Newhall Press Room

house-spiced nuts (almond, cashew, pistachio) bar marinated olives (assorted olives, harissa spices, olive oil, parsley, shallot) and assorted dried fruit

Chopped and boiled Brussels sprouts, apple wood smoked bacon, sprinkled with goat cheese.

artichoke, arugula, parmesan, P’tit basque ,cream cheese, served with crostini

Fresh Mozzarella, tomato, basil topped salt, pepper, balsamic glaze and olive oil

hand-made pork and beef meatballs, served in a house red sauce with melted mozzarella

Tender beets, spring mix, pickled shallot, pistachio, Humboldt fog goat cheese, sherry vinaigrette or dressing of your choice from below.

mixed baby greens, kale, pomegranate, roasted fennel, feta, red wine vinaigrette.

Spring mix with cherry tomatoes, carrots, asiago cheese with a house-made dressing of your choice.

Fig jam, Asian pear and creamy brie with tomato soup or side salad

Beef short rib, white cheddar, arugula, garlic confit with tomato-basil soup or side salad.

6" ciabatta, sliced chicken breast, applewood smoked bacon, onion jam, provolone cheese, spinach, roasted red pepper pesto, served with a side salad.

6” Ciabatta, garlic aioli, Prosciutto, Calabrese Salami, tomato, basil, shallot, garlic oil, balsamic, mozzarella, with a side house salad or tomato soup

a blend of cheeses from our cheese boards, pan-tossed creating a one-of-kind grown-up mac’n’cheese, with bread crumb toppings

6” Ciabatta, sliced chicken breast, pepperoni, roasted red pepper pesto, Provolone cheese, and honey-mustard, served hot

Asiago, prairie breeze white cheddar, brie, point-Reyes blue cheese, unie Kaas reserve dutch gouda, p'tit basque, manchego, calabrese salami, Spanish chorizo, prosciutto. Cheese and charcuterie boards are garnished with the chef's selection of crispy flatbread, seasonal fruits and jams, olives, and local honeycomb.

Fig paste, prosciutto, Asiago cheese, rosemary flatbread, garlic confit, black pepper, and arugula.

Mozzarella, sliced tomato, basil, olive oil, parmesan.

Mozzarella, fontina blend, onion jam, oven-roasted chicken, applewood smoked bacon, roasted garlic, shallots, red pepper flakes, chives.

house-made sauce with a blend of cheeses

house-made sauce, blend of cheeses and sliced pepperoni

Water, sparkling.

House-made cinnamon rolls, twice-baked with sweet compound butter, cinnamon, and cream cheese frosting.

Guava, citrus fruits, crushed herbs, lovely soft acid, carrying the fruit flavors. Must be 21. ID required for delivery. Screw top

Blackberry pie, fresh asphalt and blueberry preserves, nuances of chocolate cake. Must be 21. ID required for delivery. Screw top

Dried cranberry, mint, nutmeg, strawberry, raspberry, coffee & toffee. Must be 21. ID required for delivery. Cork screw required.

inviting aromas of vanilla & mocha, on the palate licorice and ripe black cherries. Must be 21. ID required for delivery

Pale yellow, light bubbles, fruity with ripe apple, banana and pineapple. Must be 21. ID required for delivery

Easy-drinking wine provides intense berry character, with superb texture/ Must be 21. ID required for delivery

Mango spiked seltzer. Must be 21. ID required for delivery.

Black Cherry Hard Seltzer. Must be 21. ID required for delivery

dry and elegant, light pink in hue, with blissful, small bubbles to lift the aromatics, 5.5% ABV Must be 21. ID required for delivery

a “frizzante”-style drink with pleasingly dry, tart-orange and a sophisticated blend of herbs, 5.5% ABV Must be 21. ID required for delivery

touch of mint, providing a bright, fresh, and zesty palate, 5.5% ABV Must be 21. ID required for delivery

Red current and strawberry, flavors of plum, raspberry and pomegranate, 9.5% ABV

Daily selection of cheeses chosen by Chef Larry. Boards are garnished with the chef's selection of crostinis.

