Cru Wine Bar

Taleggio cheese panini and white truffle oil.

Avocado, smoked bacon, marble potatoes, heirloom tomato, point Reyes bleu, and egg.

Brussel sprouts, radicchio, baby spinach, and mustard glaze.

Fig jam, caramelized onion, Humboldt fog arugula, roast tomato, and french fries.

Crispy chicken, romaine, tomato, avocado, chopped egg, and crispy bacon.

Buttermilk fried chicken, fontina, cabbage slaw, tomato, and fries.

Tomato sauce, basil, and fior di latte.

Goat, mozzarella, roasted pepper, and Italian sausage.

Pancetta, prosciutto, salami, and Italian sausage.

D'anjou pear, prosciutoo, salami, and Italian sausage.

White truffle oil.

Goat cheese, honey, and cracked pepper.

Calamari, rock shrimp, and brussels sprouts spicy Fresno chile sauce.

Mission figs, and gorgonzola balsamic reduction.

Extra virgin olive oil, torn basil grilled ciabatta, and balsamic reduction.

Roasted Fresno chilies, and spicy lemon sauce.

Prosciutto, salami, manchego cheese antipasti, and rustic bread.

Sheep. One year aged, zesty exuberance, firm and dry.

Goat. Soft, dense center, and sharp complexity.

Cow. Three year aged, and sweet salty butterscotch.

Cow. Sharp fruity, and strong savory.

Triple cream, salty mushroom and slight sweet.

Semi soft, blue veined, and mellow blue flavor.

Goat. Creamy, luscious, and center ribbon of ash.

Cow. Organic, triple cream, firm, and buttery earthy white mushroom.

Cow. Tangy nuttiness, and caramel finish rustic crystalline texture.

Tomato sauce, basil, and fior di latte.

Pancetta, prosciutto, salami, and Italian sausage.

D'anjou pear, caramelized onion, basil, honey, and Parmesan.

Goat, mozzarella, roasted pepper, and Italian sausage.

Fig jam, arugula, fontina, and point Reyes blue.

Balsamic glazed beef tenderloin, red onion, arugula, and parmesan.

Sheep. one year aged, zesty exuberance, firm and dry.

Goat. Soft, dense center, and sharp complexity.

Cow. Three year aged, and sweet salty butterscotch.

Cow. Sharp fruity, and strong savory.

Triple cream, salty mushroom and slight sweet.

Semi soft, blue veined, and mellow blue flavor.

Artisan baby lettuces, arugula, pears, warm herb, goat cheese, pistachio, and sherry vinaigrette.

Calamari, rock shrimp, brussels sprouts spicy, and Fresno chile sauce.

Roasted Fresno chilies, and spicy lemon sauce.

Mission figs, and gorgonzola balsamic reduction.

Prosciutto, salami, manchego cheese antipasti, and rustic bread.

Taleggio cheese panini and white truffle oil.

Goat cheese, honey, and cracked pepper.

Fontina, truffle Tartufo, apple, pear, herb flatbread, brussels sprouts, haricot verts, and roast butternut squash.

Extra virgin olive oil, torn basil, grilled ciabatta, and balsamic reduction.

Goat. Creamy, luscious, and center ribbon of ash.

Cow. Organic, triple cream, firm, and buttery earthy white mushroom.

Cow. Tangy nuttiness, and caramel finish rustic crystalline texture.

Roasted butternut squash, caramelized onions, roasted potatoes, and crispy sage.

6 oz filet of beef, truffle potato gratin, haricot vert, Point Reyes bleu cheese, and rosemary Chianti sauce.

Spinach parmesan risotto and golden tomato marinara.

Sage butternut squash polenta, roasted tomato, and wild mushroom jus.

Brussels sprouts, radicchio, baby spinach, and mustard glaze.