Wine Bar Menu


Hors D’oeuvres

The French term for

“Smaller Portions of Food Served Before

a Meal or as a Snack with Cocktails”

Tapanade 6

Pureed black olive, artichoke heart, anchovy and garlic

Country Pork Paté  7

Coarse Paté with onion confit and Pommeray mustard

Chicken Liver Mousse  Paté  7

Smooth Paté with toast

House Cured Salmon Gravlax 9

Served with aioli mayonnaise and capers

House Rillette 7

Seasoned shredded confit in duck fat

Gruyere Cheese Gougere 5

Baked gruyere cheese flavored choux pastry puffs

Appetizers

Shrimp Wrapped in Bacon  12

Marinated in egg, garlic and olive oil; Served with rouille

Baked Brie  10

Brie, walnuts and fresh thyme baked in puff pastry

Mushroom Crêpe  11

Wild mushrooms sautéed with fresh herbs, garlic,

veal stock and cream folded in a French crêpe

Salmon Combo Slate* 12

House cured salmon gravlax  with aioli mayonnaise and capers

and smoked salmon mousse

Portobello Mushroom with

Lobster & Crabmeat Stuffing 13

Served with a saffron beurre blanc

Escargot St Pierre 11

Sautéed with asparagus, sundried tomatoes and fresh

herbs in a garlic cream sauce. Served in a Phyllo cup

Coquille St Jacques 13

Gulf shrimp and sea scallops in a champagne shallot cream sauce baked in a scallop shell topped with herb bread crumbs

Charcuterie and Cheese * 14

Homemade Duo of Country Pork and Chicken Liver Mousse Patés, House Rillette and Selection of French cheese