Josephine's Restaurant

Corn Meal Coated Fried Green Tomatoes with Grilled Queso Panela Topped with Ancho Mayo, Cilantro Roasted Pepita Pesto and Pickled Red Onions

Spicy Three Chili Hummus Drizzled with Smoked Paprika Olive Oil, Topped with Roasted Pico De Gallo and Cotija Cheese with Fresh Tortilla Chips

Phyllo wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey

Served with Spicy Remoulade and Sweet Chili Sauces

Korean Marinated Filet Tips Sautéed with Julienned Peppers and Onions. Served with Grilled Green Onions, Shredded Cabbage, Cilantro, Toasted Cashews, Sriracha Aioli and Radish Sprouts in Lettuce Cups

Organic Baby Greens Tossed with Roasted Corn Vinaigrette Topped with Southwestern Farro Salad, Grilled Chicken, Chorizo Bacon, Grilled Panela Cheese Pickled Red Onion and Baby Heirloom Tomatoes

Organic Arugula tossed with a Blood Orange Vinaigrette topped with Lemon Ricotta, Toasted Pistachios and Balsamic Drizzle (Gluten Free without Focaccia)

Organic Baby Greens Tossed with Champagne Fresh Herb Vinaigrette, Goat Cheese Crumbles, Candied Arizona Pecans, Avocado, and Grapefruit (Gluten Free without Focaccia)

Baby Artisan Romaine and Organic Arugula with Caesar Dressing, Shaved Parmesan, Lemon Wheel, Thyme Oven Roasted Tomato, and Toasted Garbanzo Beans

Organic Baby Green Tossed in Roasted Corn Vinaigrette With Local Organic Heirloom Cherry Tomatoes, and Jicama Slaw

Charbroiled Ground 100% Chuck Hamburger with Sweet Caramelized Onion, Mustard Sauce and Shredded Lettuce on Brioche Bun

Roasted Peppers, Caramelized Onion, Smoked Gouda, Shredded Lettuce, Ancho Mayonnaise, and Apple Wood Smoked Bacon on Brioche Bun

With Cuban Marinated Roasted Pork, Ham, Swiss, Yellow Mustard and Sweet Pickle Chips on Toasted Hoagie

Vine Ripe AZ Hot House Tomatoes, Fried Panela Cheese, Basil Pesto Vinaigrette, Prosciutto and Organic Baby Arugula on Ciabatta Roll with Balsamic Reduction

Crispy Fried Chicken Breast (Never Antibiotics or Hormones) With Jicama Slaw, Ancho Mayo and Sweet Pickles On Brioche Bun

Grilled Salmon, Applewood Smoked Bacon, Lemon Caper Aioli, Baby Greens and Fresh Tomato on Grilled Village Baker Sourdough Bread

Pulled Braised Short Rib Warmed with Sherry French Onion Demi Topped with Swiss Cheese, Organic Arugula, Roasted Tomatoes and Crispy Onion Frizzles on Toasted Hoagie

Our House Garden Burger with Avocado, Pickled Red Onions, Queso Panela, Sweet Ancho Mayo, and Radish Sprouts on VB Sourdough

(with Certified Sustainable Fish) Three Fish Tacos with Jicama Slaw, Cotija Cheese, Radish Sprouts and Sriracha Aioli

Our Southwestern Crab Cakes with Spicy Remoulade, Shredded Lettuce, and Tomato on Brioche Bun

With Warm Oaxacan, Goat and Cotija Cheese with Roasted Pepper and our House Focaccia

Steamed in a White Wine, Spanish Chorizo, Heirloom Cherry Tomato Sauce, Topped with Fresh Chives and Cotija Cheese

Corn Meal Coated Fried Green Tomatoes with Grilled Queso Panela Topped with Cilantro Roasted Pepita Salsa and Pickled Red Onions

Korean Marinated Filet Tips Sautéed with Julienned Peppers and Onions. Served with Grilled Green Onions, Jicama Slaw, Cilantro, Toasted Cashews Sriracha Aioli and Radish Sprouts in Lettuce Cups

Spicy Three Chili Hummus Topped with Roasted Pico De Gallo and Crumbled Cotija Cheese. Served with Fresh Tortilla Chips

Phyllo wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey

Served with Avocado Tomatillo Sauce and Spicy Remoulade

Served with Spicy Remoulade and Sweet Chili Sauces

Baby Artisan Romaine and Organic Arugula with Caesar Dressing, Shaved Parmesan, Lemon Wheel, Thyme Oven Roasted Tomato, and Toasted Garbanzo Beans

Organic Baby Greens tossed with Champagne Fresh Herb Vinaigrette, Black Mesa Goat Cheese Candied Pecans, Avocado and Grapefruit Segments

Mixed Greens Tossed in Our House Champagne Vinaigrette Dressing, Garnished with Heirloom Cherry Tomatoes and Jicama Slaw

Seashell Pasta in Smoked Gouda Cheese Sauce topped with Sun-Dried Tomatoes, Pickled Red Onions and Wild Large Tiger Shrimp Sautéed in Spicy Diablo Sauce (Wine Suggestion: Lapis Luna Zinfandel)

Pan Seared Chicken Breast (Never Antibiotic or Hormone) Served with Lemon Caper Prosciutto Sauce and Artichoke Florentine Risotto (Wine Suggestion: Whoa Nelly Pinot Noir)

With Southwestern Farro, Organic Arugula, Blood Orange Vinaigrette, Avocado Tomatillo Salsa, Cilantro Pepita Pesto and Pickled Red Onions (Wine Suggestion: St Francis Chardonnay)

Served with Cilantro Rice, Jicama Slaw, Spicy Remoulade and Avocado Tomatillo Sauce (Wine Suggestion: Joel Gott Sauvignon Blac)

Over Gruyere and Swiss Cheese Risotto with a Sherry wine Caramelized Onion Sauce (Wine Suggestion: Intrinsic Colombia Valley Cabernet)

Spicy Seafood Stew Served with Crab Artichoke Spinach Risotto and Grilled Garlic Sourdough Bread (Wine Suggestion:: Kung Fu Girl Riesling)