Prairie breeze white cheddar, brie, point reyes blue cheese, Feemster aged gouda, p'tit basque, manchego, calabrese salami, Spanish chorizo, andprosciutto. Feeds 4 to 6. Boards are garnished with the chef's selection of crostinis.

asiago, fontina, white cheddar, brie, Point-Reyes blue cheese, aged Dutch gouda, Petit Basque, Red Dragon, smoked Idiazabal, Calabrese salami, Spanish chorizo, prosciutto. Soppressata. Garnished with the chef's selection of crispy flatbread, seasonal fruits and jams, olives, and local honeycomb. Feeds 6-8

Spring mix, white cheddar fontina mix, sliced Asian pear, dried cranberries walnuts, and lemon vinaigrette (or dressing of your choice from below).

Spring mix with cherry tomatoes, carrots, and asiago cheese with a house made dressing of your choice.

Fig paste, prosciutto, asiago cheese, garlic confit, black pepper, and arugula.

Mozzarella, sliced tomato, basil, olive oil, and parmesan.

Mozzarella, fontina blend, onion jam, oven roasted chicken, applewood smoked bacon, roasted garlic, shallots, red pepper flakes, and chives.

House made sauce with a blend of cheeses.

Made sauce, blend of cheeses, and sliced pepperoni.

tomato sauce, caramelized onions, chorizo, goat cheese, red onion, mozzarella, balsamic reduction, cilantro, Combasti peppers, black sea salt

Asian pear, sliced prosciutto, brie, arugula and balsamic glaze

Chicken breast, tomato sauce, goat cheese, garlic confit, mozzarella, sundried tomatoes, chives, sea salt

Beef short rib, white cheddar, arugula, and garlic confit on sourdough.

Ciabatta, garlic aioli, prosciutto, calabrese salami, tomato, basil, shallot, garlic oil, balsamic, and mozzarella. Served hot.

House-spiced nuts (almond, cashew, pistachio) bar marinated olives (assorted Olives, harissa spices, olive oil, parsley, shallot) and assorted dried fruit.

Hand cut pappardelle, green peas spinach pistou, parmesan ribbons.

Vegan. A selection almond, cashew, pistachio, with a choice selection of the chef’s spices.

Vegan. Assorted olives, harissa spices, olive oil, parsley, shallot.

Spanish almonds.

Vegan. Garbanzo bean, olive oil, sesame, lemon.

Mushroom, garlic, fontina cheese with herbed butter.

Tender beets, arugula, pickled shallot, pistachio, goat cheese, sherry vinaigrette.

Heirloom cherry tomato, burrata cheese, olive oil, mixed greens, micro basil, balsamic.

Beef short rib, white cheddar, arugula, garlic confit.

Fig jam, Asian pear and creamy brie and herbed compound butter.

Steamed mussels, white wine, shallot, Spanish chorizo, fennel, tomato, chili flake, lemon and served with toasted baguette.

With kale pesto, shallots, saba glaze, parmesan, sun-dried tomato oil.

Hand cut pappardelle, green peas spinach pistou, peeled ribbons parmesan.

Homemade fettuccine, stilton white cheddar bechamel, parsley, bread crumbs, parmesan cheese and garlic oil.

Pressanto Asiago, double cream brie, calabrese salami.

Point reyes blue cheese, prairie breeze white cheddar, honey-bee goat cheese, calabrese salami.

Double cream brie, buratta, gouda, Spanish chorizo.

Gorgonzola, manchego, petit basque, Spanish chorizo, prosciutto.

Asiago, white cheddar, brie, gorgonzola, gouda, petit basque, manchego, calabrese salami, Spanish chorizo, prosciutto.

Fig paste, prosciutto, Asiago cheese, rosemary flatbread, garlic confit, black pepper and arugula.

Spinach, garlic, red onion, mushroom, goat cheese, olive oil, salt and pepper.

Fresh mozzarella, tomato bruschetta, basil, olive oil, parmesan.

Kale pesto with pistachio, feta cheese, Italian sausage, olives, red bell pepper.

Decadent semi-sweet chocolate custard, crème chantilly, mint.

Topped with pomegranate gelee.

Vanilla and espresso bean infused bread pudding, caramel laced brioche and candied walnut.