The Foxtail on the Lake

GF: GLUTEN FREE Allergy: Shellfish, Dairy, Chives ½ pound grilled Alaskan King crab legs and served in the shell w/ old bay garlic butter to dip in. Can also be served cold if desired.

Allergy: Gluten, Dairy GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION. Modify: Sub crostinis with gluten free toast. Stracciatella Burrata cheese, figs, apricots, cherries, black pepper, truffle drizzle and served with crostinis. Additional info: Mostarda is a northern Italian condiment made of candied fruit and mustard flavored syrup. Dried figs, apricots, cherries and candied ginger are mixed with sugar and white wine to make a jam. It is topped with 3 oz of burrata and drizzled with truffle oil. GLOSSARY: Burrata cheese- Mozzarella family with cream added for silky texture. Stracciatella - is a type of pasta filata (spun paste) cheese made from finely torn shreds of freshly stretched mozzarella. It has a light, bouncy texture and lactic sweetness.

Allergy: Gluten, Garlic (Allium), Dairy, Nightshade (bell pepper) White and dark chicken, Mediterranean spices, garlic, soy, cabbage, red bell peppers, phyllo dough, mozzarella cheese, harissa garlic aioli, french fries. Additional info: Marinated dark and white chicken (Mediterranean spices, lemon garlic, soy) mixed with cabbage and red bell pepper and wrapped in phyllo dough. Almost like an “eggroll”. Served with harissa garlic aioli and fries. 3 per order but you may add on extra rolls for an upcharge.

GF: GLUTEN FREE Allergy: Allium (Garlic) /Cross Contamination, Cilantro, Nightshade (cayenne). Approved Modifications: No Cilantro lemon, cayenne, cilantro, garlic Additional info: 1 pound chicken wings brined and smoked in house, finished Lebanese style with lemon, cayenne, cilantro and garlic.

Allergy: Shellfish, Gluten (brioche, cross-contamination), Allium, Nightshade, Egg (mayo) (1) 2.5 oz Lump and King crab cake served on a slice of brioche, avocado, wasabi aioli, jalapenos, shallots, red pepper, chives, parsley and topped with crispy shallots. Additional info: There are jalapenos and shallots but it’s not spicy. The crab cake is already mixed with jalapenos, red pepper, chives, parsley, wasabi aioli (mayo) and can’t be modified.

Hummus Trio (To Share Section) $19 GF* 3 dips, (garlic hummus, labneh, muhamera). House made pita, crostini, cucumbers. Allergens: allium, nightshade, gluten, dairy, nuts

GF* - THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION . Allergy: Gluten (pita), Dairy, Allium (onions, garlic), Nightshade (bell pepper) & Nuts. Allowed Modifications: No Pita (Gluten) No Salsa (Nuts) No Salsa (Nightshade) yogurt, olive oil, walnut, fresno chiles, mint, house pita Additional info: Labneh is yogurt that has the water strained out creating a thick, creamy texture. We add olive oil, dried mint and garlic and finish with a fresno walnut relish. Served with house pita.

roasted red pepper, red onion, fennel, lemon & olive oil Allergies: Allium, nightshade

GF: GLUTEN FREE Allergy: Dairy, Garlic, Nightshade, Egg Approved Modifications: No Aioli (Nightshade, Garlic) Ingredients: Spanish octopus, red potatoes, harissa butter, shishito peppers, fresno aioli, lemon wedge, micros Additional info: 4oz pre tenerdized Spanish octopus braised in fresh herbs, lemons, then sauteed with harissa butter, potatoes and shishito peppers, topped with a fresno aioli. Shishito peppers- sweet East Asian pepper, mild spice

spicy fresno and garlic hummus, cucumbers, house pita Additional Notes: A smooth thick mixture of mashed chickpeas with tahini (sesame paste), olive oil, lemon juice and garlic, red pepper and fresno. Served with our freshly baked pita bread and sliced cucumbers. Allergy: Gluten (pita), Garlic, Nightshade (bell pepper), Sesame

Allergy: Gluten (pita), Allium (Onion, Garlic), Nightshade ( red pepper, tomato) GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION. Modify: Sub pita with gluten free toast. Ingredients: Red bell pepper and garlic hummus, pita, parsley, onion, tomato salad, kefta kabobs Two 3 ounce grilled Kefta kabobs served with grilled pita bread, side of garlic hummus and parsley/onion/tomato salad.

