bin + board WINE / CHEESE/ PROVISIONS Menu

Rich red fruit, mint, dried flower and spice notes play off bright acids and veins of saline-drenched minerals in a display of aromas, flavors and textures that dazzle all the senses. Think of it as a baby VVF, but with the tension of Verzenay. The blend is approximately 50% Verzenay and 50% Ay, Bouzy and Louvois, done about half in steel and half in oak.

Winemaker NotesBeautifully expressive, the 2021 vintage displays classic Chardonnay aromas of lemon and green apple, along with a mineral and floral edge. Scents of orange blossom and poached pear are followed by fragrant notes of linalool, hints of clove and even papaya. Fresh and bright acidity marks the palate, along with notes of citrus and wet stone leading to a full, lingering finish.

Tart cherry, cola,baking spices + earth.

Fresh cherry and dried raspberry flavors show a lot of cedar spice accents in this red, with a firm, minerally finish that has plenty of toasty notes.

Winemaker NotesCapturing the rustic elegance of the Anderson Valley, this wine begins with lively aromas of fresh-picked wild strawberry, dusty earth and sweet tobacco leaf. The dynamic strawberry aromas are echoed on the palate, where they are supported by supple tannins and a bright underlying acidity that adds energy and zest to a long, nuanced finish.

Winemaker's NotesA fluorescent ruby core and a flashing vermilion rim pour into the glass gracefully. Immediate aromatic complexities abound, rife with notes of black cherry, hibiscus, rose petal, a touch of strawberry, caramel apple and confectioner's chocolate. The entry dances across the palate with framboise, pomegranate and baking spices, enhanced by the soft texture and ripples of acidity. The piquant finish continues the flow of energy as the acid brings together notes of amaro and black cherry, yet again.

Rich aromas of black cherry, toasty oak and coffee extract that lead into a palate loaded with black currant, chocolate cookie and espresso flavors. The tannins are extreme yet still well polished.

Winemaker NotesPrunotto's Barolo is garnet red in color. The nose is complex and generous with pleasing aromas of rose petals, red fruit and spicy notes. The palate is full, well-balanced with velvety tannins.

Made from 100% Corvina, this structured, velvety red opens with enticing aromas of black-skinned berry, cedar and tobacco. The full-bodied, balanced palate offers blackberry jam, Morello cherry, licorice and black pepper alongside fine-grained tannins and bright acidity.

Cabernet Sauvignon w/ 3% Merlot and 3% Cabernet Franc, the deep garnet-purple colored 2017 Cabernet Sauvignon Throwback delivers creme de cassis, warm plums and baked blackberries with fragrant earth, black olives and yeast extract hints plus a touch of dried Provence herbs. Medium to full-bodied, the palate is a little chewy, hollow and simple, finishing relatively short.

Winemaker NotesThe 2019 Oakville Cabernet Sauvignon is an alluring shade of deep purple-red, concentrated all the way to the edge of the glass. From the glass, it radiates an array of aromas that includes blackberry, red currant, coffee, cocoa powder and white pepper. On the palate, the fine and chalky tannin provides an excellent balance of an initial firm grit that leads to a soft and melted finish. Flavors of sour cherry, red raspberry and chocolate invite another sip.Wood-grilled flat iron steak with caramelized root vegetables pairs beautifully with this wine. It is also a delicious choice with a cacio e pepe pasta, as the cheese and black pepper are a perfect match to the richness of the Cabernet.Blend: 89% Cabernet Sauvignon, 11% Merlot

Winemaker NotesLOLA's Cabernet Sauvignon is bright and fresh (for Cabernet especially) with aromas and flavors representing the entire raspberry bush. The bright acidity and firm natural tannin developed in this vineyard give the wine tremendous purity and age ability.