Topped with Sautéed Truffle Scented Crimini Mushroom and Red Wine Demi-Glace. Served with Mashed Smoked Gouda Potatoes (Wine Suggestion: Galerie Napa Cabernet)

Smoked and Slow Braised Pork Shank in Achiote Demi-Glace. Served with Tillamook Green Chili Polenta and Sautéed Baby Vegetables (Wine Suggestion: Luna Malbec)

Southwestern Farro Over Organic Arugula, Blood Orange Vinaigrette, Avocado Tomatillo Salsa, Cilantro Pepita Pesto and Pickled Red Onions (Wine Suggestion: Gabbiano Pinot Grigio)

smooth and generious fizz with pear notes

floral raspberry, apple pie, mineral finish

firm palate, dry apricot, lemon preserves

black cherry, orange peel, subtle, with a juicy finish

baked apple, white cherry and lemon merinque

floral with persistent effervescence, clean delicate finish

light fruit, clean

crisp and clean finish

white peach, ginger, almond and mineral finish

rich and firm with clove and berries, long finish

assertive honey comb and citruis

luscious fruit and harmony from this varietal

Riesling and Muscat; ripe fruit, fresh acidity and lively spritz

Citrus, honeysuckle with hints of spice

Garnacha and Monastrell

AKA Mourvedre Rose, concentrate yet fresh & finesse

chard, vermentino and SB, full bodied expressive

GSM rose, ripe style, raspberry, spice and caramel

stone fruit, vibrant and clean

dry and soft with crisp refreshing flavors

crisp and sleek, nectarine and peach, WS top 100

focused and fresh, lime zest, lemongrass and passion fruit

fresh and lively, pear, grapefruit and celery aromas

full bodied, dry style unoaked food friendly

classic NZ SB, grapefuit, tropical, grass, crisp

dry, round & full bodied, citrus & stone fruit, long finish

apple, apricot, vanilla

tropical fruit, melon, orange blosom, balanced acidity

elegant well balanced with slight acidity

Wine Specator 'Best Value', complex and vibrant, green pear and honeydew

well balanced roundness/acidity, delicate and complex

Crisp green apple and crème brulee

ripe pineapple and peach, toasted graham cracker

complex and intense with subtle mineral tones

rich, creamy, toasty oak

creamy floral scents, vanilla

intense aromas or passion fruit, lemon and minerality

almond, lemon curd and dried apple

lightly sweet, floral, mandarin orange

limes and grapefruit, fennel and pear finish

white peach, lemon zest, crisp easy drinking

fennel, star fruit and peach with an almond finish

elegant and complex with exotic aromas

zesty white, tangy tangerine, canaloupe and apple, stone finish

good varietal character

bright white peach, light herbal finish

Very limited, WS 'highly recommended'

Merlot, Cab and Cab Franc, dense and assertive, dark fruit

dense red done in a modern style

wild strawberries, loamy earth and star anise

rich and deeply scented Nebbiolo with bright structure

classic bright fresh fruit, earthy spice finish

93 Points Wine Advocate

rich and velvety, vibrant and complex

blackberry and plum, long finish

cherry, wild berry, tobacco, dry with mouth coating tannins

elegant and persistant, mineral and spice finish

silky, aromatic and refined, long finish

black cherry, current, cedar, firm and dense

cherries, licorice, mint and granite, expressive Nebbiolo

intense and racy, vibrant acid floral cherry

decadent and earthy, with spice, leather & prunes

blackberry, coffee, pretty and balanced

racy juicy plum with hints of pepper and tobacco

nutty richness, wet stone, ripe berry WA 91

Merlot, Cab Franc, current, cherry, light tobacco

Robert Parker 94

violets, berries and earth, good round structure

fresh lilac upfront followed by plum, current and pebble

solid cassis with snappy licorice notes

Garnacha Tintorera and Monastrell, complex and intense

black cherry, blueberry and toasty notes, nicely balanced

raspberry, red plum, cinnamon, dried herbs

Grenache & Tempernio, black cherry & balanced

smart buy' WS., 'bold modern style

big lush pinot, fruit driven

lively with cherry and wild berry flavors

sublte and clean, fresh berry and hint smoke

blueberry, coffee, current and wet earth

pleasently herbal with juicy cherry finish

succulent well spiced, raspberry and plum, lively red

ripe and complex, dark berry, crushed rock and cedar

fresh and zesty fruit yet elegant and balanced

cult wine, layered with complexity

juicy blackberry and currant

supple rich and focused

vibrant, expressive, multilayered flavors

rich and full bodied with a delicate finish

ripe cherries and blackberries w/supple tannins

juicy black cherry with vanilla, tea and cocoa notes

dark berries, quince jam and plum with toasted oak and vanilla

expressive flavors; espresso, dry cranberry, chocolate, mint

fleshy plum, sweet espresso and black raspberry

Rich, concentrated and elegant

quaffable raspberry and caramel, Zin, Petite Sirah, Cab Syrah

Zin, petite syrah, carignane

velvety Bordeaux blend

71% Cabernet, 20% Merlot, 9% Cab Franc.

