Chris McD's Restaurant & Wine Bar Menu

Makers Mark Bourbon with house espresso, brown sugar simple syrup, and a splash of Kahlua, shaken and served over a large rock

Choice of: Rare, Medium Rare, Medium, Medium Well, Well Done

A blend of five cheeses, blue crab, shrimp, and bread crumbs, served with crostinis.

Autumn Butternut Flatbread. Butternut, prosciutto di Parma, caramelized red onion, sage, goat cheese, parmigiano Reggiano, pesto, arugula, and balsamic reduction

Gorgonzola blue cheese, candied walnuts, Granny Smith apples, bacon, onion, and a warm sherry vinaigrette.

Assorted domestic and imported cheeses and meats, served with a savory fruit compote, olive tapenade, and crostinis.

One pound of mussels served in a garlic and white wine broth with a side of crostini.

Extra-large lump crab cakes made with a panko and Dijon base, topped with a roasted pepper aioli and Cajun slaw $25

Hawaiian Catch of the Day, Pan Seared. Served atop lions mane mushroom risotto with crispy pancetta ring and topped with caramelized pineapple and scallion and accompanied with a lemongrass, chili, coconut sauce.

Certified Angus Beef • Grilled to perfection. Choice of: Rare (dark red center), Medium Rare (warm red center), Medium (warm pink center), Medium well (light pink center), Well (done) • Suggested Wine: 2020 Trivento Malbec "Mendoza"

12oz Prime CAB strip. Butchered in house. Grilled to perfection. Choice of: Rare (dark red center), Medium Rare (warm red center), Medium (warm pink center), Medium well (light pink center), Well (done)

12oz CAB Ribeye. Butchered in house. Grilled to perfection . Choice of: Rare (dark red center), Medium Rare (warm red center), Medium (warm pink center), Medium well (light pink center), Well (done)

Smoked paprika, drawn butter. Broiled to perfection

Garden vegetables tossed with a spring green and romaine heart blend in our house cucumber dill dressing

Romaine, toasted parmesan croutons, and anchovy dressing

Romaine, toasted parmesan croutons, and anchovy dressing

Iceberg wedge with applewood bacon, red onions, heirloom baby tomatoes, and classic blue cheese dressing

Add a 4 oz. Protein to any Salad: U-8 Tiger Shrimp, $11; Grilled Faroe Island Salmon, $10; Organic Chicken Breast, $10; Prime Beef Tenderloin, $22

Flash fried XL rings with zucchini and squash, and served with a red chili mayonnaise.

Half pound of peeled jumbo shrimp served with a spiced cocktail sauce.

U-8 wild caught shrimp with a sweet coconut breading, lemongrass- mascarpone seafood whip, and scallion ginger and sweet chili sauces

A McDs classic! Ahi tuna marinated in a sesame soy vinaigrette with pineapple mango salsa , wasabi mustard, soy reduction and wonton chips.

With sautéed gulf shrimp and asparagus tips in a gorgonzola cream sauce | Choice of: Rare (dark red center), Medium Rare (warm red center), Medium (warm pink center), Medium Well (light pink center), Well (done) • Suggested Wine: 2019 Caymus Cabernet Sauvignon

With sautéed rock shrimp and asparagus tips in a gorgonzola cream sauce.

With rosemary new potatoes, grilled asparagus and a sweet garlic and thyme jus.

Broiled and topped with honey almond dill butter, fresh vegetable of the day and roasted garlic cream potatoes.

Fresh roma tomatoes, peas, prosciutto ham and spinach, sautéed with olive oil and fresh herbs | Add Cajun Cream +$3.00

Large House cut and house seasoned fries.

House fries seasoned with truffle sea salt.

Served with mushroom risotto, asparagus spears, and spiced tomato butter sauce

One pound of mussels served in a garlic white wine broth, with crostini

Assorted domestic and imported meats and cheeses with seasonal accoutrements and toasted crostini

Half pound of breaded and flash fried jumbo rings served with seasonal vegetables, fresh lemon, and red chili aioli

Gourmet U-8 shrimp sautéed in drawn butter, tossed in your choice of our Thai Curry or Cajun bayou sauce or chilled with spiced cocktail sauce

With tomato cucumber relish and gorgonzola cream sauce

U-8 wild caught shrimp with a sweet coconut breading, lemongrass- mascarpone seafood whip, and scallion ginger and sweet chili sauces

Crab Rangoon Flatbread – Toasted flatbread with shrimp and crab cream cheese spread, bell peppers, and scallions. Topped with soy reduction, sweet and sour sauce, and fried wonton strips

Beer-battered, fried to crispy perfection and served on grilled flour tortillas with napa and red cabbage slaw, mezcal mojo sauce, and cotija cheese

Pan-seared dumplings, made in house, with a Japanese inspired shrimp and lobster filling. Served over spring greens and a Togarashi-miso butter sauce

Smoked and fried to finish for the perfect crispy bite. Tossed in a brown sugar BBQ sauce and served with house dressing, carrots, and celery

Extra-large lump crab cakes made with a panko and Dijon base, topped with a roasted pepper aioli and Cajun slaw

Served with garlic breadcrumbs and spiced cocktail sauce

House smoked pulled pork with a cabbage blend, ginger, carrot, and scallion cream cheese with a sweet Thai chili sauce

Chardonnay • Luscious pear and tropical fruits, crisp acidity, gentle spice with hints of buttercream and vanilla on the finish.

