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  • Apres Menu For February 15

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    Janelle Bitker
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    This menu from Cerf Club offers a variety of small plates, cheeses, olives, cocktails and beers. Appetizers include nut mixes, marinated olives, a cheese plate and scotch olives. Entrees consist of Benton's ham, a chicory Caesar, brussels sprouts and a grilled mussel toast. For dessert there is lemon curd ice cream and chocolate chip cookies. A selection of barrel-aged cocktails and wines from around the world are available, as well as various beers from California and Japan.

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    February 15 menu for Apres, the new weekly wine bar at Cerf Club.

    Original Title

    Apres Menu for February 15

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    This menu from Cerf Club offers a variety of small plates, cheeses, olives, cocktails and beers. Appetizers include nut mixes, marinated olives, a cheese plate and scotch olives. Entrees consist of Benton's ham, a chicory Caesar, brussels sprouts and a grilled mussel toast. For dessert there is lemon curd ice cream and chocolate chip cookies. A selection of barrel-aged cocktails and wines from around the world are available, as well as various beers from California and Japan.

    Copyright:

    © All Rights Reserved
    Flag for inappropriate content
    5K views2 pages

    Apres Menu For February 15

    Uploaded by

    Janelle Bitker
    This menu from Cerf Club offers a variety of small plates, cheeses, olives, cocktails and beers. Appetizers include nut mixes, marinated olives, a cheese plate and scotch olives. Entrees consist of Benton's ham, a chicory Caesar, brussels sprouts and a grilled mussel toast. For dessert there is lemon curd ice cream and chocolate chip cookies. A selection of barrel-aged cocktails and wines from around the world are available, as well as various beers from California and Japan.

    Copyright:

    © All Rights Reserved
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    of 2

    WINE

    SPARKLING glass / bottle


    NV BIUTIFUL brut nature catalonia, sp 10/39

    NV BERTRAND ET LISE JOUSSET “rosé a lies” petillant naturale loire, fr 52

    13/14 CHRISTOPHE MIGNON brut nature festigny marne valley, fr 85

    ROSÉ
    2017 CERF CLUB “deerblood” rosé north coast, ca 10/32

    2017 DEUX PUNX rosé pinot gris santa cruz, ca 10/39

    2016 DOMAINE BRAND “fleur maceration” pinot gris/noir alsace, fr 50

    WHITE
    2017 SUBJECT TO CHANGE roussanne, marssanne bonofilgio mendocino, ca 44

    2017 CERF CLUB “naturfreunde” sauvignon blanc north coast, ca 10/39

    2016 SARAZINIERE “le pavillion” chardonnay macon bussieres burgundy, fr 12/44

    2016 TRAILMARKER chardonnay chapel vineyards santa cruz mtns, ca 65

    2016 CERF CLUB “tenkara” white rhone blend sierra foothills, ca 10/39

    2015 TEUTONIC “pigs & swords” white blend (mag) willamette valley, or 90

    RED
    2017 SUBJECT TO CHANGE field blend sun hawk vineyards mendocino, ca 12/44

    2016 HATTON DANIELS zweigelt mokelumne glen vineyards lodi, ca 50

    2017 CERF CLUB “en plein air” carbonic zinfandel venturi vineyards mendocino, ca 10/39

    2013 COBB “coastlands 1906” pinot noir sonoma coast, ca 125

    2016 PAX gamay noir sonoma coast, ca 75

    2017 CERF CLUB “peregrine” syrah rodnick farms chalone, ca 12/45

    2016 CHATEAU GRAND PRE gamay noir fleurie, fr 60

    2017 KIVELSTADT “old wyves tale” carignan cooley ranch alexander valley, ca 55

    2016 CERF CLUB “caravane” california rhone blend sonoma valley, ca 10/38

    2006 HEITZ CELLARS cabernet sauvignon martha’s vineyard napa valley, ca 360

    CERF CLUB
    February 15th, 2019

    MENU BARREL-AGED SESSION COCKTAILS

    NUT MIX BAMBOO 10


    pimenton, cumin, black pepper, brown sugar amontillado sherry, dry vermouth, bitters
    4
    ADONIS 10
    manzanilla sherry, sweet vermouth, bitters
    WARM MARINATED OLIVES
    fennel, chili, garlic, rosemary & lobster mushroom oil
    JAGUAR SHARK 10
    6
    manzanilla sherry, falernum, carthusian bitters

    CHEESE PLATE
    Nicasio Square, San Andreas, Humboldt Fog,
    sweet & savory jams, seeded lavash
    (gluten-free crackers upon request)
    SAKE
    14

    AKITABARE KOSHIKI 9
    SCOTCH OLIVES round, smooth, light & balanced
    spicy tomato sauce, fresh mozzarella, grilled ciabatta
    10 TEDORIGAWA KINKA 11
    unpasteurized. fresh, lively, fruity & expansive
    BENTON’S HAM
    ricotta, pepper jelly, cornmeal-scallion waffle   TAMAGAWA RED LABEL 12
    10 unfiltered. rich, robust, dynamic & nutty

    CHICORY CAESAR
    country ham XO, fried shallot, mint
    11
    BEER
    CRISPY BRUSSELS SPROUTS
    ginger-scallion oil, shichimi, blood orange SAPPORO 22oz can 8
    12
    CALICRAFT ROSÉ ALE 6
    GRILLED MUSSEL TOAST FORT POINT KSA KOLSCH 6
    mizuna, herbs, radish, roasted garlic-miso aioli
    8 FORT POINT VILLAGER IPA 6

    FORT POINT ANIMAL IPA 6


    LEMON CURD ICE CREAM
    graham cracker crumble, confit buddhas hand   FORT POINT NITRO PORTER 6
    8
    MILLER HIGH LIFE 7oz pony 2

    WARM CHOCOLATE CHIP COOKIES


    sel gris
    5
    CERF CLUB

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