Off The Vine

with olive oil , pedro ximenez sherry vinegar

with manchego on small toasted bites

with tomato and cucumber on a toasted baguette

with garlic goat cheese spread on a toasted baguette

with sour cream horseradish sauce on a water cracker

stuffed with tuna salad on a toasted baguette

stuffed with roncal cheese on a toasted baguette

w/fig jam or brie w/raspberry jam

with cumin, garlic and red pepper flakes

choice of 3 cheeses and 2 meats

choice of 3 cheeses or 3 meats

chorizo sarta, fuet, w/montecerda, peppers, olives and mixed nuts

jamon serrano with melted manchego cheese, black pepper and pimientos morrones peppers

jamon serrano, manchego cheese, aioli, pimientos morrones peppers and baby greens

jamon serrano, brie cheese, baby greens and aioli

bonito tuna, spanish olives, green onions, pimientos morrones peppers and baby greens

two cheeses with your choice of peppers or caramelized onions and baby greens

your choice of chicken or pork with montcerda or mozzarella cheese

pamplona, aioli, manchego and baby greens

cured sausage made with premium pork loin, garlic and other spices. similar to the italian soprassatta.

infused with rich pimentón de la vera - a unique smoked paprika native to one valley in western spain. it lends a distinctly rich smoky flavor and a lush red color.

spanish-influenced, dry chorizo. brick-red in color. seasoned with pimentón de la vera (spanish paprika)

domestic serrano-style ham. cured 11 months.

cured pork sausage with a mix of intense bright red coulours with small dices of fat and peppercorns

goat soaked in red wine. mild, sweet, and fruity, with a smooth, creamy, semi-firm texture.

goat. soft goat cheese

cow, sheep and goat. blended from cow, goat and sheep's milk. this hard, oily cheese is mild with a slightly grassy, herbal flavor

cow. aged for 6 months mahon is transformed into a wonderful hard cheese. what once was a salty smooth semi-soft cheese becomes a firm and crumbly aged cheese, with a sharpened flavor and pleasing aftertaste.

sheep. nutty flavor, goes well with jamon serrano, quince and olives

cow. produced in the catalonian pyrenees. semi-soft and creamy with a tangy finish

sheep. sweet, herbaceous flavor, thanks to the natural pastures of wild grasses, herbs and flowers on which the sheep graze. an optimal aged roncal leaves a sharp, slightly spicy and buttery flavor on the palate

goat and cow. strong creamy with complex flavors

with goat cheese, arugula and balsamic reduction

with fig, thyme and arugula

with arugula, brie and jamon serrano

w/caramelized onions, mozzarella and basil

with fuet, roasted red peppers and roasted tomato sauce

with jamon, mozzarella and parmesan cheese

france

france

veneto, italy

veneto, italy

santa barbara county, ca

central valley, chile

california

central valley, chile

california

temecula, ca

lake county, ca

santa barbara county, ca

central valley, chile

california

finger lakes, new york

temecula, ca

california

sonoma, ca

central coast, california

sonama, ca

santa maria valley, california

hills of husi, romania

korcula, croatia

santa barbara county, ca

paso robles, ca

argentina. 90% torrontes, 10% sauvignon blanc

sonoma, california. % chardonnay, 31% viognier, 12% pinot blanc, 8% sauvignon blanc, 6% pinot gris, 6% gewurtztraminer, 3% riesling

paso robles, ca. 33% grenache blanc, 26% rousanne, 20% picpoul blanc, 12% marsanne, 9% viognier

paso robles, ca. 56% viognier, 22% marsanne, 22% rousanne

california

california

california

california

alsace, france

sonoma county, ca

cienega valley, california

napa, california

santa barbara county, ca

san luis obispo, ca

santa barbara county, ca

santa barbara county, ca

san juan, argentina

paso robles, california

san luis obispo, ca

santa maria valley, ca

santa barbara county, california

mcclaren vale, australia

santa ynez, ca

california

veneto, italy

lodi, california

california

california

paso robles, california

central valley, chile

california

california

california

temecula, ca

napa valley, california