STEP ONE:
Choose a Bottle of Wine

  • Boschendal, Chenin Blanc/Viognier, Sourth Africa
  • Laurent Miquel Rouge, Languedoc, France, 2017
  • Boschendal, Shiraz/Cab Sauv, South Africa, 2017
  • Malivoire, Small Lot Gamay, VQA, 2017
  • Laurent Miquel Blanc, Languedoc, France, 2018
  • Valle Dorado, Sauvignon Blanc, Chile, 2018
  • Bertiolo, Pinot Grigio, Italy 2017
  • Leaping Horse, Cabernet Sauvignon, California, 2018

STEP TWO
Choose a Salad

  • Caesar Salad (veg option, g-f option)
    artisan romaine+bacon lardons+parmesan breadstick
  • gNosh Salad (veg)
    broccoli, craisins, aged white cheddar, cashews, apples, red onion, shredded carrots+slaw dressing
  • Simple Salad (V, g-f)
    organic greens+tomatoes, cucumber, julienned sweet peppers & carrots+basil, maple & garlic vinaigrette

STEP THREE:
Choose a Pizza or Board

  • gNosh Pizza (veg)
    brie+roasted grape+arugula
  • Duck Pizza
    caramelized onion+candied bacon+balsamic glaze+ shaved parmesan+apple butter bbq sauce
  • Cellar Board (g-f option)
    selection of charcuterie & fine cheese+pickled veggies+warm house-cured olives+baguette

STEP FOUR
Choose 3 More Smallplates

  • Seared Scallops (g-f)
    seared on a slice of thick-cut double smoked bacon+braised Napa cabbage+clarified herb butter
  • Duck a L’Orange Wontons
    pulled roasted duck+jicama, daikon radish, green onion & carrot slaw+Grand Marnier & rice vinegar toss
  • Mussels & Microfrites (g-f)
    white wine, garlic, and herbs+shoestring fries
  • Stuffed Portobello Mushrooms (veg, g-f)
    roasted red pepper, olive, & tomato puree+topped with feta cheese & served on dressed greens
  • Sticky Asian Chicken Wings (g-f)
    egg coated & butter fried+cashews & cilantro+ponzu dip+warm edamame
  • Escargot (g-f option)
    Pernod & fennel cream+shaved parmesan & prosciutto+grilled bread
  • Piri Piri Cod Cakes (g-f)
    fresh cilantro+lime aioli+coleslaw
  • Phyllo Wrapped Brie (veg)
    triple cream brie+butter brushed pastry+baguette+chef’s choice compote