Vertical Wine Bistro - Permanently Closed

Charcuterie

chef's selection

• ThreeUS$ 16,00
• FiveUS$ 23,00

Artisanal Cheeses

chef's selection

• ThreeUS$ 16,00
• FiveUS$ 23,00

Roasted Bone Marrow

perfectly roasted beef marrow served in the bone paired with savory braised beef cheek

Grilled Artichoke

grilled and brushed with garlic and herb olive oil, served with lemon basil aioli and clarified butter

Shrimp Cocktail

jumbo tiger prawns served chilled with traditional cocktail sauce

Pacific Scallops

fresh-caught scallops sauteed in a white wine butter sauce atop a smooth fava bean puree

Shishito Peppers

sauteed peppers tossed in house ponzu sauce

Oysters

Daily variety served on half shell with tabasco and mignonette sauce

Street Vendor Calamari

Kicked up calamari. Tossed with shishito and calabrese peppers with a light ponzu drizzle

Cauliflower & Quinoa

Oven-roasted cauliflower and red quinoa salad with roasted pepitas tossed in olive oil and fresh-squeezed lemon juice

Wedge Salad

Quarter head of iceberg lettuce covered in bourbon maple-glazed bacon, dried cranberry, candied pecans and bleu cheese dressing

Grilled Caesar Salad

Grilled romaine lettuce and croutons drizzled in with house-made classic Caesar dressing sprinkled with fresh parmesan cheese and topped with an anchovy filet (chicken +$5)

Grilled Vegetable Salad

Grilled vegetable medley, seasoned avocado and frisee

Lobster Bisque Soup

Tomato and cream based soup with fresh lobster tail pieces served with toasted baguette

Classic Tomato

House-made classic tomato soup served with a side of garlic bread

Cast Iron New York

Prime New York cut grilled to temp and finished sizzling on a hot cast iron plate topped with half bulb roasted garlic and accompanied by fresh French baguette, broccolini and baby carrots

Fillet Mignon

Bacon-wrapped filet cooked to temp with gorgonzola potato gratin grilled asparagus and green peppercorn sauce

New Zealand Rack of Lamb

Tender New Zealand lamb served with house made potato gnocchi with bleu cheese and red pepper sauce

Steak au Poivre

prime cut filet with a black pepper crust, gorgonzola potato gratin and grilled asparagus

Flat Iron Steak

Slow cooked sous vide steak finished on the grill for the perfect sear served with garlic mashed potatoes and roasted baby carrots topped with a slice of our red wine butter

Bone-In Grilled Heritage Pork Chop

tender grilled pork chop served with grilled peaches in red wine jus on a bed of garlic mashed potatoes

Beef Bourguignon

5 hrs. slow cooked beef cheek with fingerling potatoes baby carrots and lardon

Brick Chicken

airline chicken breast baked under a hot red brick for the perfect sear, rosemary jus, served on a bed of garlic mashed potatoes and oven-roasted vegetables (ask about our classic roasted chicken)

Duck Breast

pan-seared duck breast with grilled polenta, golden beets and wild berry gastric

Roasted Salmon

Wild caught cold water salmon pan roasted and served on a bed of grilled asparagus, and topped with our grain mustard and lobster sauce (sunny side up egg +$2)

Pan-Seared Wild Sea Bass

perfectly seared wild sea bass served on a bed of sweet carrot puree with capers, tomatoes and a brown butter sauce

Alaskan King Crab

fresh caught legs served with roasted vegetables fresh lemon wedges and clarified butter

Seafood Pasta

a medley of seafood (upon availability) in a lobster and tarragon sauce with a touch of ceam

Pesto Pasta

house-made fettuccine tossed in fresh house-made pesto sauce and cherry tomatoes (grilled chicken breast +$5)

Classic Risotto

creamy, slow cooked risotto with oven-roasted oyster and shitake mushrooms and truffle oil (shrimp +$5)