menu 04.11
V
INOVINO
INOVINOSPARKLING
Cava, Reserva’ Brut, Dibon (Cataluna, Spain) NV
Lambrusco, Sorbara, Villa di Corlo (Emiglia Romagna, Italy) NV
Champagne, Cote des Blancs 1er Cru Brut, Guy Larmandier (Vertus, France) NV
WHITE & ROSÉ
Riesling, Herrenweg, Charles Schleret (Alsace, France) 2005
Costieres de Nimes, Marianne, St. Louis la Perdrix (Rhone Valley, France) 2008
Rueda, Con Clas, Sitios de Bodega (Valladolid, Spain) 2009
Cassis Blanc, Domaine du Bagnol (Provence, France) 2008
Nykteri, (Assyrtiko, Athiri, Aidiani), Santos Wines (Santorini, Greece) 2009
Chablis, St. Pierre, Jean & Vincent Dauvissat (Burgundy, France) 2006
Vouvray, Spring, Vincent Careme (Loire Valley, France) 2007
Petite Arvine, ‘La Mourziere’ Coteaux de Sierre, Cave Caloz (Valais, Switzerland) 2007
Rosé de Loire, Chateau L'Eperonniere (Loire Valley, France) 2010
Rosé, Domaine du Bagnol (Provence, France) 2010
Rosé, Akakies, Kir-Yianni (Macedonia, Greece) 2009
RED
Pinot Noir, Wyatt (California) 2009
Pinot Noir, Estate, Walter Hansel (Russian River Valley, California) 2008
Grolleau, Les Copains d’Aboard, Sablonnettes (Loire Valley, France) 2009
Xinomavro, Ramnista, Kir-Yianni (Macedonia, Greece) 2007
Nebbiolo Langhe, De Forville (Piedmont, Italy) 2009
Côtes du Rhône, Domaine Fond Crozes (Rhone Valley, France) 2008
Douro, Pomares, Quinta Nova (Douro, Portugal) 2008
Duras, Le Duras Red, Robert Plageoles (Gaillac, France) 2006
St. Chinian, La Mas Au Schiste, Domaine Rimbert (Languedoc, France) 2006
Chateauneuf-du-Pape, Domaine Porte Rouge (Rhone Valley, France) 2006
bottle only:
Chateauneuf-du-Pape, La Cote Ronde, Paul Autard (Rhone Valley, France) 2005
Chateauneuf-du-Pape, Domaine du Banneret (Rhone Valley, France) 2007 [MAGNUM]
Chateauneuf-du-Pape, Réservé, Chateau Rayas (Rhone Valley, France) 2005
Chateauneuf-du-Pape, Le Vieux Donjon (Rhone Valley, France) 2008
Chateauneuf-du-Pape, Clos du Papes (Rhone Valley, France) 2008
MADEIRA
Madeira, Verdelho Reserva, D’Oliveiras (Portugal) 1973
Madeira, Boal Reserva, D’Oliveiras (Portugal) 1968
Madeira, Bual, Barbeito (Portugal) 1982
Madeira, Malvasia Reserva Velha, Barbeito (Portugal) 1954
SWEET
Vin Santo, Chianti Classico, Fèlsina (Tuscany, Italy) 2001
Tokaji, 3 puttonyos, Chateau Pajzos (Tokaji, Hungary) 2003
Pineau des Charentes Rouge, A. Edmond Audry (Cognac, France) NV
Port, Tawny, Quinta do Infantado (Oporto, Portugal) NV
Dulce Monastrell, Olivares (Jumilla, Spain) 2006
BEER
Pilsner, Prima Pils, Victory (Pennsylvania)
White Ale, Double White, Southampton Publick House (New York)
Kolsch, Gaffel (Germany)
Hefe-Weiss, Weihenstephaner (Germany)
Amber Ale, Hopback, Tröegs Brothers (Pennsylvania)
Saison, Dupont (Belgium)
Pale Ale, Dale’s Pale Ale, Oskar Blues (Colorado)
IPA, Red’s Rye P. A., Founders (Michigan)
IPA, Lagunitas (California)
OTHER
Sparkling Water, by San Pellegrino
Still Water, by FIJI
Coca-Cola
Limonata or Oranciata by San Pellegrino
CHEESE
Coupole (Vermont) goat cheese with vivid lemon/lime flavors, a bit of white ash and velvety cream
Cacciota dei Boschi (Italy) sharp and aromatic, with Black Truffles and Porcini Mushrooms
Sardo (Argentina) Mellow, yet rich cow’s milk cheese; tastes like parmigiano and gouda all in one.