Winemaker NotesThe Lassegue 2018 shows a deep and intense color. The estate's terroir maximizedthe potential of this excellent vintage thanks to our 50+ year-old vines and the freshness from the limestone soils. On the nose, the richness of the Merlot iscomplemented by the extravagance of the Cabernet Franc, and after aeration thebouquet develops subtle notes of cassis and violet. The palate explodes with silky round red and black fruit, while the finish is dominated by black fruit with barely perceptible rounded tannins. The Lassegue 2018 is among the great vintages that are characterized by their freshness, complexity and power, a reflection of the estate's clay and limestone soils on the slopes. This is a vintage with an excellent potential for aging.Blend: 62% Merlot, 35% Cabernet Franc, 3% Cabernet Sauvignon

Made from a blend of Corvina, Corvinone, Rondinella, and other native grapes; farming is certified organic.Vinification: manual picking of carefully selected grapes last week of September; grapes to be dried naturally in a traditional fruttaio (drying room at 400 m a.s.l.) for about 100 days. Destemming and soft crushing of grapes during winter; fermentation at controlled temperature in oak truncated-cone vats for at least 30 days. Aged 24 months in wooden barrels, 8 months in the bottle.

Winemaker NotesWith its own distinct personality, Napanook presents a bold and vibrant character. Its exuberant fruit, smooth structure, and medium bodied texture lend to its immediate appeal.Blend: 88% Cabernet Sauvignon, 7% Cabernet Franc, 5% Petit Verdot

Winemaker NotesAt first glance, the 2022 Eight Years in the Desert looks to be almost black, but after closer inspection, a dark crimson starts to shine through with a tinge of purple on the rim. The nose is rife with notes of ripe blueberry, black plum, wild raspberry, espresso bean, sweet oak and a hint of creme de menthe and cedar. The entry is akin to walking through a tunnel of velvet walls with blackberry jam, reduced strawberry and a touch of rhubarb. Bright acidity throughout the palate, the wine closes with round, ripe tannins, fresh pluot and dark chocolate. Blend: BLEND Zinfandel, Petite Sirah, Syrah

Winemaker NotesThe nose reveals concentrated aromas of cedar, black plum and red currant jam, jasmine tea, dusty earth, and tobacco. The palate is dense with flavors of blackberry preserves, vanilla, and savory dried herbs. The finish reveals notes of oak influence---spice, vanilla, and savory barrel toast. The tannins are bold, ripe, and integrated, creating a lingering and mouth-coating finish.

cow // wisconsin // sharp, tangy + nutty // paired w/ dill pickle mustard

cow // utah / espresso + lavender rubbed - nutty + full flavored // paired w/ espresso + lavender infused honey

cow // switzerland // nutty + rich w/ hints of dried fruit // paired w/ bruleed apples

cow // netherlands // hard , butterscotch + caramel notes w/ nice crystallization paired w/ strawberry rhubarb jelly

cow // england // semi-firm - full, intense + sharp w/ buttery notes // paired w/ lemon curd fig jam

cow // great britain // semi-firm + crumbly, creamy sweetness - infused w/ blueberries // paired w/ lemon honey

cow *raw milk* // switzerland // creamy, tangy + sharp// paired w/ champagne blueberry jam

sheep // holland // semi-firm, nutty + subtly sweet // paired w/ hot peach chutney

sheep // france // buttery, herbaceous + nutty // paired w/ lavender fig jam

goat // spain // infused w/ black summer truffles // paired w/ truffle honey

goat // norway // whey cheese; fudge-like texture + sweet caramel flavor // paired chocolate candied hazelnuts

beef // lean + tender, w/ a sweet smell + taste // paired w/ cipollini balsamic onions

pork // italian dry-cured ham // paired w/ roasted garlic

pork // mildly flavored w/ pepper, nutmeg + allspice // paired w/ artichoke + calabrese pepper spread

pork // spiced w/ red pepper flakes + paprika // paired w/ marinated italian olives

pork // spanish, acorn-fed iberico - rich + savory // paired w/ paprika dusted crunchy quicos (corn nuts)

pork // spanish sausage w/ smoked paprika, freshgarlic, herbs + spices // paired w/ dried apricots

pork // blended w/ mild spices + marinated in red wine // paired w/ marinated artichokes + piquillo peppers

pork // coarsely ground w/ red chili + paprika // paired w/ marinated sundried tomatoes

beef + lamb // armenian-inspired w/ cumin, garlic + Georgia sumac // paired w/ herb-roasted cashews

wild boar // applewood smoked w/ rich flavor + texture // paired w/ spicy pickled green tomatoes

a melody of endive, radicchio + frisee, topped w/housemade mimosa grapes, 6mo manchego, pistachios +drizzled w/ red wine vinaigrette

a honey drizzled baked brie served w/ pistachios, dried figs + apricots, apple slices + sesame flatbread crackers