lobster, chive, celery, spicy aioli, lemon ALl mixed Allergies: Dairy, allium

Allergy: Gluten, Dairy, Nuts, Allium (garlic rub) Toasted ciabatta bread, goat cheese, walnuts, dates, pork belly rubbed with garlic, honey balsamic glaze

tahini miso sauce, red onion, red pepper, cilantro, almond & capers Allergies: Gluten, garlic,

GF- Gluten Free Allergies: Dairy, Shellfish, Allium , Nightshade, dairy 3 U10 diver scallops, citrus, beurre blanc, salsify root, chive lemon wedge. Add an extra scallop for an upcharge of $7.

rag, savory, ouzo feta shishito, cristini Allergy: Shellfish, Allium (Onion, Chives, Garlic), Gluten (Crostini), Nightshade (tomato), dairy feta 5 large shrimp served with 4 crostinis in a tomato ragu sauce, red onion, grape tomato, ouzo, shishito pepper, feta, chives

GF: GLUTEN FREE Allergy: Dairy (goat cheese), Allium (onions), Nightshade (tomato) Roasted Beets, goat cheese, pumpkin seeds, red onions, cherry tomatoes, arugula & romaine, citrus lemon & extra virgin olive oil

GF: GLUTEN FREE Allergy: Dairy (burrata), Allium (shallots in the dressing), Nuts (almonds), Nightshade (red peppers, tomato) Burrata, cranberry, almonds, red pepper, bacon, tomato and tossed in a white balsamic blue cheese vinaigrette.

frisse, arugula, ricotta salat pistachio and yuzu vinaigrette Allergens: Allium, Dairy*, Nuts* garlic in dressing

Allergy: Gluten (Toasted Pita), Nightshade( pepper, tomato), Allium (garlic), Cashew (sumac) Shredded cabbage, chopped Boston lettuce, cucumber, red onion, cherry tomato, radish, scallion, mint, parsley, cilantro, pita chips, sumac and dried mint dressing.

GF: GLUTEN FREE Allergy: Dairy (goat cheese), Allium (onions), Nightshade (tomato) Roasted Beets, goat cheese, pumpkin seeds, red onions, cherry tomatoes, arugula & romaine, citrus lemon & extra virgin olive oil

GF: GLUTEN FREE Allergy: Dairy (burrata), Allium (shallots in the dressing), Nuts (almonds), Nightshade (red peppers, tomato) Burrata, cranberry, almonds, red pepper, bacon, tomato and tossed in a white balsamic blue cheese vinaigrette.

Allergy: Gluten (Toasted Pita), Nightshade( pepper, tomato), Allium (garlic), Cashew (sumac) Shredded cabbage, chopped Boston lettuce, cucumber, red onion, cherry tomato, radish, scallion, mint, parsley, cilantro, pita chips, sumac dressing.

Allergy: Gluten (Toasted Pita), Nightshade( pepper, tomato), Allium (garlic), Cashew (sumac) Shredded cabbage, chopped Boston lettuce, cucumber, red onion, cherry tomato, radish, scallion, mint, parsley, cilantro, pita chips, sumac dressing.

Almonds, green grapes, cucumber, shishito Allergens: Gluten, Allium, Nut

GF: GLUTEN FREE Allergy: Shellfish Beau Soleil Oysters - East Coast Beausoleil oysters are a type of Eastern oyster that are farmed in Miramichi Bay, New Brunswick, Canada. The name translates to "Beautiful Sun". Plump and firm with a delicate sweet flavor, a mild brininess, and a slight taste of yeast in the finish. Served with house cocktail sauce, mignonette, lemon wedge and tabasco .

GF: GLUTEN FREE Allergy: Shellfish. Sauce (Gluten, Onions) Beau Soleil Oysters - East Coast. Served with house cocktail sauce, mignonette, lemon wedge and tabasco . A dozen oysters. Plump and firm with a delicate sweet flavor, a mild brininess, and a slight taste of yeast in the finish. Beausoleil oysters are a type of Eastern oyster that are farmed in Miramichi Bay, New Brunswick, Canada. The name translates to "Beautiful Sun".

Allergy: Dairy, Gluten, Allium Description: 1 oz fish roe (caviar), housemade crème fraîche, chives, lemon zest, toasted ciabatta Talking Points: Oscietra caviar is known for its savory, buttery, nutty flavor and firm texture.

GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION. Allergy: Allium (garlic, onion), Sesame, Shellfish (Cross Contamination), Gluten (Soy), Nightshade (pepper), Egg (mayo) Sushi rice, raw fish; tuna, smoked Scottish Salmon, hamachi, shrimp, serrano pepper, avocado, edamame, japanese salsa, poke sauce (ginger soy), wasabi furikake. Seasoned rub on the tuna.

