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Eat

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—  DINNER  —

four-course chef's tasting menu 64
seasonal wine pairings 42

 

red trout crudo, pickled pink lady apple, horseradish, puffed quinoa* 10
wagyu beef tartare, wild ramps, sea urchin, lime, sesame* 12
smoked burrata, new potato, green beans, mustard seed, basil 10
squid, potxa beans, cucumber, avocado, mint, toasted pistachio 10

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red gem lettuces, red radish, shiso green goddess, furikake 10
crispy pork belly, strawberry barbecue sauce, garlic scapes, spring onion 10
ricotta mezzaluna, porcini mushroom, asparagus, preserved lemon* 15
potato gnocchi, squid ink, bottarga, calabrian chili, fava beans 15

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alaskan halibut, pimentón broth, romano beans, summer squash, chickpeas 28
cattail creek lamb, wild ramp spaetzle, purple broccolini, kalamata olive 30
grass fed ribeye, bok choy, baby carrots, toasted peanut satay sauce 29

 
 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Mushrooms are an uninspected product. Changes and modificications of the menu are politely declined.
A 20% service charge will be added to parties of 6 or more.


 

 
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—  SNACKS  —

Handmade daily, exclusively in-house

 

oysters 3/each*
fermented rhubarb mignonette,  carrot + fresno chili hot sauce

‘little t baker’ rustic levain, porcini butter 4
smoked olives, orange, thyme, garlic 5

house made boquerones, shallot, pan tomate 6
black locust farm turnips, seaweed butter 6
duck prosciutto, smoked rhubarb jam, pickled ramps 6
grilled padrón peppers, roasted garlic, white miso 6
chicken liver mousse, cherry cornbread, pickled shallot 6
tomme de chevre, apricot, poppyseed crackers 8

large koji rubbed ribeye + salad + sides + sauces 125 (serves 3 to 4 people)

(hint: ask about our ice cream flavors)

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Mushrooms are an uninspected product. Changes and modificications of the menu are politely declined.
A 20% service charge will be added to parties of 6 or more.