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The

Bunnell Family Wine Bar

wine o’clock It’s Red Wine and Chocolate Weekend in the Yakima Valley and everyone is celebrating! We have three different menus for the week of the festival Friday and Saturday ~3 course tasting menu paired with our wines and limited à la carte menu 12:00-2:30 pm ~a special six course tasting menu with optional wine pairing from 4:00-8:30 pm Barrel room wine tasting 12:004:00 4 wines for $6 Wednesday, Thursday and Sunday from 12:00-7:00 we offer an à la carte menu


Monday-President’s Day Open 12:00-3:00 with à la carte menu


Ă  la Carte Menu


SOUP •SIDE • SALAD Chef’sSoup curried parsnip and apple snipped chives bowl $8cup $5 •

Toasted Baguette with olive oil, salt and pepper $4 compound butter with herbs from the garden $2 •

Market Salad roasted vegetables, mozzarella perles leafy greens, balsamic vinaigrette $8 •

Fresh Goat Cheese savory currant and pine nut compôte toasted baguette $8 •

“BONES” marrow bones with roasted garlic caramelized onions, red wine reduction toasted baguette $14 Chef’s Choice Antipasto Platter ~ For Two ~ cheese, cured meat, vegetables and toast $19 •

ARTISAN PIZZAS Pesto! pesto sauce, pulled roasted chicken pine nuts, oil cured black olives, goat cheese full$18half $12 recommended: Rhône Chorus Flight •

Savory and Sweet pear, bacon, green onion olive oil and aged white cheddar full $16 half $11

recommended: 2011 Gewürztraminer •


… and more PIZZAS * Artisan Cured Meat Pizza Creole Tasso Ham potatoes, sweet onions & peppers soft-set eggs, comté cheese full $18 half $12 recommended: 2010 Sangiovese •

“Red Wine and Chocolate” slow roasted chicken, house made molé sauce full $16 half $11 recommended: 2010 Petite Bec •

ENTREES et al *Aged Black Angus Sirloin “Old School” tri-color baby potatoes creamed spinach, tarragon béarnaise baseball cut (10 ounces) $32 small plate (5 ounces) $22

recommended: Surfeit of Syrahs flight •

*Hawaiian Nairagi Toro tataki style, cold center cardamom scented risotto julienne of marinated fennel, savoy cabbage, radicchio and Swiss chard entree $30 small plate $20 recommended: 2010 Chardonnay •

* Chef’s Composed Salad pan seared sea scallops sautéed vegetables, sweet onion pan sauce overleafy greens $18 recommended: the Whites Flight •

* Johnny’s House Ground Brisket Burger blue cheese and bacon oven roasted potato wedges $14 recommended: 2009 Petite Sirah •

All parties of 6 or more will be on one check with an 18% gratuity included.

An 18% gratuity may be added to checks with split tenders (cash and credit payment on the same check) * Notice: Some items may be cooked to order. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


pot of hot tea specialty loose leaf 6. French press coffeeby the pot decaffeinated or regular 6. iced tea Fruit and Herb Tisane or Darjeeling from Kenya 4. aranciata or limonata sodas 3. Martinelli’s sparkling apple cider 3. Pellegrino large 6. small 3. white grape juicefor young ones 3.

wine o’clock WINE BAR 548 Cabernet Court Prosser Vintners’ Village

786-2197


Three Course Tasting Menu


Red Wine and Chocolate 1stCourse : Market Salad roasted vegetables, mozzarella perles over leafy greens balsamic vinaigrette

Wine o’Clock 2010 Sangiovese (3 oz.)

or Chef’s Soup curried parsnip and apple

Wine o’Clock2011 dry Gewürztraminer (3 oz.)

• Main Course : Aged Black Angus Sirloin “Old School” tri-color baby potatoes creamed spinach, tarragon béarnaise Horse Heaven Hills Syrah Vertical 2006, 2007, 2008 (3 two ounce pours)

or Hawaiian Nairagi Toro cardamom scented risotto julienne of marinated fennel, savoy cabbage, radicchio and Swiss chard Chardonnay Vertical 2008, 2009, 2010 (3 two ounce pours)

or

“Red Wine and Chocolate” Pizzetta slow roasted chicken, house made molé fresh mozzarella Petite Bec Vertical 2008, 2009, 2010 (3 two ounce pours)

• Finalé : BoccaNegra ricotta mouse, raspberry coulis

housemade cherry cordial (2 ounces)

or Panna Cotta blood oranges

champagne with chambord (5 ounces)

$29per

person food

optional wine pairing $20 per person tax and gratuity additional


SixCourse Tasting Menu


CELEBRATE! a decadent St. Valentine’s Repast

A Toast! sample our pre-release white Rhône blend (help us name it!) SIP OF SOUP

curried parsnip and apple • Feeling Indulgent? optional additional course ($12 addition)

Pan Seared Hudson Valley Foie Gras maple glazed, Riesling fruit compôte, pistachios Blandy’s 5 year old Alvada (Madeira) ($6 addition – 2 ounces) or

Tartare of “1+” Ahi avocado, chili oil, wasabi tobiko 2010 Bunnell Family Fraîche ($4 addition – 3 ounces) • FIRST COURSE

wild mushroom ravioli sautéed hedgehog mushrooms

Non-Vintage Wine o’Clock Rosé (3 ounces) or

salad of kale, pomegranate, spiced pecans

2011 Wine o’Clock Pinot Gris (3 ounces) • SECOND COURSE

burrata, brussel sprouts, bacon, balsamic reduction 2006 RiverAerie Sangiovese (3 ounces) library selection • INTERMEZZO

granita of cucumber meyer lemon and shiso leaf •


MAIN COURSE

Hawaiian Nairagi Toro cardamom scented risotto julienne of marinated fennel, savoy cabbage, radicchio

Viognier Vertical from our Library 2007, 2008, 2009 (3 two ounce pours) or

Prime Filet Mignon “Old School” tri-color baby potatoes creamed spinach, tarragon béarnaise Horse Heaven Hills Syrah Vertical 2006, 2007, 2008 (3 two ounce pours) • FINALÉ

BoccaNegra ricotta mousse, raspberry coulis

housemade cherry cordial (2 ounces) or

Coeur a la Crème sauce of tart Montmorency cherries

Champagne and Chambord (4 ounces) •

food offerings

sixty four dollars

wine pairing

thirty two dollars tax and gratuity will be added

Bon Appètit!

The Bunnell Family and Wine o’Clock


Menu 2 12 to 2 17 menus for red wine and chocolate festival weekend