Allergy: Gluten, Garlic, Sesame, Shellfish (Cross Contamination), Soy Sushi rice, filet mignon cooked medium, shishito pepper, shitake mixed mushrooms, poke sauce, chives, spicy crispy garlic, white sesame seed, sesame chili oil

green apple(MINT IN) puree, serrano, crispy shallots, citrus soy, EVOO** Allergies: Gluten, shallot,

GF - GLUTEN FREE Allergy: Shellfish 6 - U12 Shrimp, poached and chilled. Served with cocktail sauce, horseradish, lemon wedge

Allergy: Shellfish 20 Oysters, 20 Jumbo Cocktail Shrimp, 10 Crab Claws, 1 lb Crab Legs, 2 Lobster Tails Sauces: Cocktail Sauce, wasabi mayo, mustard mayo

Allergy: Shellfish, Gluten, Egg in wrapper and sauce 6 pieces, rice and soy paper, Maine Lobster, CELERY CUCUMBER avocado, torched wasabi aioli, SPICEY aioli, CHIVE soy glaze

GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION. Allergy: Sesame, Gluten (Soy), Shellfish (Cross Contamination), Allium (garlic, shallots), Egg, Cilantro Seasoned rubbed fresh salmon, sushi rice, spicy miso mayo, edamame, cucumber, avocado, fried shallots, ginger soy drizzle (poke sauce), toasted white sesame seeds, black sesame seeds, microgreens, cilantro

GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION. Allergy:Gluten, Garlic, Sesame, Shellfish, Egg Sushi rice, poached shrimp, radish, avocado, cucumber, spicy masago mayo, shiso furikake, poke sauce, togarashi, toasted sesame and black sesame

Allergy: Shellfish 10 Oysters, 10 Jumbo Cocktail Shrimp, 5 Crab Claws, 1/2 lb Crab Legs, 1 Lobster Tail Sauces: Cocktail Sauce, wasabi mayo, mustard mayo,

TUNA AVSPICEY MAYO WASABI AIOLI

bluefin tuna, chive, crispy garlic, kalamata olive aioli ** Allergies: Sesame, egg, garlic

GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION. Allergy: Gluten (soy ginger sauce), Garlic, Sesame, Shellfish (Cross Contamination), Egg (mayo) Big Eye Tuna, sushi rice, cucumbers, daikon, avocado, poke sauce, spicy mayo, black sesame, wasabi furikake seasoning, microgreens, cilantro

Allergy: Soy, Sesame Sushi rice, cucumber, avocado, daikon, edamame, Japanese eggplant, inari, ginger soy drizzle, toasted sesame, wasabi furikake

NOTE : This item can't be made withouth allium and gluten. Ingredients :Chives, shallots, capers, yuzu kosho, white soy sauce, olive oil, salt, peppers, mustard, mild tomato paste and lime zest. Decorated with full quail egg, olive oil drizzle, wasabi mayo, fried shallots, lime zest and crostinis. ALLGERGENS: Nightshade, Allium, Gluten, Egg

Allergy: Gluten, Dairy, Allium, Nightshade All flatbreads have a gluten allergy. Vegan flatbread dough, grilled chicken, shishito peppers, red onion, red bell pepper, brie and mozzarella cheese

Allergy: Gluten, Dairy, Nuts Extra virgin olive oil base, brie and mozzarella cheeses, mortadella(pork), pistachio, arugula & honey balsamic drizzle Individuals with a pork dietary restriction: Prosciutto is Italian for ham (pork).

Main Ingredients: Prosciutto, quince paste, manchego & provolone cheese, cilantro, calabrian chili Garnish: Cracked pepper, calabrian chili and oil Allergens: Gluten, Chilies, Dairy

Allergy: Gluten, Dairy Vegan flatbread dough. The taleggio cheese and mushrooms are stuffed in the middle of the bread and it is then topped with the honey, truffle oil and arugula. Taleggio is a mild yet a little funky, semi-soft cheese

Allergy: Gluten, Dairy, Allium, Nightshade All flatbreads are made with a vegan dough and contain gluten. House made vegan flatbread dough topped with za’atar spice, baked in our pizza oven and topped with tomato, cucumber, onion, radish, arugula and feta cheese. Zaatar is a wild Mediterranean oregano mixed with sesame seeds and sumac.

grilled salmon, mashed potatoes , asparagus, miso glaze Allergy: Dairy, Gluten (Can be gluten free without soy glaze) Allium, Dairy, MODS: no glaze soy, plain lentil and veg (allium)

Two patties, grilled and griddled, cheddar, lettuce, tomato, onions, bacon, house-made 1000, fries Temperature options are ‘Pink (med/med well)’ or ‘No Pink (well done) GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION Allergy: Egg (bun), Dairy, Allium, Gluten, Nightshade

Skirt steak is marinated and thinly sliced and cooked thoroughly. All the ingredients including onions, tomatoes, parsley, radish, tahini sauce are put together and placed on top of 2 thin pitas as a handheld ‘sandwich’ and served with fries and ketchup. Allergy: Gluten (pita), Allium (Onion, Garlic), Nightshade (tomato) This is a dairy free dish.

