S TA R T E R S
GORGONZOL A DATES · 9
serrano ham, saba, pine nut
paired with | Domaine La Tour Vieille ‘Reserva’:
Banyuls, France NV · 5.50 (1.5oz)
ROASTED CAULIFLOWER · 15
almond, golden raisin, almond cream,
calabrian chili, cilantro, crispy tempeh
paired with | Château Gaudrelle ‘Brut Millésimé’:
Vouvray, France ’14 • 12.50
BAKED BRIE · 16
apricot, caramelized onion,
candied walnut, grape, house cracker
paired with | Château de Valmer Demi-Sec:
Vouvray, France ‘17 • 12.50
FRIED CAL AMARI · 13
herbs, chili, preserved lemon relish, aïoli verde
paired with | Castell d’Or ‘Flama d’Or’:
Cava, Spain NV • 9.50
ROASTED GARLIC HUMMUS · 13
cucumber salad, aleppo oil, mizithra cheese
paired with | Mas Candí ‘QX’ Xarel-lo:
Penedès, Spain ’17 • 13.50
DUNGENESS CRAB CAKES · 19
cabbage slaw, red pepper remoulade
paired with | DeLille Cellars ‘Chaleur Blanc’:
Columbia Valley, Washington ’18 · 15.00
SOUPS AND SALADS
ADD: MARY’S GRILLED CHICKEN · 7
GRILLED HANGER STEAK · 9 OR SAUTÉED PRAWNS · 9
SOUP · 8
san marzano tomato
BONE BROTH · 8
wild mushroom or turkish curry
PURPLE CHOPPED · 11 half / 15 full
romaine, bacon, avocado, chickpea,
gorgonzola, sun-dried tomato, seeds,
parsley, sweet italian vinaigrette
ROASTED BEET · 11 half / 15 full
frisée, sorghum, barrel aged feta,
pickled fennel, citronet
KALE CAESAR · 11 half / 15 full
lacinato kale, romaine, crouton,
grana padano, caesar dressing
CRANBERRY CHICKEN · 13 half / 18 full
bacon, almond, celery, apple,
parmigiano-reggiano, dried cranberry,
scallion, cranberry-dijon vinaigrette
ROASTED FALL SQUASH · 14
apple butter, pumpkin vinaigrette,
pickled shallot, pepitas, barrel aged feta
paired with | Château de Valmer Demi-Sec:
Vouvray, France ’17 • 12.50
*BEEF TARTARE · 15
oil-cured tomato, aïoli, crispy caper, lemon,
shallot, egg yolk, potato crisp
paired with | Stag Hollow ‘Purple Café Selection’
Pinot Noir: Yamhill-Carlton, Oregon ’14 • 12.50
MUSSELS · 16
‘nduja, shallot, fennel, white wine,
black garlic, grilled bread
paired with | Nortico Alvarinho:
Minho, Portugal ’17 • 10.50
ROASTED BRUSSELS SPROUTS · 15
bacon lardon, candied walnut,
creamy mustard sauce, mint
paired with | Cossart Gordon ‘Fine Dry’
5yr Sercial Madeira: Portugal NV • 5.00 (1.5oz)
HAMACHI CRUDO · 18
pickled shallots, apple,
tender herbs, citrus gel
paired with | Tempus ‘Evergreen Vineyard’
Dry Riesling: Ancient Lakes, Washington ’18 • 12.50
SANDWICHES
SERVED WITH A CHOICE OF MIXED GREEN SALAD OR FRIES
SUBSTITUTE SWEET POTATO FRIES OR SOUP · 2
GRILLED CHICKEN & BRIE · 17
bacon, roasted apple, honey-sage aïoli, arugula
DUNGENESS CRAB ROLL · 22
celery, shallot, lettuce,
lemon-cayenne aïoli
THE IMPOSSIBLE ©
VEGAN BURGER · 17
white bbq sauce, fried leek, lettuce, tomato
*ROAST BEEF DIP · 19
bone marrow butter, provolone,
mirepoix spread, bone broth au jus
*CL ASSIC CHEESEBURGER · 17
tillamook cheddar, lettuce, tomato,
special sauce | add bacon or avocado · 3
PIZZAS
FOUR CHEESE & PEPPERS · 17
asiago, mozzarella, fontina, parmigiano-reggiano, roasted bell pepper sauce,
mama lil’s peppers, torn basil | add pepperoni · 3