concentrated with dark fruit flavors

vanilla, blackberry and rose petal

GSM blend, rich vibarant blackberry

rustic dense and firm, black current

Grenache, Syrah, Mourvedre, Tannat

black respberry, cardomon with a touch of graphite finish

Carmenere, Cab and Petit Verdot 96WS

organic and biodynamic, WS 91 points

big syrah with black berry and plum

smooth and spicy, black olive berries and spice

floral nose, deep black cherry and vanilla

fresh raspberries, exotic spices , underlying minerality

fig, plum and black olives, dark chocolate on finish

balanced fruit and oak

dried cherry, spice

a seductive Zin with lingering finish

dark fruit, spicy notes of fresh herbs and clove

Jean Claude Berrouet of Pomerol winemaker

mocha, plum, mineral and dark chocolate

raspberry and cherry notes with smooth earthy finish

cocoa, french roast coffee and vanilla

big and burly,powerful layers of blueberry and licorice

ripe berries, cassis, plum and dark cherry, light toast notes

ripe and layered, cherry, spice chocolate and oak WA 90

Bordeaux style, dark fruit with good structure and length

full bodied cab that is sustainably farmed

full-bodied muscular red, dark plum, cherry and currant

dried berry, cedar and tobacco with dry herb notes

tight and firm tannins, ripe current and blackberry

firm texture, hints of peach linger on finish

small production cult wine, concentrated Napa characteristics

dark fruit, coffee and earth, long finish

Small production, full bodied with velvety tannins

ripe blackberries and cherries, Bordeaux in style

Cult wine, 94 point wine advocat

small production, Bordeaux varieties, mostly Cab

fresh and vibrant with layers of tannins

pure rich and well focused, dark fruit with cedary oak

consistently good Cabernet

ripe berries, vanilla, cassis, solid 12' Napa Cab

supple and polished, dark fruit then graphite

sleek rich and intense with Bordeaux style finish

WS 96 point classic

With Citrus Serrano Vinaigrette, Maytag Blue Cheese, Sundried Cranberries and Toasted Pepitas

Blue Brie Cheese Wrapped in Phyllo Dough And Topped with Warm Spiced Apples Served with Assorted Crackers

Baked with Fluffy Puff Pastry Dough

Seared Tilapia Topped with a Tangy Olive Pepper Veracruz Sauce Served with Spanish Rice

Served with Sweet Corn Polenta and Topped with Pickled Onions

Grilled Eggplant with Rolled with Artichoke Spinach Topped with Vegetarian Enchilada Sauce and Served with Cilantro Rice

Baked to Order and Served with Vanilla Bean Ice

Topped with Vanilla Bean Ice Cream and Bourbon Caramel Sauce

Corn Meal Coated Fried Green Tomatoes with Grilled Panela Cheese Topped with Ancho Mayo, Cilantro Pepita Pesto and Pickled Red Onions

Ricotta Italian Donuts with Vanilla Pastry Cream And our House Wild Berry Jam

Phyllo Wrapped Brie with Pistachios and Orange Cardamom Honey

Buttermilk Soaked and Corn Meal Coated Served with Sweet Chili and Spicy Remoulade Sauce

Spicy Three Chili Hummus Topped with Roasted Pico De Gallo And Cotija Cheese Served with Fresh Tortilla Chips

Herb Whipped Goat Cheese, Spinach and Tomato Confit

House Made Chorizo, Potato, Cheddar Cheese and Roasted Pico De Gallo

Ham, Roasted Peppers, Onion and Cheddar

Ham, Chorizo, and Bacon with Tillamook Cheddar Cheese

Red Onions, Capers, Spinach and Herb Whipped Goat Cheese

Spinach, Artichoke, Roasted Peppers, Red Onion, Tomato Confit

Freshly Baked Biscuit Topped with House Smoked Pork Loin, Two Poached Eggs and House Made Hollandaise

Biscuit Topped with Petite Filet Mignon, Poached Eggs and Hollandaise

Biscuit with Two Poached Eggs and Avocado Topped with Roasted Pico De Gallo

Savory Potato Pancakes topped with Two Poached Eggs, Smoked Salmon and Hollandaise

Our Crab Cakes topped with Two Poached Eggs Real Hollandaise

Organic Greens Tossed in Champagne Vinaigrette Goat Cheese, Candied Arizona Pecans, Avocado and Grapefruit

Roasted Corn Vinaigrette, Cherry Tomatoes and Jicama Slaw

Artisan Baby Romaine with Caesar Dressing, Shaved Parmesan, Lemon Wheel, Oven Roasted Tomato, and Toasted Garbanzo Beans

With Warm Maple Syrup

With Warm Maple Syrup

Rum Flambéed Bananas and Topped with Candied Pecans

Grand Marnier Flambeed Strawberries

Two Eggs Any Style: (Choice of Meat; Bacon, Ham or House Smoked Pork Loin) and Ranch Potatoes; (Choice of Village Baker Bread; Whole Grain, Sourdough, Brioche or House Biscuit)

On Toasted Sourdough, Tillamook Cheddar Cheese and Applewood Smoked Bacon Served with Ranch Potatoes

Grilled Tenderloin Tips, Red Onions, Roasted Sweet Pepper Topped and Tillamook Cheddar with Two Eggs Any Style Served with a side of Fresh Fruit

With Roasted Pico De Gallo and Two Eggs Any Style

With Savory Potato Pancakes, Herb Goat Cheese, Sliced Tomato, Red Onion, Capers and Baby Greens

Slow Cooked with Cinnamon Served with Fresh Fruit and Real Maple Syrup

Charbroiled 100% Ground Chuck with Caramelized Onion, Mustard Sauce and Shredded Lettuce on Village Baker Brioche Bun

Roasted Peppers, Caramelized Onion, Smoked Gouda Cheese, Ancho Mayonnaise, Shredded Lettuce and Smoked Bacon on VB Brioche Bun

Our House Garden Burger with Avocado, Pickled Red Onions, Panela Cheese Sweet Ancho Mayo, and Radish Sprouts on VB Sourdough

Our Southwestern Crab Cakes with Spicy Remoulade, Shredded Lettuce and Tomato on Village Baker Brioche Bun

With Cuban Marinated Roasted Pork, Ham, Swiss, Yellow Mustard and Pickle on Toasted Hoagie

Crispy Fried Chicken Breast (Never Antibiotics or Hormones) With Jicama Slaw, Ancho Mayo and Sweet Pickles On Brioche Bun

Corn Meal Coated Fried Green Tomatoes with Grilled Queso Panela Topped with Ancho Mayo, Cilantro Roasted Pepita Pesto and Pickled Red Onions

Spicy Three Chili Hummus Drizzled with Smoked Paprika Olive Oil, Topped with Roasted Pico De Gallo and Cotija Cheese with Fresh Tortilla Chips

Phyllo wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey

Served with Spicy Remoulade and Sweet Chili Sauces

Korean Marinated Filet Tips Sautéed with Julienned Peppers and Onions. Served with Grilled Green Onions, Shredded Cabbage, Cilantro, Toasted Cashews, Sriracha Aioli and Radish Sprouts in Lettuce Cups