20 oz bone in ribeye, scallions, seasonal vegetable medley, spicy butter, borderlasise sauce Add side of Mash $3/ or Truffle fries $6 GF: GLUTEN FREE Allergy: Allium, Dairy, Gluten (cross contamination), alcohol Always get the cooking temperature for meats. Our cooking temperatures are as follows: Rare - Red cool center Medium Rare – Red warm center Medium - Pink warm center Medium Well to Well - Fully cooked with no redness

½ Amish chicken breast, thigh and bone in drum, marinated for 24 hours in Mediterranean spices. Grilled and served with garlic red potatoes, arugula and a side of garlic sauce. This dish is GLUTEN FREE. Allergy:Garlic, Dairy, Nightshade, Egg, Cashew

Crispy roasted duck, freekeh, trumpet, beech and oyster mushrooms, garlic, herb butter, parmigiano cheese Allergy: Gluten, Dairy, Allium (freekeh), Nightshade (freekeh) Additional charge to swap out protein: Filet $15 Lamb $18

Two 4 ounce Angus blend smash patties, swiss, cabbage slaw, garlic & ketchup dressing, tomato, pickles, served with french fries. Temperature options are ‘Pink (med/med well)’ or ‘No Pink (well done). Allergy: Gluten, Dairy, Allium, Nightshade. Bun contains egg. Available as Gluten Free with a GF Bun for an additional charge.

Main Ingredients: Chicken breast, brioche bun, chedder cheese, cabbage, pickles, garlic aioli, tomatoes & fries Garnish: None Allergens: Allium, Gluten*, Dairy*, Nightshade*

Main ingredients: Pappardelle pasta, mussels, clams, shrimp, scallops, squash, zucchini, red pepper, red onion, cherry tomatoes, thyme, white wine & herb butter Garnish: Grilled lemon wedge, salt, cracked pepper, lemon zest & crostini Allergens: Gluten, Shellfish, Allium*, Nightshade*

Vegetarian without the broth. Squash, onions, chickpeas, peppers, zucchini, harissa, moroccan spiced couscous. Garnished with cilantro. Traditional Moroccan dish with couscous with Mediterranean spices. Add for an additional charge; Chicken breast $5 Shrimp $6 Kefta $9 Allergy: Gluten, Onion, Garlic, Cilantro, Nightshade

Orzo, chicken, andouille sausage bang island mussels ,shrimp, scallop, clams, garlic, red bell pepper, onion, snow peas, saffron, parsley, cayenne Allergy: Onion, Shellfish, Nightshade, Gluten

6 ounce Certified Angus beef, mash potatoes, grilled seasonal vegetables, spicy butter, bordelaise sauce Our cooking temperatures are as follows: Rare - Red cool center Medium Rare – Red warm center Medium - Pink warm center Medium Well to Well - Fully cooked with no redness GF: GLUTEN FREE Allergy: Dairy, Onion, Nightshade

Main Ingredients: Bone-in pork chop, fingerling potatoes, brussels sprouts, bacon fat, mostarda, pear brandy, herb butter Garnish: Pork crispies, salt, pepper blend, evoo & micro greens Allergens: Allium, Chilies

Crispy seared filet, brick oven charred vegetables, cous cous & gremolata Key ingredients: Bronzino, red onion, tomato, fennel, red bell pepper, lemon & parsley Secondary ingredients: cous cous, caper, garlic, coriander, evoo Allergens: Gluten, allium, nightshade Modifications: No cous cous(gluten allergy) ALLERGY:Dairy, Garlic, Chili & Nightshade

Warm date walnut cake, caramel sauce walnut crumble, malted vanilla bean gelato Allergies: Eggs Dairy Gluten WALNUTS

Flourless chocolate base, chocolate mousse and covered in chocolate ganache and garnished with chocolate curls and served with a gluten free chocolate cookie. All desserts are made in house by our Pastry Chef, Laurie McNamara Allergy: Dairy, Egg, Cookie (Egg)

