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Eat

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*OUR MENUS CHANGE DAILY AND MAY BE DIFFERENT THAN WHAT APPEARS ONLINE*

—  DINNER  —

four-course chef's tasting menu 64
seasonal wine pairings 42

 

red trout crudo, pickled gravenstein apple, horseradish, puffed quinoa* 11
heirloom tomatoes, yellow peaches, basil, smoky feta, nigella seed 10
romano beans, lemon cucumbers, dill yogurt, sunflower seed dukkah 10
tromboncino squash salad. mimolette, lemon agrumato, walnut pesto 10

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monterey bay squid, nantes carrots, red quinoa, furikake, green cabbage 11
chinese eggplant, albacore tonnato, borlotti beans, bottarga, purslane 11
tomato soup, curly kale, turnip top kimchi, fresh sheep’s milk cheese, croutons 12
house made pappardelle, chanterelles, egg yolk, black pepper, pecorino romano* 15

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wild salmon, creamed sweet corn, ground cherries, pickled chanterelle, sea urchin* 29
flying coyote farm chicken, new potatoes, sweet potato greens, piquillo peppers, bagna càuda 28
koji ribeye, cherry tomato, green olive, jimmy nardello peppers, potxa beans 29

 
 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Mushrooms are an uninspected product. Changes and modificications of the menu are politely declined.
A 20% service charge will be added to parties of 6 or more.


 

 
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—  SNACKS  —

Handmade daily, exclusively in-house

 

oysters 3.5/each*
fermented strawberry mignonette,  carrot + fresno chili hot sauce

‘little t baker’ rustic levain, porcini butter 4
smoked olives, orange, thyme, garlic 4

salmon rillettes toast, dilly beans  5
corn + egg custard, pickled nori 5
house made boquerones, shallot, pan tomate  6
kimchee pancake, peach mayo  6
chilled heirloom melon, urfa chili, lime  4
chicken wings, fish sauce, sesame 6
black sheep, lavender shortbread, summer fruits 8

large koji rubbed ribeye + salad + sides + sauces 125 (serves 3 to 4 people)

—  aperitivo hour  —

Offered Tuesday - Saturday from 4-5pm

smoked olives, orange, thyme, garlic 2
salmon rillettes toast, dilly beans  4
corn + egg custard, pickled nori 4
house made boquerones, shallot, pan tomate  4
kimchee pancake, peach mayo  4
chilled heirloom melon, urfa chili, lime  3
chicken wings, fish sauce, sesame 4

—  Dessert  —

SWEETS + CHEESE

milk chocolate crémeux, smoked cake crumbs, miso-berry ice cream, blackberries 8
griddled zucchini bread, cream cheese ice cream, peaches, anise hyssop 8
frozen black tahini, coriander granola, rosewater, candice grapes 8
black sheep cheese, lavender shortbread, summer fruits 8

ICE CREAM FLAVORS
one scoop 3 / two scoops 6
in bowl or on cone

nectarine*
gravenstein apple*
black sesame-coconut*
blueberry*
miso-berry
lavender
melon*

*dairy free

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Mushrooms are an uninspected product. Changes and modificications of the menu are politely declined.
A 20% service charge will be added to parties of 6 or more.