Organic Baby Greens Tossed with Roasted Corn Vinaigrette Topped with Southwestern Farro Salad, Grilled Chicken, Chorizo Bacon, Grilled Panela Cheese Pickled Red Onion and Baby Heirloom Tomatoes

Organic Arugula tossed with a Blood Orange Vinaigrette topped with Lemon Ricotta, Toasted Pistachios and Balsamic Drizzle (Gluten Free without Focaccia)

Organic Baby Greens Tossed with Champagne Fresh Herb Vinaigrette, Goat Cheese Crumbles, Candied Arizona Pecans, Avocado, and Grapefruit (Gluten Free without Focaccia)

Baby Artisan Romaine and Organic Arugula with Caesar Dressing, Shaved Parmesan, Lemon Wheel, Thyme Oven Roasted Tomato, and Toasted Garbanzo Beans

Organic Baby Green Tossed in Roasted Corn Vinaigrette With Local Organic Heirloom Cherry Tomatoes, and Jicama Slaw

Charbroiled Ground 100% Chuck Hamburger with Sweet Caramelized Onion, Mustard Sauce and Shredded Lettuce on Brioche Bun

Roasted Peppers, Caramelized Onion, Smoked Gouda, Shredded Lettuce, Ancho Mayonnaise, and Apple Wood Smoked Bacon on Brioche Bun

With Cuban Marinated Roasted Pork, Ham, Swiss, Yellow Mustard and Sweet Pickle Chips on Toasted Hoagie

Vine Ripe AZ Hot House Tomatoes, Fried Panela Cheese, Basil Pesto Vinaigrette, Prosciutto and Organic Baby Arugula on Ciabatta Roll with Balsamic Reduction

Crispy Fried Chicken Breast (Never Antibiotics or Hormones) With Jicama Slaw, Ancho Mayo and Sweet Pickles On Brioche Bun

Grilled Salmon, Applewood Smoked Bacon, Lemon Caper Aioli, Baby Greens and Fresh Tomato on Grilled Village Baker Sourdough Bread

Pulled Braised Short Rib Warmed with Sherry French Onion Demi Topped with Swiss Cheese, Organic Arugula, Roasted Tomatoes and Crispy Onion Frizzles on Toasted Hoagie

Our House Garden Burger with Avocado, Pickled Red Onions, Queso Panela, Sweet Ancho Mayo, and Radish Sprouts on VB Sourdough

(with Certified Sustainable Fish) Three Fish Tacos with Jicama Slaw, Cotija Cheese, Radish Sprouts and Sriracha Aioli

Our Southwestern Crab Cakes with Spicy Remoulade, Shredded Lettuce, and Tomato on Brioche Bun

With Warm Oaxacan, Goat and Cotija Cheese with Roasted Pepper and our House Focaccia

Steamed in a White Wine, Spanish Chorizo, Heirloom Cherry Tomato Sauce, Topped with Fresh Chives and Cotija Cheese

Corn Meal Coated Fried Green Tomatoes with Grilled Queso Panela Topped with Cilantro Roasted Pepita Salsa and Pickled Red Onions

Korean Marinated Filet Tips Sautéed with Julienned Peppers and Onions. Served with Grilled Green Onions, Jicama Slaw, Cilantro, Toasted Cashews Sriracha Aioli and Radish Sprouts in Lettuce Cups

Spicy Three Chili Hummus Topped with Roasted Pico De Gallo and Crumbled Cotija Cheese. Served with Fresh Tortilla Chips

Phyllo wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey

Served with Avocado Tomatillo Sauce and Spicy Remoulade

Served with Spicy Remoulade and Sweet Chili Sauces

Baby Artisan Romaine and Organic Arugula with Caesar Dressing, Shaved Parmesan, Lemon Wheel, Thyme Oven Roasted Tomato, and Toasted Garbanzo Beans

Organic Baby Greens tossed with Champagne Fresh Herb Vinaigrette, Black Mesa Goat Cheese Candied Pecans, Avocado and Grapefruit Segments

Mixed Greens Tossed in Our House Champagne Vinaigrette Dressing, Garnished with Heirloom Cherry Tomatoes and Jicama Slaw

Seashell Pasta in Smoked Gouda Cheese Sauce topped with Sun-Dried Tomatoes, Pickled Red Onions and Wild Large Tiger Shrimp Sautéed in Spicy Diablo Sauce (Wine Suggestion: Lapis Luna Zinfandel)

Pan Seared Chicken Breast (Never Antibiotic or Hormone) Served with Lemon Caper Prosciutto Sauce and Artichoke Florentine Risotto (Wine Suggestion: Whoa Nelly Pinot Noir)

With Southwestern Farro, Organic Arugula, Blood Orange Vinaigrette, Avocado Tomatillo Salsa, Cilantro Pepita Pesto and Pickled Red Onions (Wine Suggestion: St Francis Chardonnay)

Served with Cilantro Rice, Jicama Slaw, Spicy Remoulade and Avocado Tomatillo Sauce (Wine Suggestion: Joel Gott Sauvignon Blac)

Over Gruyere and Swiss Cheese Risotto with a Sherry wine Caramelized Onion Sauce (Wine Suggestion: Intrinsic Colombia Valley Cabernet)

Spicy Seafood Stew Served with Crab Artichoke Spinach Risotto and Grilled Garlic Sourdough Bread (Wine Suggestion:: Kung Fu Girl Riesling)

Topped with Sautéed Truffle Scented Crimini Mushroom and Red Wine Demi-Glace. Served with Mashed Smoked Gouda Potatoes (Wine Suggestion: Galerie Napa Cabernet)

Smoked and Slow Braised Pork Shank in Achiote Demi-Glace. Served with Tillamook Green Chili Polenta and Sautéed Baby Vegetables (Wine Suggestion: Luna Malbec)

Southwestern Farro Over Organic Arugula, Blood Orange Vinaigrette, Avocado Tomatillo Salsa, Cilantro Pepita Pesto and Pickled Red Onions (Wine Suggestion: Gabbiano Pinot Grigio)

With Citrus Serrano Vinaigrette, Maytag Blue Cheese, Sundried Cranberries and Toasted Pepitas