Orange cardamom creme brulee served with a date walnut cookie. Caramelized sugar and topped with seasonal fruit. Allergy: Dairy, Egg, Gluten, Gluten free without the cookie. All desserts are made in house by our Pastry Chef, Laurie McNamara

Pistachio graham cracker crust, black cherry sauce, topped with pistachios All desserts are made in house by our Pastry Chef, Laurie McNamara Allergy: Gluten, Nuts, Dairy, Gelatin

Similar to a twix bar. Gluten free sesame shortbread crust, spiced bittersweet chocolate and topped with sesame sesame brittle, thin layer of white chocolate ganache. Served with vanilla ice cream. All desserts are made in house by our Pastry Chef, Laurie McNamara Allergy: Gluten free (not dairy free), Sesame, Egg (crust), Dairy, Nightshade

Allergy: Dairy milk, cream, sugar, vanilla

8 pieces, rice and nori paper, imitation crab, avocado, cucumber Allergy: Gluten, Egg, Shellfish

Shell pasta, butter, parmesan cheese Allergy: Gluten, Dairy

4 ounce patty with American cheese, no toppings, served with french fries and ketchup Allergy: Gluten, Dairy

3 Grilled chicken fingers. Served with french fries and ketchup

Brioche bread, cheddar cheese, served with french fries and ketchup Allergy: Gluten, Dairy, Nightshade Brioche bread contains egg.

Shell pasta in a parmesan cream sauce Allergy: Gluten, Dairy

3 grilled shrimp, served with french fries and ketchup Allergy: Shellfish

House made flatbread dough, tomato ragu, mozzarella cheese and parmesan Allergy: Gluten, Nightshade, Dairy, Allium

Harissa sauce- diced tomatoes, red bell peppers, garlic, onion, Mediterranean spices, lemons, mint

During Brunch hours only

Allergies: GLUTEN, EGG

Allergies: GLUTEN DOES NOT CONTAIN EGG.

NO GLUTEN NO EGG

Bordelaise is a sauce flavored with red wine and shallots

Talking Points: ONE pita

Allergies: GLUTEN DOES NOT CONTAIN EGG.

avocado mash, grilled sourdough, almonds, arugula, chili oil, tomato, radish Available Saturdays and Sundays until 3:00pm GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION Allergy: Gluten, Nightshade, Nuts

Applewood smoked bacon, mozzarella, peppers, red onions, scrambled eggs, harissa Allergy: Gluten, Dairy, Nightshade, Allium, Egg

Pork Belly Egg, sweet potato, seasme, poke sauce spicey sauce Allergy: Gluten, Sesame, Honey

Asparagus, shishito peppers, red onions, tomato, mozzarella, harissa and breakfast potatoes GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION Allergy: Gluten, Dairy, Allium, Nightshade

Main Ingredients: Challah, cream cheese, dates, cherries, cream, cinnamon, nutmeg, vanilla Garnish: Date/cherry cream cheese, Lime zest Allergens: Gluten, Egg, Dairy, Chili

Jumbo lump crab, smoked mozzarella, tomato tarragon beurre blanc, breakfast potatoes. GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION Allergy: Shellfish, Dairy, Nightshade, Egg, Gluten Available Saturdays and Sundays until 3:00pm

Squash, zucchini, peppers, onions, feta, tomato basil beurre blanc, house potatoes. GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION Allergy: Dairy, Nightshade, Allium, Egg, Alcohol, Gluten Available Saturdays and Sundays until 3:00pm

6 mini Scones of the Week -2 blueberry lemon glaze -2 triple chocolate -1 orange cranberry -1 cheddar bacon cheesy/green onion topping served with whipped butter allergy: Dairy/Egg Allium

Chives, applewood smoked bacon, breakfast potatoes, toasted challah bread Available Saturdays and Sundays until 3:00pm GF*: THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION Allergy: Dairy, Gluten, Egg, Allium

Eggs cooked over medium, roasted tomato and pepper sauce, onions, garlic, Akawi cheese, sujuk, garnished with parsley, crostinis served on side Allergy: Dairy, Allium, Nightshade, Gluten (crostinis)

6 oz Filet mignon, breakfast potatoes, your choice of eggs (over medium, sunny side up, over hard, scrambled). GF* THIS ITEM CAN BE MADE GLUTEN FREE WITH MODIFICATION Allergy: Egg, Dairy, Gluten Available Saturdays and Sundays until 3:00pm

Lush and expressive with notes of baked apple, pear, vanilla, and toasted oak. Creamy on the palate with balanced acidity and a long, smooth finish. Suggested Pairing: Brick Chicken – The wine’s rich texture and toasty oak complement the garlic sauce and crispy-skinned chicken, while its bright acidity cuts through the roasted potatoes and keeps the pairing fresh and flavorful.

