with medjool dates, dried apricots, candied walnuts, local honeycomb, and toasted baguette
a)red dragon~united kingdom~cows milk, semi- welsh cheddar with wholegrain
mustard seeds and welsh ale
b)cambozola~ germany~cow’s milk, is considerably milder than gorgonzola and
features a smooth, creamy texture with a subdued blue flavour.
c)bavaria blu ~ germany~ cow’s milk ~ mellow and buttery with notes of
grass and a bright acidity
d)mahon~spain~ cow’s milk ~ semi-firm, flavors buttery sharp, nuts, and slightly salty. rind is slightly red from being rubbed with paprika and olive oil
1 cheese $9 ~ 2 cheeses $14 ~ 3 cheeses $18 ~ 4 cheeses $21
blackened mahi-mahi tacos with a chipotle aioli, napa cabbage 12.
slaw, radishes, queso fresco, and house made pico-de-gallo
wine ~torrontes ~ toneless, mendoza ‘10 6
fettuccini pasta with marinated ribeye, caramelized onions, 23.
portobello mushrooms, baby spinach, bb’s rooftop oregano,
summer squash, and shaved asiago
wine ~ sauvignon blanc ~ steelhead, north coast ‘11 6
macadamia nut crusted mahi-mahi with sweet potato coconut, 26.
curry puree and ginger, spring pea risotto
wine ~ viognier ~ cambria, santa maria valley ‘12 8
pan roasted cod crepinette with bacon braised cannellini beans 28.
shrimp, green garlic butter, saffron curd lemons and arugula
wine ~ chardonnay ~ hartford court, russian river valley ‘12 12
pan seared maple leaf farms duck breast, with black eyed peas, 27.
tasso ham, snow peas, marinated tomatoes, cornbread croutons,
and a dukes boldcity bbq sauce
wine ~ bordeaux blend ~ chateau de l’estang, france ‘08 6
mojo marinated grilled 12oz. all-natural pork porterhouse with 26.
smoked poblano creamed corn, roasted potatoes and baby
heirloom tomatoes tossed with grilled salsa verde.
wine ~ carmenere ~ primus, colchagua valley, chile ’11 7
slow roasted springer mt. all natural ½ chicken, with a southern 24.
hominy succotash, savory tasso ham-smoky cheddar bread pudding,
pico de gallo, and an ancho bbq sauce
wine ~ pinot noir ~ buena vista, sonoma county ‘12 7
“bacon wrapped tenderloin” grilled florida black angus beef and 32.
grilled neuske’s bacon with fricassee of mushrooms, sweet peas
asparagus and cipollini onions, whipped potatoes and a
green peppercorn bordelaise
wine ~ cabernet ~ simi, alexander valley ‘11 850
or call us at (904) 306-0100