Blue Brie Cheese Wrapped in Phyllo Dough And Topped with Warm Spiced Apples Served with Assorted Crackers

Baked with Fluffy Puff Pastry Dough

Seared Tilapia Topped with a Tangy Olive Pepper Veracruz Sauce Served with Spanish Rice

Served with Sweet Corn Polenta and Topped with Pickled Onions

Grilled Eggplant with Rolled with Artichoke Spinach Topped with Vegetarian Enchilada Sauce and Served with Cilantro Rice

Baked to Order and Served with Vanilla Bean Ice

Topped with Vanilla Bean Ice Cream and Bourbon Caramel Sauce

smooth and generious fizz with pear notes

floral raspberry, apple pie, mineral finish

firm palate, dry apricot, lemon preserves

black cherry, orange peel, subtle, with a juicy finish

baked apple, white cherry and lemon merinque

floral with persistent effervescence, clean delicate finish

light fruit, clean

crisp and clean finish

white peach, ginger, almond and mineral finish

rich and firm with clove and berries, long finish

assertive honey comb and citruis

luscious fruit and harmony from this varietal

Riesling and Muscat; ripe fruit, fresh acidity and lively spritz

Citrus, honeysuckle with hints of spice

Garnacha and Monastrell

AKA Mourvedre Rose, concentrate yet fresh finesse

chard, vermentino and SB, full bodied expressive

GSM rose, ripe style, raspberry, spice and caramel

stone fruit, vibrant and clean

dry and soft with crisp refreshing flavors

crisp and sleek, nectarine and peach, WS top 100

focused and fresh, lime zest, lemongrass and passion fruit

fresh and lively, pear, grapefruit and celery aromas

full bodied, dry style unoaked food friendly

classic NZ SB, grapefuit, tropical, grass, crisp

dry, round full bodied, citrus stone fruit, long finish

apple, apricot, vanilla

tropical fruit, melon, orange blosom, balanced acidity

elegant well balanced with slight acidity

Wine Specator 'Best Value', complex and vibrant, green pear and honeydew

well balanced roundness/acidity, delicate and complex

Crisp green apple and crème brulee

ripe pineapple and peach, toasted graham cracker

complex and intense with subtle mineral tones

rich, creamy, toasty oak

creamy floral scents, vanilla

intense aromas or passion fruit, lemon and minerality

almond, lemon curd and dried apple

lightly sweet, floral, mandarin orange

limes and grapefruit, fennel and pear finish

white peach, lemon zest, crisp easy drinking

fennel, star fruit and peach with an almond finish

elegant and complex with exotic aromas

zesty white, tangy tangerine, canaloupe and apple, stone finish

good varietal character

bright white peach, light herbal finish

Very limited, WS 'highly recommended'

Merlot, Cab and Cab Franc, dense and assertive, dark fruit

dense red done in a modern style

wild strawberries, loamy earth and star anise

rich and deeply scented Nebbiolo with bright structure

classic bright fresh fruit, earthy spice finish

93 Points Wine Advocate

rich and velvety, vibrant and complex

blackberry and plum, long finish

cherry, wild berry, tobacco, dry with mouth coating tannins

elegant and persistant, mineral and spice finish

silky, aromatic and refined, long finish

black cherry, current, cedar, firm and dense

cherries, licorice, mint and granite, expressive Nebbiolo

intense and racy, vibrant acid floral cherry

decadent and earthy, with spice, leather prunes

blackberry, coffee, pretty and balanced

racy juicy plum with hints of pepper and tobacco

nutty richness, wet stone, ripe berry WA 91

Merlot, Cab Franc, current, cherry, light tobacco

Robert Parker 94

violets, berries and earth, good round structure

fresh lilac upfront followed by plum, current and pebble

solid cassis with snappy licorice notes

Garnacha Tintorera and Monastrell, complex and intense

black cherry, blueberry and toasty notes, nicely balanced

raspberry, red plum, cinnamon, dried herbs

Grenache Tempernio, black cherry balanced

smart buy' WS., 'bold modern style

big lush pinot, fruit driven

lively with cherry and wild berry flavors

sublte and clean, fresh berry and hint smoke

blueberry, coffee, current and wet earth

pleasently herbal with juicy cherry finish

succulent well spiced, raspberry and plum, lively red

ripe and complex, dark berry, crushed rock and cedar

fresh and zesty fruit yet elegant and balanced

cult wine, layered with complexity

juicy blackberry and currant

supple rich and focused

vibrant, expressive, multilayered flavors

rich and full bodied with a delicate finish

ripe cherries and blackberries w/supple tannins

juicy black cherry with vanilla, tea and cocoa notes

dark berries, quince jam and plum with toasted oak and vanilla

expressive flavors; espresso, dry cranberry, chocolate, mint

fleshy plum, sweet espresso and black raspberry

Rich, concentrated and elegant

quaffable raspberry and caramel, Zin, Petite Sirah, Cab Syrah

Zin, petite syrah, carignane

velvety Bordeaux blend

71% Cabernet, 20% Merlot, 9% Cab Franc.

