Grapes Wine Bar

Summer Menu

 

Cheese
Served with Dried Fruits, Marcona Almonds, Fig Jam, and Luxardo Cherries.

 

Fromage De Meaux………………………………..….5                              

Slightly sweet and smoky with a rich, concentrated mushroom or truffle flavor.

Laura Chenel Plain Chevre………………………...5           

Deliciously fresh goat cheese that is mild flavored with a soft, spreadable texture

Fourme d Ambert…………………………………..….5                                  

Made from unpasteurized cow’s milk, this bleu has a velvety mouthfeel full of sweet cream and an earthy, mushroomy roundness.

MitiCaña de Cabra…………………………………..…5

Murcia is famous for its quality goat’s milk that leads to the production of this soft-ripened goat cheese. It is creamy and mild, buttery, and delicious.

 

 

 

Charcuterie
Served with Pickled Beets, Cornichons, and Dijon Mustard
 

Principe Prosciutto Di San Daniete.……………5

The simple and only ingredients are traditional expertise, genuine Italian pork meat, salt and the patient work of time itself.

Les Trois Petits Cochons Jambon de Paris….5

Delicately spiced, slowed cooked in its own juices and wrapped in its own skin resulting in a refined taste.

Red Bear Provisions Del Toro Chorizo………..5
It is bold and flavorful. Rich in both color and taste. Wonderfully sweet, smokey spice made from small, pointy chili peppers and dried over wood burning flames.

Sacre Bleu Saucisson Sec……………………………5

This salami is simply flavored with garlic, sea salt, and black peppercorn with a touch of red wine.
Country Pate………………………………………………7
A GWB Classic!

 

 

 

 

Starters

Whipped Goat Cheese & Fig Jam………………………………………………………………………………………………12
A GWB Classic, Toasted Baguette

Crispy Brussel Sprouts………………………………………………………………………………………………………………10
Chef’s Seasonal Preparation

Frites…………………………………………………………………………………………………………………………………………..6

Add Truffle Oil……………………………………….……….1
Add Southern Comeback Sauce…………….………..1

Mac & Cheese ………………………………………………………………………………………………………………………….10

Mornay, Smoked Gouda, Cheddar, Herb Gremolata

Fried Green Tomatoes……………………………………………………………………………………………………………..15
Sweet & Tangy Aioli, Arugula, Feta, Balsamic Drizzle

Oysters on the Half Shell…………………….…………………………………………………………………………………….15
Half Dozen

Shrimp Cocktail…………………………………………………………………………………………………………………………15
Five Large Shrimp poached in Court Bouillon served with Cocktail Sauce

Seared Tuna……………………………………………………………………………………………………………………………..15
Sesame Seed Crusted, Teriyaki Glaze, Wasabi, Pickled Ginger

Classic Mussels…………………………………………………………………………………………………………………………15
Toasted Baguette
 

 

Salads
Add Shrimp…………………………….…….…….8
Add Steak ………………………………………….10
Add Tuna………………………………….………..10
 

Garden………….…………………………………………………………………………………….……………………………………..8

Fresh Greens, Baby Heirloom Tomatoes, Cucumber, Golden Balsamic Vinaigrette

Caesar……………..……………………………………………………………………………………………………………………….10

Crisp Romaine, Parmesan Tuilles, Garlic Croutons, House Caesar Dressing

Heirloom Tomato…………………………………………………………………………………….……………………………….14

Baby Arugula, Basil Oil, Balsamic Glaze, Burrata, Sea Salt
Roasted Beet…………………………………………………………………….……………………………………………………..14
Red & Golden Beets, Watercress Greens, Red Seedless Grapes, Gorgonzola Crumbles, Toasted Pistachios, Golden Balsamic Vinaigrette

Watermelon…………………………………………………………………………………………………………………………..…14
Baby Arugula, Balsamic Onions, Lemon Zest, Pickled Watermelon Rind, Mint Ice, Feta

Salad Niçoise…………………………………………………………………………………………….…………………………..….21
Seared Tuna, Fresh Greens, Baby Heirloom Tomatoes, Kalamata Olives, Capers, Red Onion, Haricots Verts, Peewee Potatoes, Hard-Boiled Egg, Champagne Vinaigrette

 

 

Mains

 

Wagyu Sliders…………………………………………………………………………………………..………………………………14
Arugula, Plum Tomatoes, English Cucumbers, Gorgonzola Fondue, Southern Comeback Sauce

Toasted Gnocchi……………………………………………………………………………………………………………………….18

Wild Mushrooms, Basil, Parmesan, Roasted Walnuts, Porcini Aioli

Pan Seared Scallops…………………………………………………………………………………………………….……………21

Fingerling Potatoes, Melted Leeks, Watercress Puree, Pinot Noir Glaze

Bistro Filet……………………………………………………………………………………………….……………………………….22

Frites, Truffle Oil, Poivre Sauce


Ask about Chef Daryl’s daily specials.

 

 

Desserts

 

Butterscotch Pot de Crème………………………………………………………………………………………………………..8

Pair with Graham’s Tawny 10 Year Port………..……….10

Chocolate Mousse………………………………………………………………………………………………………………………8

Pair with 2017 Alvear Pedro Ximnez de Añada………13

 

     

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