Food Menu
Appetizers & Tapas
Spanish olives: Manzanilla, Arbequina & almond-stuffed Gordals 6.5
Fresh tomato tapenade w/fresh basil, balsamic reduction, extra virgin olive oil 5
Garlicky hummus with warmed pita 4.5
Calabrian-style butternut squash & white bean dip 4.5
Spicy feta cheese & piquillo pepper tapenade w/garlic & capers 5
Artichoke heart tapenade w/roasted peppers, capers, parmesan & herbs 5
A large wedge of warmed brie with a head of roasted garlic 8
Sautéed mushrooms with garlic parsley sauce and aioli 7
Scottish smoked salmon with dill, lemon, and crème fraiche 7
Three crostini of carmelized onions, white anchovy & artichoke tapenade 7.5
Bacon-wrapped & almond stuffed dates 5
Cheese
Monte Enebro (goat’s milk) Avila, Spain. Goat’s milk, aged 1 month. Hand made in tiny batches using Roquefort molds, this is creamy, slightly lemony, and complex. One of the best goat cheeses in the world. Try with crisp whites and sweet wines.
Humboldt Fog (goat’s milk) McKinleyville, CA. Goat’s milk aged 3 weeks with a vegetable ash in the center, mild flavored, soft and creamy. Perfect for sparkling wines, Pinot Gris, Sauvignon Blanc, and Grüner Veltliner.
Señorio de Montelarreina (sheep’s milk) Zamora, Castilla y Leon, Spain. Sheep’s milk aged 9-12 months, oledo, La Mancha, Spain. Sheep’s milk aged 9-12 monthsin the stlye of Manchego yet creamier with intense sheep milk and nut flavors, delicious with, firm medium to light-bodied reds (Barbera, Grenache, etc).
Roncal (sheep’s milk) Roncal Valley, Navarra, Spain. Artisanal, raw sheep’s milk aged 4 months in mountain-side mushroom caves. Aromatic, earthy & buttery with a firm & chalky texture. Great with bold reds.
Cabrales (cow & sheep’s milk) Asturias, N. Spain. Cow’s & sheep’s milk blend aged 4 months with natural blue mold native to local limestone caves. Creamy, tangy, and salty with perfect blue flavors, try with dessert wines & big, bold reds.
Mahon (cow’s milk) Menorca, Balearic Islands, Spain. Cow’s milk fed on sea-side grasses, this has a tangy note with a soft, creamy texture and buttery notes. Try with full bodied whites and medium reds.
Delice de Bourgogne (cow’s milk) Burgundy, France. Cow’s milk, soft-ripened triple crème, super creamy and sweet with slight salty tones. Perfect with red Burgundy & other Pinots, Bordeaux reds, & sweet whites.
Comté St. Antoine (cow’s milk) Franche-Comte, Jura Mountains, France. Raw cow’s milk, Gruyére style, aged 14-18 months; semi-firm, with granules and big nutty flavors. Best with Rhone reds/Syrah, Zin, other big reds.
Taleggio (cow’s milk) Lombardy, Italy. Cow’s milk, soft and creamy with a washed rind and a full, nutty, meaty & slightly fruity flavor. Pair with big Italian reds or other bold, flavorful reds with high acidity.
Amber Valley Stilton (cow’s milk) Nottinghamshire, England. Pasteurized cow’s milk aged 8 weeks. A creamy and fresh tasting Stilton with mellow, salty blue flavors and a hint of nuttiness. Perfect with Port and big reds.
Cured Meats
Pata Negra Iberico jamón 9
Redondo Serrano jamón 4
Palacios cured Chorizo 4
Santa Croce Flat Calabrese salami 4
Punta d’Anca Bresaola (air-dried beef) 5
Desserts
Webster’s Vanilla & Coffee Bean Crème Brulée 7
Webster’s Croissant Bread Pudding, with chocolate chips 7
Carrot Cake 7.5
Flourless Chocolate Mousse Cake 7.5
Chocolate Flight: 38% Milk / 55% Cocoa / 75% Cocoa tastes + Cocoa Nibs 6.5
Pizzas
Mushrooms, smoked bacon and mozzarella 11
Margherita: tomato, garlic, basil, fresh mozzarella 11
Radicchio, Serrano ham, rosemary & fresh mozzarella 11
Grilled seasonal vegetables with parmesan 11
Regional Specialties
Piquillo peppers stuffed with fresh mozarrella and & garlic-herbed ricotta cheeses, pan seared and served with parsley-oil & toast 8 (La Rioja, Spain)
Risotto of seasonal vegetables (ask your server for today’s selection) 9.5 (Piedmont, Italy)
Grilled squid stuffed with herbed focaccia, garlic, shallots, lemon zest & parsley 8.5 (Sicily, Italy)
Jumbo wild-caught sea scallops pan-seared with orange butter reduction, orange salt, and mixed greens and fennel salad 19 (Marseille, S. France)
Asturias-style salmon: organic farm-raised salmon pan-seared with apple cider reduction served with a petite salad of mixed greens and roasted fingerling potatoes 14 (Northwestern Spain)
Confit of duck leg and thigh with whipped potatoes & classic French orange sauce 13 (Southern & Central France)
Würst & Speck – seared Kreuger pork & veal bratwurst served with thick bacon and apple-fennel sauerkraut 10 (Rhein, Germany)
Grilled house-brined pork chop with roasted potatoes & apple cider Calvados sauce 13 (Normandy, France)
Filet of beef tenderloin with Cabrales (Spanish blue cheese), roasted garlic mashed potatoes, and fresh green beans 16/25 (4/8 oz.) (Asturias, Spain)
Grilled New Zealand rack of lamb with mint pesto, roasted garlic mashed potatoes, and fresh green beans 18 (Australia/New Zealand)
