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Fennel pollen, confit lemon, chili thread.
Za'atar, scallion cake.
Black truffle salt, white truffle butter, Parmesan.
Smoked cheddar, smoked bacon, maple butter, parsley.
Truffle butter, Parmesan.
Pork, white wine, Spanish paprika, RI.
18 months, chestnuts, parma.
Cow, 3 months, CT.
Cow with 3 months, CT.
Goat, creamy, VT.
Cow, creamy, VT.
Semi-hard, sheep, Spain.
Air dried beef, 3 months.
Cured pork shoulder, black pepper.
Served with grape "clusters, " raisin walnut bread and honeycomb.
Braised short rib, mustard croutons, pignoli nuts.
Hazelnuts, cucumber, radish, black olive, feta aioli, red wine vinaigrette.
Sea urchin butter, espelette pepper, chive.
Rocket, frisee, spiced walnut, white balsamic vinaigrette, honeycomb.
Trio of sauces.
Vanilla gelato, blood orange, caramel, orange-chamomile glaze.
Whiskey apple, maple caramel gelato, pumpkin seed brittle, preserved lemon.
Cardamom, candied ginger, prosecco sorbet, ginger bread crumble.
Beef tenderloin tartare, spicy Dijon, capers, Parmesan, potato chips.
Citrus salad, 4 pepper mignonette, fennel.
"smashed" avocado, crispy shallot, soy pearl, benne seed.
Gochujang aioli, kimchi slaw.
Spiced pineapple, teriyaki glaze, pickled ginger, cabbage, Hawaiian roll.
PBR battered tempura cod, chipotle aioli, avocado, tomato, corn tortilla.
Chili-lime, cabbage, pickled vegetable.
Soft roll, apple-celery root slaw, juniper.
Dry aged beef, "L.T.O" , yellow cheese, pickle butter.
Menu for Vinted Wine Bar provided by Allmenus.com
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