Tessora's Barra Di Vino

Please contact the merchant for soup selection.

Cherry tomatoes, watermelon cubes, strawberries, and fresh basil mixed together with an orange vinaigrette dressing and topped with a sprinkle of feta cheese. Vegetarian.

Pan-seared scallops on top a medley of brunoise style cucumbers, jicama, and mango topped with a dollop of mango chutney. Gluten-free.

Heirloom tomatoes, mozzarella, and avocado served with a basil martini vinaigrette and topped with crispy pancetta. Gluten-free.

Layers of Boursin cheese, smoked salmon, gremolata topping and fried leeks.

Apple onion butter with layers of green apple slices, brie, bacon bits, onion slices and fresh arugula. Can be served with or without bacon bits.

Garlic cream sauce, crumbled Italian sausage, golden potato, sautéed fresh kale and bacon bits.

Cubes of fresh watermelon combined with crumbled feta, blackberry -balsamic reduction and fresh mint. Vegetarian, gluten-free.

Double cream brie baked with a seasonal compote topping and served with focaccia and flatbread cracker. Vegetarian.

Grilled beef, layered with bacon, lettuce, tomato, cheese, and grilled onion served with a chipotle aioli sauce.

Crimini mushrooms stuffed with a blue cheese polenta filling, a romesco sauce drizzle and crispy chickpeas on top. Vegetarian, gluten-free.

Artisan cheeses, seasonal honey, maple florentine crisp, rosemary almonds, and fresh fruit. Vegetarian.

3 assorted cheeses, 2 cured meats, maple candied walnuts, stone ground mustard, pickled cauliflower, and seasonal fresh fruit.

Roasted red pepper hummus, seasoned olives, carrot s sticks, celery sticks, cherry tomatoes, cauliflower flowerets and toasted pita triangles for dipping. Vegetarian, dairy-free, gluten-free.

Shitake mushrooms, cherry tomatoes, chickpeas, corn, bell peppers and onion baked in zucchini halves. Vegetarian, dairy-free, gluten-free.

Crimini mushroom tower with avocado and quinoa. Topped with a coulis of red bell pepper. Vegetarian, dairy-free, gluten-free.

Pan-seared salmon layered with tomato, garlic, basil, red pepper flakes and topped with a lemon butter sauce. Served on top a bed of asparagus spears. Gluten-free.

House-made ravioli's stuffed with burrata cheese and shrimp. Topped with asiago garlic alfredo sauce.

Chicken breast sauteed and seasoned, topped with a marsala wine reduction sauce, mushrooms and served on a dollop of carrot mashed potatoes. Gluten-free.

Baked eggplant and tomato sauce ragout and served over homemade pappardelle noodles and sprinkled with parmesan cheese. Vegetarian.

Classic creme brulee infused with passion fruit and topped with seasonal fruit. Chef's pairing choice.

Moist chocolate bread pudding topped with creme Anglais and sprinkled with walnut bits. Chef's pairing choice.

Green tea matcha crepes filled with a seasonal jam sprinkled with powdered sugar and topped with a cinnamon nutmeg whip cream. Chef's pairing choice.

Gluten-free, vegetarian. Fresh lettuce, cherry tomatoes, olives, red onion mixed together with a Vinaigrette dressing and topped with a sprinkle of feta cheese and served on top a bed of couscous.

Gluten free, vegetarian. Basil goat cheese spread, dressed field greens, roasted seasoned beets and sprinkled with candied walnuts. Served with a vinaigrette dressing.

Gluten-free. Steamed fresh mussels served in a white wine, roma tomato, garlic and shallot broth. Topped with fresh parsley.

Dairy free, vegetarian, gluten-free. “Wings” of roasted cauliflower tossed in a red curry sauce and sprinkled with crushed peanuts.

Vegetarian. Double cream brie baked with a seasonal compote topping and served with focaccia and flatbread cracker.

Vegetarian, gluten-free. Crimini mushrooms stuffed with a bleu cheese polenta filling, a romesco sauce drizzle and crispy chickpeas on top.

Grilled beef, layered with bacon, lettuce, tomato, cheese and grilled onion served with a chipotle aioli sauce.

Vegetarian. Artisan cheeses, seasonal honey, maple Florentine crisp, rosemary almonds, and fresh fruit.

Three assorted cheeses, two cured meats, maple candied walnuts, stone ground mustard, pickled cauliflower, and seasonal fresh fruit.

Vegetarian, dairy-free, gluten-free. Goat cheese hummus, seasoned olives, carrot sticks, celery sticks, cherry tomatoes, cauliflower flowerets, and toasted pita triangles for dipping.

Layers of Boursin cheese, smoked salmon, gremolata topping and fried leeks.

Vegetarian. Roasted butternut squash, caramelized onions, sliced brie and topped with toasted hazelnuts

Chicken tossed in house-made buffalo sauce topped with roasted bell peppers and a creamy blue cheese sauce.

Dairy-free, gluten free, vegetarian. Shiitake mushrooms, cherry tomatoes, chickpeas, corn, bell peppers and onion baked in delicata squash halves.

Dairy-free, gluten free, vegetarian. Crimini mushroom tower with avocado and quinoa. Topped with a coulis of red bell pepper.

Vegetarian. House made ravioli’s stuffed with sweet potato mash and served with a basil browned butter sauce.

Crispy duck confit on creamy leek and farro risotto with an orange pomegranate reduction sauce.

Pan seared Italian sausage, fresh artichoke hearts together in a marinara sauce served over fresh penne pasta and topped with Parmesan cheese.

Gluten free. Chicken thighs sautéed, seasoned and served with a cracked peppercorn brandy sauce, topped with fresh scallions and served on a bed of roasted Brussels sprouts.