Hints of nuts and honey make this delicate white ideal as an aperatif or as an accompaniment to fish, fried seafoods and earthy mushroom based dishes. Serve: Chilled Classification: Pinot Grigio Alcohol content: 12.5 % vol. Grapes: Pinot Grigio 100% Year planted: 2009 First year of producion: 2012 Soil exposure: north Orientation rows: north south Fermentation: soft pressing, fermentation in temperature controlled stainless steel Refining: aged for 6 months in steel tanks

Vibrant and punchy aromatics of grapefruit, white peach and passionfruit with a scattering of tropical stone fruits. This wine demonstrates mouth-watering acidity, and minerality. Wine White Location: New Zealand, Marlborough Vintage: 2023 About Stoneleigh Stoneleigh is a premium NZ wine that expresses the vibrancy & fresh flavors of the Marlborough region through our minimal intervention winemaking philosophy & collaboration with nature. The cool climate, high sunshine hours and distinctive stone studded Rapaura soils in Marlborough provide the ideal conditions for our signature style – uniquely fresh, crisp & aromatically rich wine ripened by sunstones, sustainably sourced and vegan certified. Ultimately, at Stoneleigh we believe that beautiful things can happen when we partner with nature and actively work with it and it’s with this mindset that we stay committed to the environment and are proud to be on a sustainability journey.

Description: This Lake County Pinot Noir delivers bright cherry and raspberry notes with soft tannins and a hint of earthiness, ideal for approachable sipping. Pair with mushroom dishes or salmon to highlight its versatile, fruit-driven style. Pairing: Taleggio Flatbread – Outlier’s cherry and earthy notes balance the mushrooms and truffle, creating a harmonious pairing.

Certified organic and sustainably made, this Malbec delivers ripe plum, blackberry, and subtle floral notes with a touch of spice. Medium-bodied with smooth tannins and a vibrant, juicy finish. Suggested Pairing: Moroccan BBQ Ribs – The wine’s ripe fruit and spice are a natural match for the smoky, sweet-savory Moroccan BBQ sauce. Its acidity and tannin help cut through the richness of the ribs and fries, creating a bold and satisfying pairing.

Lush and full-bodied, Caymus is known for its signature style of ripe blackberries, cocoa, sweet vanilla oak, and velvety tannins. Rich, smooth, and crowd-pleasing. Suggested Pairing: Filet & Lobster Tail – The bold, fruit-forward profile of Caymus stands up beautifully to the seared filet, while the silky tannins and vanilla spice elevate the sweetness of the lobster and polenta.

Four Rose small batch, sweet vermouth, bitters, luxardo cherry syrup

Ingredients: Truman Organic Vodka, PAMA Pomegranate Liqueur, Lemon, Ginger, La Gioiosa Prosecco Brut This sparkling cocktail blends Truman Organic Vodka with tart pomegranate liqueur and zesty lemon, topped with Prosecco Brut for a refreshing, ginger-infused fizz. Its vibrant fruit and effervescence make it a lively, crowd-pleasing choice.

VEGAN No modifications allowed. Ingredients: Sneaky Fox Vodka, Elderflower liqueur, lavender demerara, lemon and strained into a rocks glass over crushed ice. Garnish : Dehydrated apple with pineapple frond (stem). Talking Points: This cocktail offers a delightful balance of floral sweetness, bright citrus notes, and a subtle herbal complexity. The Sneaky Fox vodka provides a smooth, neutral base that lets the vibrant lavender demerara shine through, adding a rich, floral depth with a touch of caramel sweetness. The elderflower liqueur enhances the cocktail’s floral profile, creating a light and fragrant undertone. The fresh lemon juice introduces a bright, tangy acidity that balances the richness, while the simple syrup adds a gentle sweetness. Served over crushed ice, it delivers a cooling and refreshing experience.

Ingredients- Empress 1908 Gin, St Germain, lavender demerara, lemon . Top it with La Giosa prosecco. Served in a champagne flute glass. Garnish: Lemon Twist

Ingredients: Strawberry Soju, Honey, Simple Syrup, Lemon, Orgeat This refreshing cocktail blends strawberry soju with honey, lemon, and orgeat for a sweet-tart profile with nutty almond undertones. Its light, fruity character is ideal for easy, summery sipping.