paired with | Tempus Cellars ‘Evergreen Vineyard’ Dry Riesling: Ancient Lakes, Washington ‘18 • 12.50
GORGONZOL A & POACHED PEAR · 17
red wine poached pear, garlic oil, crushed walnut, caramelized onion, rosemary
paired with | Château de Valmer Demi-Sec: Vouvray, France ’17 • 12.50
ARTICHOKE & PESTO · 17
calabrian chile, roasted garlic, basil pesto, crispy breadcrumb
paired with | Bartholomew ‘Coyote Canyon Vineyard’ Albariño: Horse Heaven Hills, Washington ’18 • 12.50
PEPPERONI & MUSHROOM · 17
tomato sauce, mozzarella, oregano
paired with | Domaine Robert Perroud ‘L’Enfer des Balloquets’: Brouilly, France ’17 • 12.00
PA S TA S
ADD: MARY’S GRILLED CHICKEN · 7 OR SAUTÉED PRAWNS · 9 SUBSTITUTE GLUTEN-FREE PASTA · 3
BASIL PESTO · 22
penne, oil cured tomato, pine nut bread crumbs, lemon zest, parmesan
paired with | Eidosela Albariño: Rias Baixas, Spain ’18 • 10.50
MAINE LOBSTER MAC & CHEESE · 32
mafaldine pasta, creamy truffle sauce, parmegiano crisp
paired with | Lu & Oly Chardonnay: Columbia Valley, Washington ’18 • 10.00
ROASTED SQUASH RISOTTO · 25
chestnuts, cippolini onion, fried sage, goat cheese
paired with | Château de Valmer Demi-Sec: Vouvray, France ’17 • 12.50
SPAGHETTI & MEATBALLS · 24
san marzano tomato sauce, fresh oregano, grated parmigiano-reggiano, grana padano
paired with | Terres Blondes Gamay Noir: Val de Loire, France ’17 • 11.50
MAINS
*SEARED SCALLOPS · 35
winter greens, cauliflower soubise, guanciale, frisée, citronet
paired with | Quinta Essentia Chenin Blanc: Stellenbosch, South Africa ’17 • 16.50
VEAL OSSO BUCO · 33
mascarpone polenta, fried garlic gremolata
paired with | Cassanova di Neri: Rosso di Montalcino, Italy ‘16 • 14.00
*GRILLED NEW YORK · 42
duck fat potatoes, brussels sprouts, currant, roasted mushroom demi
paired with | Château Mayne-Vieil: Fronsac, France ’15 • 11.50
DUCK TWO WAYS · 32
confit, seared breast, barley, celeriac purée, apple-cranberry compote, pan jus
paired with | Avennia ‘Purple’ Grenache: Yakima Valley, Washington ’16 • 15.00
A 20% service charge is included on each check. The charge is retained by the company. Our valued service team receives
competitive compensation in the form of wages, commissions, health insurance, 401k and opportunities for development and
advancement. We are required by Washington state law to collect tax on service charges. Thank you – Heavy Restaurant Group.
*According to the health department, raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your
risk of food borne illness, especially if you have certain medical conditions.
 DINNER

WINE BAR EXPERIENCE

three course dinner with wine pairings selected by our sommelier · 65
three course dinner · 38

BEGINNING | choose one

san marzano tomato | wild mushroom bone broth

mini baked brie | brussels sprouts

kale caesar | roasted beet salad

MIDDLE | choose one

spaghetti & meatballs | basil pesto | osso buco | roasted squash risotto

END | choose one

two sea salt caramels | vanilla bread pudding

spiced apple cake | gorgonzola stuffed dates

WOODINVILLE | S E AT T L E | BELLEVUE

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