Clusters & Hops

Assorted cheeses from around the world with crackers and seasonal fruit.

Cheeses and imported meats with olives, crackers, and seasonal fruit.

Roasted tomato, caramelized red onion, goat cheese & mozzarella, roasted eggplant bruschetta, and chipotle aioli.

Topped with 2 1/2 year old.

Armenian flatbread, grilled herbed chicken, wild mushrooms, sour cream, cilantro, bruschetta, monterey-cheddar-jack, and Parmesan cheese.

Armenian flatbread with roasted eggplant, Parmesan, artichoke, goat cheese, bruschetta, monterey-cheddar-jack, then drizzled with white truffle oil.

Chipotle, blue, caramelized onions, bacon, and toasted walnuts.

Served with wild mushroom, herbs, tomato, garlic, caramelized onions with toasted baguette.

The perfect blend of nine different kinds of cheese and pasta blended and baked perfectly with white & black truffles for a 'hedonistic' finish.

A warm napolean of thin-sliced black angus roast beef, toasted crostini & sauces of black truffle demi-glaze and horseradish aioli.

Served with smoked salmon, chilled vodka, and all the garnishes.

Served with parmesan cheese, artichokes & grape tomatoes - red pepper vinaigrette, pear vinaigrette, blue cheese, or spicy chipotle dressing.

D'anjou pears, mixed organic greens, port soaked craisins, roasted walnuts, and maytag blue cheese.

Over organic mixed greens, toasted pecans, warm bacon & honey mushroom vinaigrette, and fuji apple.

Blue cheese, maple vin., raspberry chipotle, or pear vinaigrette.

Served with vine-ripe roma tomatoes, basil oil, and balsamic and prosciutto di parma served with grilled rosemary olive Tuscan bread.

On organic mixed baby greens, picholine and nicoise olives, grilled red onions, toasted walnuts, and rosemary-olive crostini.

On a napoleon of baked wonton, marinated jicama, mango and jalapeno, finished with chipotle, cilantro, and wasabi créme fraiché.

Served with wild mushrooms, warm bacon & honey dressing, smoked cranberries over organic mixed baby greens, toasted walnuts, and fiji apples.

Served with thin sliced black angus beef with two-year-old aged swiss cheese on grilled ciabatta bread & a truffle demi-glace and horseradish aioli.

Layers of german black forest ham, melted munster cheese, sun-dried tomato muffalato, and caramelized spanish onions.

Vine ripe heirloom tomatoes, basil-tomato oil & balsamic vinaigrette on toasted warm focaccia bread.

Roasted eggplant, caramelized onion, goat cheese, fig jam, lavender, and white truffle oil on grilled rosemary olive bread.

Served with five types of cheese including a little buttermilk-blue ... then grilled to perfection with truffle oil & served with a cup of soup or with mac-n-cheese.

Our famous truffled mac-n-cheese, topping over sliced black angus roast beef and truffled horseradish aioli.

Seared with toasted almonds and meyer lemon beurre blanc, snap peas, and 'pearls of pasta florentine.

Tournedos of herb-crusted filet mignon with a sauce of maytag blue cheese, truffle, and wild mushrooms.

On wasabi mashed potatoes and snap peas, broccoli slaw, maple ponzu, and wasabi aioli sauce.

San marzano bruschetta, artichoke, buffalo mozzarella melted to perfection and topped with fresh basil.

A perfect creamy blend of fontina, gruyere, and Parmesan cheese with pasta and white & black truffles for a hedonistic finish.

Assorted cheeses served with crackers, olives, and seasonal fruit.

Seared rare on avocado & cannellini bean puree, snap peas, slow-roasted thyme-pomodori. Marinated carrot/broccoli slaw, maple-sov ponzu, and wasabi aioli.

Herb crusted with gulf shrimp, toasted almonds, and meyer lemon beurre blanc, finished with snap peas and 'pearls of pasta artichoke/florentine.

Black truffle maytag blue cheese, roasted 'parm' potatoes, wild mushrooms, and cognac carmelized onions.

Served with a duck demi-glaze, asparagus, smoked port soaked cranberries, toasted pine nuts, and Oregon white alba mushrooms.

On tagliatelle with a dark chocolate shiraz demi-glaze of caramelized onion, baby carrots, and wild mushroom Madeira.

Wrapped in prosciutto bacon, grilled parmesan artichoke, and caramelized onion finished with spinach goat cheese and marsala sauce.

Served with organic mixed greens, potato pancakes, and sauteed balsamic wild mushrooms.

A drizzle of schraffenv berger chocolate infused 30-year-old balsamic vinegar and seasonal fruit.

Made with gale gands gourmet root-beer.

Walnut cake with a caramel banana dark rum sauce and toasted coconut.

Served with pecans, walnuts and vanilla ice cream, and spicy caramel sauce.

A peanut butter chocolate ganaché tarté, homemade gelato, a triple fudge chocolate marshmallow more, finished with a chocolate raspberry cabernet sauce.

Flavor du jour. Please contact the merchant for today's créme brule flavors selection.

Raspberry and strawberry tarté vanilla ice cream and berry coulis.

Double nut chocolate or vanilla chocolate, caramel, and/or strawberry sauces.

Kahula fudge nut brownie topped with chocolate chunk ice cream, white and dark chocolate sauce, cocoa powder, and chocolate nuts.

Seven of the finest assorted sinful chocolate sensations in the universe – sheer chocolate pleasure in both solid and liquid form.