Ingredients: Dos Hombres Mezcal, Crème de Cassis, Lavender Demerara, Lime, Lemon, Tajin Dos Hombres Mezcal’s smoky intensity meets Crème de Cassis’ blackcurrant sweetness and lavender demerara, with a Tajin rim adding a spicy, citrusy edge. This vibrant, smoky cocktail offers a unique, bold experience.

Ingredients: Basil Hayden Bourbon, Canton Ginger Liqueur, Peach Syrup, Lemon This vibrant cocktail blends Basil Hayden Bourbon’s smooth warmth with sweet peach syrup and spicy Canton Ginger Liqueur, balanced by lemon’s tart brightness for a refreshing, summery sip. Its golden hue and bold flavors make it a standout choice for bourbon enthusiasts.

Ingredients: Angel’s Envy Bourbon, Smoked Vanilla Demerara, Angostura Aromatic Bitters, Maplewood Smoke Angel’s Envy Bourbon and smoked vanilla demerara combine with aromatic bitters and Maplewood smoke for a robust, smoky cocktail with warm vanilla undertones. Its bold, complex flavors make it a standout sipper for whiskey enthusiasts. This Old Fashioned style cocktail gets smoked to order and presented to the guest with smoking top still on.

Ingredients: Milagro Silver Tequila, Amaro Romano, Lime, Simple Syrup, Blood Orange Sour, Tiki Bitters, Tajin and Black Lava Salt Rim Milagro Silver Tequila and Amaro Romano’s herbal depth combine with lime and blood orange sour, finished with a Tajin and black lava salt rim for a complex, tangy cocktail with a spicy kick. Its bold, layered flavors appeal to adventurous drinkers.

Bumbu Rum, Orange liquor, Egg White, Lemon, Simple

A classic Sonoma Cabernet with bold blackberry, cassis, and hints of vanilla and cocoa. Medium to full-bodied with smooth tannins and a balanced finish. Suggested Pairing: Double Mousse Carrot Cake – The wine’s dark fruit and baking spice notes complement the rich textures and warm spice of the carrot cake, especially with the cookie butter mousse and caramel glaze.

Vibrant and approachable, this Cabernet delivers juicy black cherry, plum, and cedar with soft tannins and a touch of vanilla. Balanced and easy-drinking with a hint of rustic charm. Suggested Pairing: Grilled Peach & Halloumi Salad – The wine’s ripe fruit and subtle spice complement the sweetness of the grilled peaches and the savory, salty halloumi, creating a playful balance of flavors and textures.

Polished and expressive, this Napa Cab offers rich blackberry, plum, and baking spice notes, supported by smooth tannins and elegant oak influence. A refined yet accessible take from a top-tier producer. Suggested Pairing: Petit Filet Mignon – The wine’s structured tannins and dark fruit complement the richness of the filet and its bordelaise sauce, while the seasonal vegetables and mashed potatoes round out the pairing beautifully.

Lush and full-bodied, Caymus is known for its signature style of ripe blackberries, cocoa, sweet vanilla oak, and velvety tannins. Rich, smooth, and crowd-pleasing. Suggested Pairing: Filet & Lobster Tail – The bold, fruit-forward profile of Caymus stands up beautifully to the seared filet, while the silky tannins and vanilla spice elevate the sweetness of the lobster and polenta.

Description: This Lake County Pinot Noir delivers bright cherry and raspberry notes with soft tannins and a hint of earthiness, ideal for approachable sipping. Pair with mushroom dishes or salmon to highlight its versatile, fruit-driven style. Pairing: Taleggio Flatbread – Outlier’s cherry and earthy notes balance the mushrooms and truffle, creating a harmonious pairing.

Bright and layered, this cool-climate Pinot delivers red cherry, cranberry, forest floor, and spice with refined acidity and elegant structure. Food Pairing: Seared Diver Scallops – The wine’s vibrant acidity and red fruit lift the richness of the scallops and complement the beurre blanc, while its earthy notes play nicely with the dill and salsify root, creating a sophisticated and balanced pairing.

Description: A Syrah-led blend from Paso Robles, ‘Renegade’ delivers juicy blackberry and pepper notes with a smooth, spicy finish. Pair with barbecue ribs or smoked meats to highlight its bold, rustic charm. Pairing: Chicken Wings – The blend’s peppery blackberry notes cut through the Lebanese-style wings’ cayenne and garlic, creating a bold match.

Elegant and savory with dark berry fruit, black pepper, and dried herbs, this Syrah offers classic Rhône character with balanced tannins and a subtle earthiness. Food Pairing: Crispy Duck Risotto – The wine’s spice and structure stand up beautifully to the rich duck leg and umami-packed mushroom freekeh, while its acidity and earthy tones complement the cherry bordelaise for a deep, flavorful pairing.

