Wine Experience Cafe and World Cellar - Full Menu

Made with Horse Soldier Small Batch

Focused and mineral driven for those who prefer a slightly less oaked Chardonnay. The palate is energetic, with ripe citrus and green apple flavors

Fried swordfish bites served with a parsley shallot salad and lemon aioli Recommended wine pairing: Silverado Sauvignon Blanc

White wine mulled, poached pear, savory goat cheese, and fresh fig Recommended pairing: Feudi Cutuzzi Greco di Tufo

Braised beef and ricotta manicotti with red sauce and garlic cream Recommended Pairing: Vietti Nebbiolo

Korean inspired short rib stew; served with kimchi cucumber ribbons, pickled radish, and microgreens. Please allow 15-20 minutes to cook. Recommended Pairing: Emeritus Pinot Noir

Braised boneless short rib topped with potato puree, shaved black truffle cheese, and beef demi-glace Recommended Pairing: Hess Maverick Ranch Cabernet Sauvignon

Soft-boiled eggs, tobiko (flying fish roe), calabrian chili oil, micro greens

Lady Finger Crumb Cheesecake

Light, airy chocolate with house made whipped cream

Marinara sauce, Tomato, Basil, Mozzerella

House-made BBQ sauce, grilled chicken, pickled onions and jalapenos

Chicken breast, capicola, gruyere, bechamel, basil parmesan orzo

Duck breast, chimichurri sauce, and duck-fat roasted potatoes. (Grand Mariner orange sauce available upon request)

Filet Steak, Mashed Potatoes, Sauce au Poivre

Wild boar, beef brown gravy, mashed potatoes, asparagus

linguini pasta made in-house with creamy tomato sauce. We suggest that you add chicken or shrimp to top it off!

Fresh pan-seared scallops

New Zealand Green Lip Mussels, House-made linguini, Spicy Arrabiata Sauce

Two Lump crab cakes served on a bed of mixed greens and a lemon cream aioli

Fried wild squid, jalapenos, asparagus, sweet chili dipping sauce

Organic mixed greens, Marcona almonds, bourbon braised craisins, goat cheese, cherry heirloom tomatoes red wine vinaigrette

Our signature Caesar salad with homemade traditional Caesar dressing

Burrata Cheese with house made fig Jam and lightly spiced Calabrian chili oil, Served with toasted crostinis

One Lump Crab cake served on a bed of mixed greens and a lemon caper aioli

Toast Points topped with Brulee Goat Cream Cheese

Spicy scallop, crispy rice cake, soy sauce, pickled red onion, micro greens.

New Zealand green lip mussels, Spicy Italian Tomato Sauce

Grilled 7 oz ribeye steak, herb butter french fries

Wild boar pueblo green chili wantons served over a Calabrian chile aioli with a side of sweet chili dipping sauce

House-made linguini, shrimp, and scallops with seafood sauce

*mushroom crusted filet mignon – 8 oz beef tenderloin, potatoes dauphinoise chanterelle mushrooms, rapini juniper demi GF *add lobster tail $40 *pan-roasted halibut – Alaskan halibut, Thumbelina carrots, new potatoes toasted hazelnuts brown butter GF *wil

Sweet and spicy garlic pizza on our house-made dough. Topped with pepperoni, fresh parmesan, and arugula

winter salad – greens, assorted citrus, shaved fennel toasted pecans yuzu vinaigrette GF lobster bisque – chive oil GF

beef carpaccio – horseradish cream, balsamic mustard pea tendrils GF sesame crusted Ahi tuna – miso pickled shimeji mushrooms, wasabi aioli kombu chips salt-roasted beets – assorted beets, pickled fennel, whipped goat cheese walnuts GF

chocolate mousse dome – chocolate mousse, caramel, chocolate cake in a dark chocolate dome Meyer lemon blood orange upside-down cake raspberry mousse tart – raspberry mousse, almond crust fresh berries GF Vegan

10 oz Angus Ribeye with herb butter honey-truffle asparagus

An assortment of four chef's selection cheese with house-made jam

Pan-seared scallops with barley, chorizo, asparagus, and a savory cream sauce

Dry-cured artisan meats, cheese selection, accompaniments