European
a.o.c. winebar
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A.O.C. WINE CLUB
Current Wine Club Selection
A thoughtfully curated rotating selection of some of our finest bottles.
Each three-bottle pack comes complete with detailed tasting notes written by Caroline Styne with pairing suggestions and the origin stories that make these wines so special. Discover wine makers that we love, varietals you may have never tasted and create new traditions with each bottle.
A.O.C. TO-GO
from our store
The A.O.C. Cookbook
by Suzanne Goin with wine notes by Caroline Styne. More than just a collection of recipes, this book is full of eye-opening information and techniques that will have you achieving restaurant-quality results at home.$35.00
Sunday Suppers at Lucques
by Suzanne Goin. With this now classic book, Suzanne first shared her commitment to the freshest ingredients available and her way of combining those ingredients in novel but impeccably appropriate ways.$50.00
A.O.C. Bottle Beanie
Black knit beanie with a.o.c. bottle logo.$35.00
A.O.C. Hoodie - Small
Black Hooded Sweatshirt with a.o.c. logo sleeve.$65.00
A.O.C. Hoodie - Medium
Black Hooded Sweatshirt with a.o.c. logo sleeve.$65.00
A.O.C. Hoodie - Large
Black Hooded Sweatshirt with a.o.c. logo sleeve.$65.00
A.O.C. Hoodie - Extra Large
Black Hooded Sweatshirt with a.o.c. logo sleeve.$65.00
a.o.c. to-go
bacon-wrapped dates
stuffed with parmesan$12.00the farmer’s plate
roasted vegetables, muhamarra & chickpea purée, burrata & grilled toast$20.00charcuterie board
pork rillettes, assorted salumi, chorizo & grilled toast$24.00three cheese plate
with accompaniments$23.00five cheese plate
with accompaniments$37.00marinated olives
$9.00marcona almonds
$9.00a.o.c. sourdough #2
$9.00extra grilled toast
$1.00smoked speck focaccia
comte, dried figs & calabrian chile honey$22.00braised leeks
green garlic, taleggio & hazelnut vinaigrette$22.00lettuces
romeo’s salanova lettuces, meyer lemon cream & persian mint$20.00arugula, cherries salad
pickled rhubarb & miticabra goat cheese$24.00tuna carpaccio
sauce gribiche & toasted sourdough breadcrumbs$26.00bok choy
bok choy, avocado, radish, lemongrass, toasted peanuts & fried shallots$22.00suzanne's dad's steakhouse salad
early girl tomatoes, red onion & beyley hazen blue$24.00OUT OF STOCKclams
sherry, sliced garlic & toast$24.00arroz negro
sofrito, squid & saffron aïoli$28.00brioche
prosciutto, gruyère & egg$24.00OUT OF STOCKgreen quinoa dumplings
sugar snap peas & sumac yogurt$25.00
bucket of fried chicken
romesco aïoli & chili-cumin butter. served in an 85oz. bucket!$75.00spanish fried chicken
romesco aïoli & chili-cumin butter$27.00scottish salmon
beet tartare, crème fraiche & cucumber$32.00
hanger steak
cipollini onions, ramp butter & arugula$38.00market fish
nettle soubise, citrus & green olives in green harissa$34.00liberty duck breast
savoy cabbage & pickled raisins$42.00lamb chops
artichoke salsa, black olives & cumin crema$38.00braised short rib
potato purée, swiss chard & horseradish cream$52.00OUT OF STOCKsoft polenta
wild mushrooms, Swiss chard, mascarpone & gremolata$42.00Half - roasted chicken “ode to zuni”
panzanella, fennel & green olives$42.00Whole - roasted chicken “ode to zuni”
panzanella, fennel & green olives$84.00crushed weiser potatoes
$16.00cauliflower
curry & red wine vinegar$16.00farro & black rice
currants & pine nuts$16.00french fries
aleppo aïoli, rosemary & sage$15.00young broccoli
shallot, garlic & arbol chili$18.00grilled porcini
rosemary, pecorino & sourdough breadcrumbs$26.00OUT OF STOCKbittersweet chocolate torta
salted caramel, espresso & vanilla$16.00butterscotch pot de crème
crème fraîche & salted cashew cookies$16.00
ID REQUIRED
NV J. Lasalle Brut
$50.00
Request advisory
Sorry, no substitutions at this time.
But please indicate if you have allergies or other requests here:
1
All hours
| Sunday | 2:15 pm - 9:00 pm |
| Monday | 1:15 pm - 5:45 pm, 6:00 pm - 8:00 pm |
| Tuesday | 1:15 pm - 5:45 pm, 6:00 pm - 8:00 pm |
| Wednesday | 6:00 pm - 8:30 pm |
| Thursday | 6:00 pm - 8:30 pm |
| Friday | 6:00 pm - 9:15 pm |
| Saturday | 11:00 am - 2:15 pm, 6:00 pm - 9:30 pm |
Restaurant info
After opening critically acclaimed Lucques in 1998, the duo of 3 time James Beard Award winning chef Suzanne Goin (Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016, Best Chefs in America - California 2006, Best Cookbook - Cooking from a Professional Point of View 2006) and James Beard Foundation’s Outstanding Restaurateur of the Year 2018 Caroline Styne embarked on A.O.C., the area’s pioneering wine bar that first paired an indulgent list of wine by the glass with a menu of market-driven small plates.
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