Cured meats, imported & domestic cheeses, seasonal garnishes & accompaniments.

Vegetarian, gluten-free. Crispy Brussel sprouts Spanish chorizo, sriracha, queso fresco, shallots & garlic.

Seasoned fries, grilled tri-tip, house-made chimichurri sauce, queso fresco & micro cilantro.

Vegetarian. Classic marinara, house five cheese blend, fresh basil.

Garlic, melted cheese stuffed and baked in a sourdough boule served with house-made marinara.

Garlic butter, mozzarella cheese stuffed & baked in a sourdough boule plus pepperoni, salami.

Vegan, vegetarian, gluten-free. Mushroom conserve, almond cream, braised leeks, herbs, artisan bread.

Melted leeks, aged fontina, cured olives.

Alfredo, thyme and roasted hazelnuts.

Gluten-free, vegetarian. Petite chard, roasted carrots, garden peas, speck herb ricotta, and lemon brown butter.

Gluten-free, vegetarian. Local spinach, crispy quinoa, toasted almonds, chevre, merlot vinaigrette.

Toasted pine nuts, red onion, herbed vinaigrette.

Organic prime beef, tomato, feta cheese, farm greens, pickled onion, house tzatziki on grilled ciabatta served with oak mountain fries.

Chipotle spread, smoked mots, pickled onions, tomato, farm greens on artisan sourdough bread served with oak mountain winery fries.

Turkey, bacon, mozzarella, pickled onion, lettuce, tomato on pressed sourdough. Served with oak mountain fries.

8 oz bison patty, lettuce, tomato, aged white cheddar, cabernet braised onions, bacon, red pepper aioli on a bavarian pretzel bun served with oak mountain fries.

8 oz impossible patty, lettuce, tomato, aged white cheddar, cabernet braised onions, red pepper aioli on a bavarian pretzel bun served with oak mountain winery fries

Slow-cooked pork, ham, Swiss, thinly sliced pickles with whole-grain Dijon aioli on a pressed French roll.

Organic free-range chicken breast, seasonal vegetables, classic cacciatore style sauce, served with roasted garlic mashed potatoes.

Gluten-free. Caramelized root vegetables with a chimichurri sauce.

House pasta, creamy cheese fondue sauce, with a crispy topping.

Entree. Young spinach, marinated artichoke risotto.

Entree. Smoked beets, new potato, baby chard, red wine chocolate glaze.

Entree. Slow-cooked pork, pickled onion, queso fresco on top of three blue corn tortillas served with salsa verde.

Entree. Three blue corn tortillas filled with seasonal vegetables.

Entree. Gluten-free. White cheddar grits, heirloom tomato, local shoots.

Entree. Pesto cream, toasted pine nuts, slow-cooked tomatoes.

Ladyfinger crust, port reduction, market berries.

Vanilla poached rhubarb, local strawberries, white merlot glaze.

Amoretto ice cream, seasonal berries, almond crunch, tart cherry, and white merlot glaze.