served w/ arugula, marinate mixed olives, e.v.o.o,fresh cracked pepper + a fresh thyme sprig + frenchbread

raw beef tenderloin sliced paper-thin w/ arugula,shaved parmesan, capers, pickled red onion + a drizzleof lemon mead vinaigrette

sushi grade, raw tuna w/ cucumber, frisee, herbs + lemon served over house-made spicy mascarpone + topped w/ crispy shallots - served w/ crispy crostini

three caramelized medjool dates stuffed w/ blue cheese+ topped w/ orange blossom honey + habanero sugar

smoked salmon served on mini toast bites w/ garlic +chive cream cheese, red onions, cucumber + capers

whipped burrata, goat cheese, dill + lemon spread w/ a touch of red pepper topped w/ asparagus + roasted sunflower seeds served on a garlic toasted crostini

smoked feta + artichoke // roasted sundried tomato + cippolini onion // roasted garlic + beet ~ topped w/ microgreens + served w/ pita bread (*gluten free cracker available upon request ~ add sliced cucumbers for $1.95*)

a duck breast ribbon served on warm bread w/ melted maple whiskey mascarpone, peppery arugula, brie + topped w/ julienne granny smith apples - served over a schmear of maple whiskey mascarpone + habanero sugar

Melty grilled cheese served on toasted baguettes: blue cheese w/ bourbon bacon jam // morel + leek monterey w/ course ground german mustard // jalapeno peppadew cheddar w/ orange + red pepper jam

corned beef pastrami served on a french baguette, topped w/ schellen bell alpline cave cheese, whole grain mustard + jameson braised cabbage, drizzled w/ touch of guinness honey - pressed // served w/ a side of smoked garlic + chile aioli for dipping, + a side of roasted potato salad tossed in a jameson mustard + mayo dressing

*sundried tomato, garlic, rosemary + basil goat cheese

prices are subject to change based on market fluctuations //cheeses + meats will change regularlyconsuming raw or undercooked meats, poultry, seafood,shellfish, or eggs may increase your risk of foodborneillness

Attention customers with food allergies: Please be awarethat our food may contain or come into contact with commonallergens, such as dairy, eggs, wheat, soybeans, tree nuts,peanuts, fish, shellfish, wheat or sesame

madagascar vanilla // salted caramel // dark belgian chocolate

raspberry fruit sorbet served over a bed of crushed macadamianuts + toasted coconut - drizzled w/ house-made fermentedstrawberry kiwi honey, finished w/ sweet coconut flakes +hibiscus sugar *vegan + gf *

house-made vanilla creme brulee w/ a crisp caramelized sugar ceiling *not available to go*

lady finger sponge cake soaked in espresso, topped w/ mascarpone cream + dusted with cocoa powder

a warm belgian pearl waffle served over a sweet chambord mascarpone, topped w/ vanilla gelato, drizzled w/ raspberry, jalapeno cowboy candy coulis - finished w/ hibiscus sugar.

house-made bread pudding infused w/ rum cherries + chocolate,baked to perfection served w/ a scoop of vanilla gelato +topped w/ chocolate sauce, caramel + bordeaux cherries

a decadent flourless chocolate torte served over a creamy espresso mascarpone drizzled w/ a tart Bordeaux cherry sauce, finished w/ a white chocolate chantilly *gf *

house-made cannoli filling w/ white chocolate chips,caramel + vanilla, finished with 2 cannoli shells fordipping, caramel drizzle + dark chocolate sea saltcrumble

a warmed, fudgy brownie served over a dulce de leche caramel topped w/ a scoop of salted caramel gelato, finished w/ bourbon chocolate sauce, dark chocolate sea salt dust + brownie brittle *brittle contains peanuts*

NY style cheesecake w/ a graham cracker crust set atop a white chocolate + dark chocolate drizzle, drenched w/ sparkling champagne glaze + a red wine strawberry sauce - finished w/ white + dark chocolate shavings + rose sugar

pistachio + ricotta creams layered between sponge cake,adorned a/ crushed pistachios + dusted w/ powdered sugar

a moist yellow cake layered w/ zesty lemon mascarpone + dusted w/ powdered sugar finished w/ a strawberry + lemon drizzle

creamy + tangy w/ a graham cracker crust, topped w/ whipped key lime mascarpone + lime zest