Rose • This pale copper-hued rose is packed with delicious ripe fruit, recalling citrus, pear and peach. It has exceptional concentration and depth of flavor, with a sprinkling of pepper at the tail end.

Sauvignon Blanc • An exuberant wine boasting flavors of pineapple, stone fruit, bright citrus and a hint of herbaceous aromas.

Sauvignon Blanc • A fruit bowl of flavors including ripe gooseberry, passion fruit, fresh citrus and lime with exotic aromas.

Sparkling Wine • Made using the method traditional, this classic sparkler from this Napa Valley producer is crisp and clean with flavors of green apple and pear with hints of brioche and spice.

Sparkling Wine • Fruity and fragrant with clean notes of citrus, pears and apples along with slight hints of wisteria and elder.

Pinot Noir • Ripe cranberry, sweet cinnamon and fresh cherry on the bouquet. Red plum, bright cherry, and a hint of sweet tobacco, creating rustic layers of flavor with soft tannins.

Cabernet Sauvignon • Deep aromas and flavors of blackberries and dark plums, dried herbs and violets with a subtle hint of leather and a luxuriously long finish.

Cabernet Sauvignon • This wine is bold and intensely flavored. Dark fruits expand on the palate leading to sweet vanilla nuances on the enduring finish.

Cabernet Sauvignon • This Cabernet Sauvignon has lively plum flavors. Oak highlights the mid-palate and finishes with vanilla and toasty notes.

Cabernet Sauvignon • Hints of violet, graphite and leather add complexity to the blackberry, cherry, blueberry and plum fruit expression. Vibrant acidity and mature, muscular tannins.

Cabernet Sauvignon • A world renowned Cabernet with features of complex layers of velvety coffee grounds and Christmas plums and spices.

Cabernet Sauvignon • This wine evokes aromas of black cherry, raspberry and a hint of cocoa with flavors of black currant complimented by rose petals.

Red Blend • A rich dark red that offers aromas of ripe berries and plums, warmed by a hint of cocoa. Dried fruit and the taste of chocolate-covered cherries come through on the palate, while a wisp of smokiness. Tannins are rounded out by the ripeness of the berries.

Zinfandel • Each vintage, we harvest multiple diverse lots of Zinfandel that span the entire Sonoma County. The best of these lots are selected to make this wine. A small amount of Petite Sirah is added to honor century old traditions and to provide color and structure. The result is tantalizing raspberry, blueberry and classic briary, spicy flavors.

This wine features outstanding fruit from Dry Creek, Lodi and Amador, where Zinfandel has thrived for decades. Dark ruby color with bold aromas of black licorice, black pepper, cherry and baking spice. The palate is smooth with a hint of chocolate. The finish is voluptuous with soft, velvety tannins. 85% Zinfandel, 15% Petite Sirah and Syrah.

A well structured Napa Valley wine is filled with a rich bouquet of enticing lavender, wisteria, violet and rose petal notes that are intertwined with hints of black cherry, smoke and spices.

The Spur Red Blend • This blend of five different grape varietals displays enticing aromas and flavors of black cherry and blueberry, with hints of chocolate, anise, spiced and toasted oaks.

Merlot • This medium-bodied Merlot delivers aromas of spice and blackberry with the perfect balance of earth, cocoa and ripe cherry notes on the palate. The complex flavors are followed by a smooth, velvety finish.

Merlot • Dark Cherry and cigar box in the nose with lush black fruit flavors finishing smooth and long are the hallmarks of blending the powerful structure from Napa Valley and the ripe and lush fruit of Sonoma.

The best espresso martini in Columbia • With Three Olives vanilla vodka, Kahlua coffee liqueur, our hot fresh-brewed espresso, and a splash of cream

A floral twist on the classic Prohibition-era drink • Bombay gin, 1883 lavender and blueberry syrup, clover honey, and lemon juice

Tito's vodka, Bordeaux cherry juice, lime juice, Gosling's ginger beer.

A refreshing blend of Don Julio Blanco tequila, Grand Marnier and a splash of lime juice.

A sweet and tart classic with Three Olives citrus vodka, splash of sour, served with a sugared rim and a lemon.

Kahlua coffee liqueur blended with Three Olives vanilla vodka and cream makes this popular drink even better.

Chandon Brut with a splash of Chambord raspberry liqueur.

One pound of mussels served in a garlic white wine broth, with crostini

Assorted domestic and imported meats and cheeses with seasonal accoutrements and toasted crostini

Crab Rangoon Flatbread – Toasted flatbread with shrimp and crab cream cheese spread, bell peppers, and scallions. Topped with soy reduction, sweet and sour sauce, and fried wonton strips

Extra-large lump crab cakes made with a panko and Dijon base, topped with a roasted pepper aioli and Cajun slaw