concentrated with dark fruit flavors

vanilla, blackberry and rose petal

GSM blend, rich vibarant blackberry

rustic dense and firm, black current

Grenache, Syrah, Mourvedre, Tannat

black respberry, cardomon with a touch of graphite finish

Carmenere, Cab and Petit Verdot 96WS

organic and biodynamic, WS 91 points

big syrah with black berry and plum

smooth and spicy, black olive berries and spice

floral nose, deep black cherry and vanilla

fresh raspberries, exotic spices , underlying minerality

fig, plum and black olives, dark chocolate on finish

balanced fruit and oak

dried cherry, spice

a seductive Zin with lingering finish

dark fruit, spicy notes of fresh herbs and clove

Jean Claude Berrouet of Pomerol winemaker

mocha, plum, mineral and dark chocolate

raspberry and cherry notes with smooth earthy finish

cocoa, french roast coffee and vanilla

big and burly,powerful layers of blueberry and licorice

ripe berries, cassis, plum and dark cherry, light toast notes

ripe and layered, cherry, spice chocolate and oak WA 90

Bordeaux style, dark fruit with good structure and length

full bodied cab that is sustainably farmed

full-bodied muscular red, dark plum, cherry and currant

dried berry, cedar and tobacco with dry herb notes

tight and firm tannins, ripe current and blackberry

firm texture, hints of peach linger on finish

small production cult wine, concentrated Napa characteristics

dark fruit, coffee and earth, long finish

Small production, full bodied with velvety tannins

ripe blackberries and cherries, Bordeaux in style

Cult wine, 94 point wine advocat

small production, Bordeaux varieties, mostly Cab

fresh and vibrant with layers of tannins

pure rich and well focused, dark fruit with cedary oak

consistently good Cabernet

ripe berries, vanilla, cassis, solid 12' Napa Cab

supple and polished, dark fruit then graphite

sleek rich and intense with Bordeaux style finish

WS 96 point classic

Corn Meal Coated Fried Green Tomatoes with Grilled Panela Cheese Topped with Ancho Mayo, Cilantro Pepita Pesto and Pickled Red Onions

Ricotta Italian Donuts with Vanilla Pastry Cream And our House Wild Berry Jam

Phyllo Wrapped Brie with Pistachios and Orange Cardamom Honey

Buttermilk Soaked and Corn Meal Coated Served with Sweet Chili and Spicy Remoulade Sauce

Spicy Three Chili Hummus Topped with Roasted Pico De Gallo And Cotija Cheese Served with Fresh Tortilla Chips

Herb Whipped Goat Cheese, Spinach and Tomato Confit

House Made Chorizo, Potato, Cheddar Cheese and Roasted Pico De Gallo

Ham, Roasted Peppers, Onion and Cheddar

Ham, Chorizo, and Bacon with Tillamook Cheddar Cheese

Red Onions, Capers, Spinach and Herb Whipped Goat Cheese

Spinach, Artichoke, Roasted Peppers, Red Onion, Tomato Confit

Freshly Baked Biscuit Topped with House Smoked Pork Loin, Two Poached Eggs and House Made Hollandaise

Biscuit Topped with Petite Filet Mignon, Poached Eggs and Hollandaise

Biscuit with Two Poached Eggs and Avocado Topped with Roasted Pico De Gallo

Savory Potato Pancakes topped with Two Poached Eggs, Smoked Salmon and Hollandaise

Our Crab Cakes topped with Two Poached Eggs Real Hollandaise

Organic Greens Tossed in Champagne Vinaigrette Goat Cheese, Candied Arizona Pecans, Avocado and Grapefruit

Roasted Corn Vinaigrette, Cherry Tomatoes and Jicama Slaw

Artisan Baby Romaine with Caesar Dressing, Shaved Parmesan, Lemon Wheel, Oven Roasted Tomato, and Toasted Garbanzo Beans

With Warm Maple Syrup

With Warm Maple Syrup

Rum Flambéed Bananas and Topped with Candied Pecans

Grand Marnier Flambeed Strawberries

Two Eggs Any Style: (Choice of Meat; Bacon, Ham or House Smoked Pork Loin) and Ranch Potatoes; (Choice of Village Baker Bread; Whole Grain, Sourdough, Brioche or House Biscuit)

On Toasted Sourdough, Tillamook Cheddar Cheese and Applewood Smoked Bacon Served with Ranch Potatoes

Grilled Tenderloin Tips, Red Onions, Roasted Sweet Pepper Topped and Tillamook Cheddar with Two Eggs Any Style Served with a side of Fresh Fruit

With Roasted Pico De Gallo and Two Eggs Any Style

With Savory Potato Pancakes, Herb Goat Cheese, Sliced Tomato, Red Onion, Capers and Baby Greens

Slow Cooked with Cinnamon Served with Fresh Fruit and Real Maple Syrup

Charbroiled 100% Ground Chuck with Caramelized Onion, Mustard Sauce and Shredded Lettuce on Village Baker Brioche Bun

Roasted Peppers, Caramelized Onion, Smoked Gouda Cheese, Ancho Mayonnaise, Shredded Lettuce and Smoked Bacon on VB Brioche Bun

Our House Garden Burger with Avocado, Pickled Red Onions, Panela Cheese Sweet Ancho Mayo, and Radish Sprouts on VB Sourdough

Our Southwestern Crab Cakes with Spicy Remoulade, Shredded Lettuce and Tomato on Village Baker Brioche Bun

With Cuban Marinated Roasted Pork, Ham, Swiss, Yellow Mustard and Pickle on Toasted Hoagie

Crispy Fried Chicken Breast (Never Antibiotics or Hormones) With Jicama Slaw, Ancho Mayo and Sweet Pickles On Brioche Bun

Corn Meal Coated Fried Green Tomatoes with Grilled Queso Panela Topped with Ancho Mayo, Cilantro Roasted Pepita Pesto and Pickled Red Onions

Spicy Three Chili Hummus Drizzled with Smoked Paprika Olive Oil, Topped with Roasted Pico De Gallo and Cotija Cheese with Fresh Tortilla Chips

Phyllo wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey

Served with Spicy Remoulade and Sweet Chili Sauces

Korean Marinated Filet Tips Sautéed with Julienned Peppers and Onions. Served with Grilled Green Onions, Shredded Cabbage, Cilantro, Toasted Cashews, Sriracha Aioli and Radish Sprouts in Lettuce Cups

Organic Baby Greens Tossed with Roasted Corn Vinaigrette Topped with Southwestern Farro Salad, Grilled Chicken, Chorizo Bacon, Grilled Panela Cheese Pickled Red Onion and Baby Heirloom Tomatoes

Organic Arugula tossed with a Blood Orange Vinaigrette topped with Lemon Ricotta, Toasted Pistachios and Balsamic Drizzle (Gluten Free without Focaccia)

Organic Baby Greens Tossed with Champagne Fresh Herb Vinaigrette, Goat Cheese Crumbles, Candied Arizona Pecans, Avocado, and Grapefruit (Gluten Free without Focaccia)

Baby Artisan Romaine and Organic Arugula with Caesar Dressing, Shaved Parmesan, Lemon Wheel, Thyme Oven Roasted Tomato, and Toasted Garbanzo Beans