Vacherin Mont D’Or (Switzerland) soft, has woodsy, mushroomy flavors with a spicy/nutty undertone
Cremont (Vermont) sharp, tangy and creamy with nutty undertones; made of goat & cow’s cream
La Tur (Italy) Soft and creamy like a super-savory ice cream. Made of sheep, cow and goat milks.
Timanoix (France) cow’s milk cheese washed with walnut liqueur, giving leathery and spicy notes
Tete de Moine (Switzerland) semi-hard texture with strong nutty and fruity flavors
Mimolette (France) dense, brittle cow’s milk cheese with a savory, taste and hints of hazelnut
Camembert (France) intense creamy flavors and a light nutty, earthy finish
Young Manchego (Spain) creamy, grassy flavor that’s sweet with a gentle tang on the finish
Epoisses (France) soft, with a spicy aroma and meaty taste; rind is washed in burgundian brandy
Plate of 3 12Plate of 619Sampler15/30
12Plate of 619Sampler15/30SELECT CHEESE PAIRINGS
Tete de Moine and dried mission figs in red wine reduction
Young Manchego with raw cashews and apricots infused in tea and cardamom
Parmigiano-Reggiano drizzled with aged balsamic glaze
Epoisses and golden raisins infused in dark rum
Any Single Choice5All Four19
5All Four19CHARCUTERIE
Capicola (air-cured pork ham)
Sopressatta (dry cured, spicy pork salami)
Chorizo (Spanish pork salami)
Bresaola (air-cured, salted beef round)
Mortadella (heat-cured pork sausage)
Speck (dry-cured, smoked prosciutto)
Nduja (spreadable pork salami)
Plate of 3 14Plate of 519Sampler15/30
14Plate of 519Sampler15/30SNACKS
Olive Trio kalamata, gaeta, castelvetrano/6
House Nut Mix: roasted with fresh herbs and a faint touch of maple syrup and cayenne/5
Black Olive Crostini: kalamata olive spread and sun-dried tomato topped with goat cheese spuma/5
Pesto & Cannellini Crostini: cannellini beans, lemon-infused olive oil, cured black olive garnish/5
Nduja: spreadable pork salami made with spices and served with toasted bread/5
Pan a la Catalana: crusty bread rubbed with fresh tomato, topped with manchego & capicola ham/4
SMALL PLATES
Brioche Toast with Truffle Butter and Bufala Mozzarela/10
Baby Green Salad with Warm Walnut Vinaigrette/6
Goat Cheese Crostini Salad with Radicchio, Endives and Baby Greens/10
Smoked Prosciutto and Melon with Strawberry-Ginger Vinaigrette/9
St. Marcellin: served warm with brandied cranberries, apricots and figs in wine reduction/12
Trentino Bruschetta: bresaola, parmigiano reggiano, baby arugula, white truffle oil/8
Pamplona: chorizo, young manchego cheese, marinated artichokes and fire-roasted peppers/11
Shaved Brussels Sprouts Salad with pecorino, walnuts & finished with extra virgin olive oil & lemon/7
Piquillo Peppers filled with goat cheese foam, arugula-pine nut salad and orange ginger glaze/9
Bufala Mozzarela with cherry tomato, basil and extra virgin olive oil/14
Parmigiano-Reggiano drizzled with aged balsamic glaze/15
Mixto antipasto of cheeses, salumi and cured meats with olives and fire-roasted peppers/18
SWEETS
Artisan Chocolate Truffles: Turkish Anise/ Espresso-Almond/Lime-Lemongrass/Pink Peppercorn/Honey-Thyme/15
Vanilla-Cinammon Panacotta/11
Mixed Berries with Coconut Foam/10
tribeca/nyc