Description: This Gigondas from Rhône’s Le Mas des Flauzières blends Grenache and Syrah for rich dark fruit, lavender, and earthy complexity. Pair with braised short ribs or game to accentuate its robust, Provençal character. Pairing: Roasted Cauliflower – The Gigondas’ earthy dark fruit enhances the almonds and pickled onions, complementing the cauliflower hummus.

Certified organic and sustainably made, this Malbec delivers ripe plum, blackberry, and subtle floral notes with a touch of spice. Medium-bodied with smooth tannins and a vibrant, juicy finish. Suggested Pairing: Moroccan BBQ Ribs – The wine’s ripe fruit and spice are a natural match for the smoky, sweet-savory Moroccan BBQ sauce. Its acidity and tannin help cut through the richness of the ribs and fries, creating a bold and satisfying pairing.

Vibrant and punchy aromatics of grapefruit, white peach and passionfruit with a scattering of tropical stone fruits. This wine demonstrates mouth-watering acidity, and minerality. Wine White Location: New Zealand, Marlborough Vintage: 2023 About Stoneleigh Stoneleigh is a premium NZ wine that expresses the vibrancy & fresh flavors of the Marlborough region through our minimal intervention winemaking philosophy & collaboration with nature. The cool climate, high sunshine hours and distinctive stone studded Rapaura soils in Marlborough provide the ideal conditions for our signature style – uniquely fresh, crisp & aromatically rich wine ripened by sunstones, sustainably sourced and vegan certified. Ultimately, at Stoneleigh we believe that beautiful things can happen when we partner with nature and actively work with it and it’s with this mindset that we stay committed to the environment and are proud to be on a sustainability journey.

A classic white Burgundy offering fresh green apple, lemon zest, and subtle toast. Medium-bodied with bright acidity and a hint of minerality, showcasing balance and finesse. Suggested Pairing: Savory Cheesecake – The wine’s citrus and mineral notes cut through the richness of the goat cheese, while its subtle oak pairs beautifully with the herbs and sweet tomato jam for a refined and unexpected match.

Lush and expressive with notes of baked apple, pear, vanilla, and toasted oak. Creamy on the palate with balanced acidity and a long, smooth finish. Suggested Pairing: Brick Chicken – The wine’s rich texture and toasty oak complement the garlic sauce and crispy-skinned chicken, while its bright acidity cuts through the roasted potatoes and keeps the pairing fresh and flavorful.

Brisk and aromatic, this Albariño shows lively citrus, green melon, white peach, and a signature salty snap from Galicia’s Atlantic coast. Crisp, refreshing, and seafood-loving. Alternate Pairing: Shrimp Saganaki – The wine’s acidity lifts the richness of the tomato-ouzo ragu and feta, while its citrus and mineral notes complement the shrimp’s natural sweetness and Mediterranean spices.

Hints of nuts and honey make this delicate white ideal as an aperatif or as an accompaniment to fish, fried seafoods and earthy mushroom based dishes. Serve: Chilled Classification: Pinot Grigio Alcohol content: 12.5 % vol. Grapes: Pinot Grigio 100% Year planted: 2009 First year of producion: 2012 Soil exposure: north Orientation rows: north south Fermentation: soft pressing, fermentation in temperature controlled stainless steel Refining: aged for 6 months in steel tanks

Mosel, Germany- From the blue slate villages of Bernkastel, Graach and Wehlen. Tasting Notes: Apple & Citrus. It is bright and pure with the classic white peach fruit and floral, flinty minerality that is so typical from blue slate. A plush attack on the mid-palate leads to a deliciously firm, delicate finish.

Lightly sparkling and delicately sweet with notes of peach, apricot, orange blossom, and honey. Low in alcohol with vibrant acidity and a clean, refreshing finish. Suggested Pairing: Strawberry Chocolate Cake – The wine’s floral sweetness enhances the strawberry and vanilla gelato swirl, while its bubbles and acidity lighten the richness of the chocolate cake for a bright, playful pairing.

Description: This vibrant rosé from Greece’s Peloponnese region, made primarily from Agiorgitiko grapes, offers crisp notes of strawberry and citrus with a refreshing finish. Perfect for pairing with light salads or seafood, it showcases the region’s bright, Mediterranean style. Pairing: Hummus and Veggies – Zoe’s crisp citrus and strawberry notes complement the spicy fresco and garlic hummus, enhancing the fresh cucumbers and pita.