Organic Baby Green Tossed in Roasted Corn Vinaigrette With Local Organic Heirloom Cherry Tomatoes, and Jicama Slaw

Charbroiled Ground 100% Chuck Hamburger with Sweet Caramelized Onion, Mustard Sauce and Shredded Lettuce on Brioche Bun

Roasted Peppers, Caramelized Onion, Smoked Gouda, Shredded Lettuce, Ancho Mayonnaise, and Apple Wood Smoked Bacon on Brioche Bun

With Cuban Marinated Roasted Pork, Ham, Swiss, Yellow Mustard and Sweet Pickle Chips on Toasted Hoagie

Vine Ripe AZ Hot House Tomatoes, Fried Panela Cheese, Basil Pesto Vinaigrette, Prosciutto and Organic Baby Arugula on Ciabatta Roll with Balsamic Reduction

Crispy Fried Chicken Breast (Never Antibiotics or Hormones) With Jicama Slaw, Ancho Mayo and Sweet Pickles On Brioche Bun

Grilled Salmon, Applewood Smoked Bacon, Lemon Caper Aioli, Baby Greens and Fresh Tomato on Grilled Village Baker Sourdough Bread

Pulled Braised Short Rib Warmed with Sherry French Onion Demi Topped with Swiss Cheese, Organic Arugula, Roasted Tomatoes and Crispy Onion Frizzles on Toasted Hoagie

Our House Garden Burger with Avocado, Pickled Red Onions, Queso Panela, Sweet Ancho Mayo, and Radish Sprouts on VB Sourdough

(with Certified Sustainable Fish) Three Fish Tacos with Jicama Slaw, Cotija Cheese, Radish Sprouts and Sriracha Aioli

Our Southwestern Crab Cakes with Spicy Remoulade, Shredded Lettuce, and Tomato on Brioche Bun

With Warm Oaxacan, Goat and Cotija Cheese with Roasted Pepper and our House Focaccia

Steamed in a White Wine, Spanish Chorizo, Heirloom Cherry Tomato Sauce, Topped with Fresh Chives and Cotija Cheese

Corn Meal Coated Fried Green Tomatoes with Grilled Queso Panela Topped with Cilantro Roasted Pepita Salsa and Pickled Red Onions

Korean Marinated Filet Tips Sautéed with Julienned Peppers and Onions. Served with Grilled Green Onions, Jicama Slaw, Cilantro, Toasted Cashews Sriracha Aioli and Radish Sprouts in Lettuce Cups

Spicy Three Chili Hummus Topped with Roasted Pico De Gallo and Crumbled Cotija Cheese. Served with Fresh Tortilla Chips

Phyllo wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey

Served with Avocado Tomatillo Sauce and Spicy Remoulade

Served with Spicy Remoulade and Sweet Chili Sauces

Baby Artisan Romaine and Organic Arugula with Caesar Dressing, Shaved Parmesan, Lemon Wheel, Thyme Oven Roasted Tomato, and Toasted Garbanzo Beans

Organic Baby Greens tossed with Champagne Fresh Herb Vinaigrette, Black Mesa Goat Cheese Candied Pecans, Avocado and Grapefruit Segments

Mixed Greens Tossed in Our House Champagne Vinaigrette Dressing, Garnished with Heirloom Cherry Tomatoes and Jicama Slaw

Seashell Pasta in Smoked Gouda Cheese Sauce topped with Sun-Dried Tomatoes, Pickled Red Onions and Wild Large Tiger Shrimp Sautéed in Spicy Diablo Sauce (Wine Suggestion: Lapis Luna Zinfandel)

Pan Seared Chicken Breast (Never Antibiotic or Hormone) Served with Lemon Caper Prosciutto Sauce and Artichoke Florentine Risotto (Wine Suggestion: Whoa Nelly Pinot Noir)

With Southwestern Farro, Organic Arugula, Blood Orange Vinaigrette, Avocado Tomatillo Salsa, Cilantro Pepita Pesto and Pickled Red Onions (Wine Suggestion: St Francis Chardonnay)

Served with Cilantro Rice, Jicama Slaw, Spicy Remoulade and Avocado Tomatillo Sauce (Wine Suggestion: Joel Gott Sauvignon Blac)

Over Gruyere and Swiss Cheese Risotto with a Sherry wine Caramelized Onion Sauce (Wine Suggestion: Intrinsic Colombia Valley Cabernet)

Spicy Seafood Stew Served with Crab Artichoke Spinach Risotto and Grilled Garlic Sourdough Bread (Wine Suggestion:: Kung Fu Girl Riesling)

Topped with Sautéed Truffle Scented Crimini Mushroom and Red Wine Demi-Glace. Served with Mashed Smoked Gouda Potatoes (Wine Suggestion: Galerie Napa Cabernet)

Smoked and Slow Braised Pork Shank in Achiote Demi-Glace. Served with Tillamook Green Chili Polenta and Sautéed Baby Vegetables (Wine Suggestion: Luna Malbec)

Southwestern Farro Over Organic Arugula, Blood Orange Vinaigrette, Avocado Tomatillo Salsa, Cilantro Pepita Pesto and Pickled Red Onions (Wine Suggestion: Gabbiano Pinot Grigio)

With Citrus Serrano Vinaigrette, Maytag Blue Cheese, Sundried Cranberries and Toasted Pepitas

Blue Brie Cheese Wrapped in Phyllo Dough And Topped with Warm Spiced Apples Served with Assorted Crackers

Baked with Fluffy Puff Pastry Dough

Seared Tilapia Topped with a Tangy Olive Pepper Veracruz Sauce Served with Spanish Rice

Served with Sweet Corn Polenta and Topped with Pickled Onions

Grilled Eggplant with Rolled with Artichoke Spinach Topped with Vegetarian Enchilada Sauce and Served with Cilantro Rice

