolving selection crafted with the season's finest.
Appleton rum, house port, lime, pineapple, allspice, bitters. A tropical blend where rich rum meets bright citrus and fruit, layered with warm spice and a deep, velvety finish from port.
Whistlepig rye, Dalmore scotch, amaro, lemon, cider syrup, egg white. Rich and structured, this expression layers warm spice and subtle smoke with bright citrus and orchard sweetness, finished with a silky, elegant texture.
Impress Indigo Gin, St-Germain, lemon, lavender syrup, seltzer. Light and floral with soft citrus and delicate elderflower, lifted by a graceful lavender note and a crisp, refreshing finish.
Effen blood orange vodka, citrus, lime Vibrant and balanced, blending sweet blood orange with bright acidity and a smooth, refined finish.
Grey Goose Vodka, lemon, lemongrass, Thai basil. Fresh and aromatic with crisp citrus, green herbal notes, and a light, elegant finish.
Ocho Plata Tequila, grapefruit, pomegranate, ginger, rosemary. Bright citrus and soft sweetness layered with warming spice and a hint of herbal smoke.
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