Wine Bank Port Orange

Elegant caviar evokes the taste of the finest russian osetra, with a nutty flavor that's at once smooth and robust Add 02' cristal 250, add 96' dom perignon 320

Chef's choice of three artisan add meat $5.00 cheeses, marcona almonds, dried and fresh fruits

Ducktrap cold smoked salmon garnished with capers, minced red onion and horseradish cream

Local shrimp, garnished with our own spicy cocktail sauce

Sesame encrusted sushi grade ahi tuna loin, garnished with wakami seaweed, teriyaki glaze and wasabi cream

Pulled duck, cilantro, spicy asian sauce, fried wontons and romaine hearts

Prince Edward island mussels with your choice of garlic white wine sauce or a spicy red sauce

Baked parmesan panko crusted portabellas with sides of truffle infused garlic aioli and sriracha aioli

Figs, arugula, sauteed onion and smoked gouda are topped with a balsamic drizzle

Thinly sliced prime rib, portabella mushrooms, roasted garlic, caramelized onions and vermont blue cheese

Slow cooked black beans, house made sofrito, garnished with sour cream, lime juice and lime zest

Crisp romaine, shaved parmesan, croutons and our caesar dressing. Add shrimp $4.00, add chicken $4.00, add ahi tuna $5.00, add salmon $5.00

Mesculin greens, grape tomatoes, cucumber, carrots and sliced red onions. Add shrimp $4.00, add chicken $4.00, add ahi tuna $5.00, add salmon $5.00

Mesculin greens, tomatoes, cucumber, red onion, roasted red pepper, kalamata olives, feta and house balsamic vinaigrette. Add shrimp $4.00, add chicken $4.00, add ahi tuna $5.00, add salmon $5.00

Flat iron steak topped with kalamata olives, onions and peppers in a rich zesty roasted garlic san marzano tomato sauce

Pan seared argentinian flat iron steak topped with a homemade zesty chimichurri sauce. served with garlic smashed potatoes, sauteed asparagus and carrots

In-house, center-cut, 8 oz filet mignon perfectly cooked and draped with a port wine reduction sauce accompanied with portabella truffle risotto, sauteed asparagus and carrots

Boneless breast of grilled chicken topped with fresh arugula, roasted grape tomato and shaved pecorino romano

Grandma's unforgettable mac and four cheese, served with sauteed asparagus and carrots. Add bacon $2.00, add shrimp $4.00, add chicken $4.00, add duck confit $5.00

Wine bank's belly buster shepherd's pie served with, a rich guinness gravy, topped with caramelized onions and toast points

Mustard crusted salmon on a bed of dill creme fraiche, served with roasted red potatoes, sauteed asparagus and carrots

Sesame crusted ahi tuna on a bed of tomato fresco, toasted couscous, quinoa and wheat berries

Fresh atlantic salmon pan seared and topped with a light lemon caper beurre blanc, served with sauteed asparagus and carrots

Salmon, ahi tuna and shrimp dressed with a sweet thai chili and basil pesto sauce served on a bed of angel hair tossed with red peppers and onions

Made by famous chocolatier david ramirez