Baked to Order and Served with Vanilla Bean Ice

Topped with Vanilla Bean Ice Cream and Bourbon Caramel Sauce

smooth and generious fizz with pear notes

floral raspberry, apple pie, mineral finish

firm palate, dry apricot, lemon preserves

black cherry, orange peel, subtle, with a juicy finish

baked apple, white cherry and lemon merinque

floral with persistent effervescence, clean delicate finish

light fruit, clean

crisp and clean finish

white peach, ginger, almond and mineral finish

rich and firm with clove and berries, long finish

assertive honey comb and citruis

luscious fruit and harmony from this varietal

Riesling and Muscat; ripe fruit, fresh acidity and lively spritz

Citrus, honeysuckle with hints of spice

Garnacha and Monastrell

AKA Mourvedre Rose, concentrate yet fresh & finesse

chard, vermentino and SB, full bodied expressive

GSM rose, ripe style, raspberry, spice and caramel

stone fruit, vibrant and clean

dry and soft with crisp refreshing flavors

crisp and sleek, nectarine and peach, WS top 100

focused and fresh, lime zest, lemongrass and passion fruit

fresh and lively, pear, grapefruit and celery aromas

full bodied, dry style unoaked food friendly

classic NZ SB, grapefuit, tropical, grass, crisp

dry, round & full bodied, citrus & stone fruit, long finish

apple, apricot, vanilla

tropical fruit, melon, orange blosom, balanced acidity

elegant well balanced with slight acidity

Wine Specator 'Best Value', complex and vibrant, green pear and honeydew

well balanced roundness/acidity, delicate and complex

Crisp green apple and crème brulee

ripe pineapple and peach, toasted graham cracker

complex and intense with subtle mineral tones

rich, creamy, toasty oak

creamy floral scents, vanilla

intense aromas or passion fruit, lemon and minerality

almond, lemon curd and dried apple

lightly sweet, floral, mandarin orange

limes and grapefruit, fennel and pear finish

white peach, lemon zest, crisp easy drinking

fennel, star fruit and peach with an almond finish

elegant and complex with exotic aromas

zesty white, tangy tangerine, canaloupe and apple, stone finish

good varietal character

bright white peach, light herbal finish

Very limited, WS 'highly recommended'

Merlot, Cab and Cab Franc, dense and assertive, dark fruit

dense red done in a modern style

wild strawberries, loamy earth and star anise

rich and deeply scented Nebbiolo with bright structure

classic bright fresh fruit, earthy spice finish

93 Points Wine Advocate

rich and velvety, vibrant and complex

blackberry and plum, long finish

cherry, wild berry, tobacco, dry with mouth coating tannins

elegant and persistant, mineral and spice finish

silky, aromatic and refined, long finish

black cherry, current, cedar, firm and dense

cherries, licorice, mint and granite, expressive Nebbiolo

intense and racy, vibrant acid floral cherry

decadent and earthy, with spice, leather & prunes

blackberry, coffee, pretty and balanced

racy juicy plum with hints of pepper and tobacco

nutty richness, wet stone, ripe berry WA 91

Merlot, Cab Franc, current, cherry, light tobacco

Robert Parker 94

violets, berries and earth, good round structure

fresh lilac upfront followed by plum, current and pebble

solid cassis with snappy licorice notes

Garnacha Tintorera and Monastrell, complex and intense

black cherry, blueberry and toasty notes, nicely balanced

raspberry, red plum, cinnamon, dried herbs

Grenache & Tempernio, black cherry & balanced

smart buy' WS., 'bold modern style

big lush pinot, fruit driven

lively with cherry and wild berry flavors

sublte and clean, fresh berry and hint smoke

blueberry, coffee, current and wet earth

pleasently herbal with juicy cherry finish

succulent well spiced, raspberry and plum, lively red

ripe and complex, dark berry, crushed rock and cedar

fresh and zesty fruit yet elegant and balanced

cult wine, layered with complexity

juicy blackberry and currant

supple rich and focused

vibrant, expressive, multilayered flavors

rich and full bodied with a delicate finish

ripe cherries and blackberries w/supple tannins

juicy black cherry with vanilla, tea and cocoa notes

dark berries, quince jam and plum with toasted oak and vanilla

expressive flavors; espresso, dry cranberry, chocolate, mint

fleshy plum, sweet espresso and black raspberry

Rich, concentrated and elegant

quaffable raspberry and caramel, Zin, Petite Sirah, Cab Syrah

Zin, petite syrah, carignane

velvety Bordeaux blend

71% Cabernet, 20% Merlot, 9% Cab Franc.

concentrated with dark fruit flavors

vanilla, blackberry and rose petal

GSM blend, rich vibarant blackberry

rustic dense and firm, black current

Grenache, Syrah, Mourvedre, Tannat

black respberry, cardomon with a touch of graphite finish

Carmenere, Cab and Petit Verdot 96WS

organic and biodynamic, WS 91 points

big syrah with black berry and plum

smooth and spicy, black olive berries and spice

floral nose, deep black cherry and vanilla

fresh raspberries, exotic spices , underlying minerality

fig, plum and black olives, dark chocolate on finish

balanced fruit and oak

dried cherry, spice

a seductive Zin with lingering finish

dark fruit, spicy notes of fresh herbs and clove

Jean Claude Berrouet of Pomerol winemaker

mocha, plum, mineral and dark chocolate

raspberry and cherry notes with smooth earthy finish

cocoa, french roast coffee and vanilla

big and burly,powerful layers of blueberry and licorice

ripe berries, cassis, plum and dark cherry, light toast notes

ripe and layered, cherry, spice chocolate and oak WA 90

Bordeaux style, dark fruit with good structure and length

full bodied cab that is sustainably farmed

full-bodied muscular red, dark plum, cherry and currant

dried berry, cedar and tobacco with dry herb notes

tight and firm tannins, ripe current and blackberry

firm texture, hints of peach linger on finish

small production cult wine, concentrated Napa characteristics

dark fruit, coffee and earth, long finish

Small production, full bodied with velvety tannins

ripe blackberries and cherries, Bordeaux in style

Cult wine, 94 point wine advocat

small production, Bordeaux varieties, mostly Cab

fresh and vibrant with layers of tannins

pure rich and well focused, dark fruit with cedary oak

consistently good Cabernet

ripe berries, vanilla, cassis, solid 12' Napa Cab

supple and polished, dark fruit then graphite

sleek rich and intense with Bordeaux style finish

WS 96 point classic