Lunch
- Let’s Begin
- 8.50
- Crispy Calamari
- with Salsa Vinaigrette and Roasted Corn Relish
- Glass 9.00
- Napa Wine Co, Sauvignon Blanc 2006
- 11.00
- Chilled Shrimp Cocktail
- with Toasted Anisette Dusted Lemon
- Glass 7.50
- Valerie’s White Sangria
- 9.00
- Queso Fundido
- with Chihuahua Cheese, Melted, and Served with Roasted Poblanos, Grilled Tomatoes, and Flour Tortillas
- 12.00
- add Chorizo Spiced Shrimp
- Glass 9.00
- Prazo de Roriz Duoro, Portugal, 2005
- 8.50
- Wild Mushroom Cakes
- over Avocado Pesto and Roasted Red Pepper Coulis
- Glass 8.00
- Chigi Saracini, Villa Chigi, Chianti DOC 2004
- 10.00
- Roasted Garlic
- with Cambozola Cheese, Grilled Tomatoes and Flatbread
- Glass 5.00
- Venta Mazzaron, Tempranillo, Zamor, Spain, 2003
- 10.00
- Sautéed Black Mussels
- with Fresh Herbs, Tomatoes, and Pepper Flakes In a White Wine Garlic Broth.
- Glass 10.00
- Peter Zemmer Pinot Grigio, Alto Adiage, 2005
- 15.00
- Louisiana Crab Cakes
- with Grilled Zucchini - Three Onion Salad and Creole Tabasco Beurre Blanc
- Glass 10.00
- Louro Godello, Valdeorras, Spain, 2005
- 9.00 Bowl / 6.00 Cup
- Bowl of French Onion Soup
- with Melted Jarlsberg Cheese Crouton
- Glass 9.00
- Jurtschitsch Sonnhof “GruVe” Gruner Veltliner, Austria 2006
- 12.00 Bowl / 9.00 Cup
- Bowl of Crab Gazpacho
- with Crushed Croutons and Cilantro Crema
- Glass 11.00
- Groom Sauvignon Blanc, Adelaide Hills, Australia 2006
- Greens
- 8.50
- Heart of Romaine Salad
- with Stilton Blue Cheese Dressing, Candy Spiced Walnuts and Fresh Tomatoes
- Glass 12.00
- Qupe Syrah, Central Coast, California
- 14.00
- BBQ Glazed Salmon
- over Mixed Greens Tossed with Apples, Gorgonzola, Pine Nuts, Julienne Tomatoes and Roasted Fennel Balsamic Vinaigrette
- Glass 16.00
- Château Senéjac, Haut-Médoc 2002
- 8.00
- Field Green Salad
- in Grilled Tomato Vinaigrette with Goat Cheese, Scallions, Toasted Pine Nuts and Kalamata Olive Dust
- Glass 7.00
- Santa Rita Reserva Carmere D.O. Rapel Valley, Chile, 2004
- 8.00
- Caesar Salad
- with Tomato Rosemary Confit Crouton
- Glass 8.00
- Chateau D’aigueville, Côtes du Rhône Rouge, 2003
- 9.00 Meal Size – 7.00 Half-Size
- Baby Spinach Salad
- with Dried Cranberry Vinaigrette, Roasted Pecans, Crispy Shiitakes and Port Salut Croutons
- Glass 11.00
- Tobin James Ballistic Zinfandel, Paso Robles, 2005
- 5.00 Grilled Shrimp
3.00 Grilled Chicken
5.00 Grilled Salmon
3.00 Calamari - Add to Any Salad or Entree
- All Salads Available in Half Portions
- Lunch Time
- (All Sandwiches Served with Either a House Salad, Fruit Salad, Cuvée Chips, or Seasoned Fries)
- 12.00
- Half and Half
- Choice of Half a Sandwich and Half a Specialty Salad or a Cup of Soup
- Glass 9.00
- The Cuvee Cosmopolitan
- 12.00
- Half Pound Black Angus Burger
- 12.75
- With Cheese
- Glass 8.00
- Glen Carlou Grand Classique Cuvée, Paarl, South Africa, 2003
- 12.00
- Sautéed Steak Sandwich
- with Mushrooms, Onions, and Melted Fontina Cheese
- Glass 14.00
- Titus Zinfandel, Napa Valley, 2004
- 12.00
- Roasted Turkey Club Sandwich
- on Toasted Wheat Bread with Apple-Wood Bacon, Avocado, and Basil Mayo
- Glass 9.00
- Trevor Jones Virgin Chardonnay, Barossa Valley, 2006
- 11.00
- Almond Chicken Salad Sandwich
- Served on Grilled Flatbread with Red Grapes, Scallions, Wholegrain Mustard, and Red Peppers
- Glass 7.00
- Aveleda Vinho Verde, DOC, Penafiel, Portugal 2007
- 9.00
- Grilled Vegetable Sandwich
- on Herbed Focaccia with Eggplant, Portobello, Zucchini, Red Onion, Basil Mayo
- Glass 9.00
- Napa Wine Company, Sauvignon Blanc, 2006
- 15.00
- Chile Seared Diver Scallops
- over Sambal Whipped Potatoes With Crispy Pancetta Chip and Three Citrus Butter Sauce
- Glass 10.00
- Butterfly Riesling, Mosel-Saar-Ruwer, Germany 2006
- 11.00
- Chicago Style Kobe Beef Hot Dog
- with Fresh Oregano Jarenara
- Glass 4.00
- Ice Cold Negro Modelo
- 12.00
- Pasta Penne
- with Spinach, Sun Dried Tomatoes, and Pine Nuts in White Wine Pesto Cream Sauce
- Glass 12.00
- Falanghina Campi Flegrei DOC, Italy, 2005
- 15.00
- Shrimp Scampi
- over Baby Spinach Basmati Rice Sautee
- Glass 12.00
- Falanghina Campi Flegrei DOC, Italy, 2005
- 12.00
- Domingues Mole Chicken Tacos
- with Shredded Cabbage, Cotija Cheeses Charro Beans, and Salsa Cruda
- Glass 15.00
- Qupe Cental Coast Syrah, 2006
- 10.00
- Pulled Chicken and Chihuahua Cheese Quesadilla
- with fajita Peppers and Onions
- Glass 7.00
- Aveleda Vinho Verde, DOC, Penafiel Portugal, 2005
- Upon Request, We Can Prepare Almost Any Item To Be “Low Carb.” Please Ask Your Server
- An 18% Gratuity May Be Added To Parties of Six or More
- Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.