Sample Wine Bar Bistro Menu
Updated on May 5th, 2010

Small Plates

Ahi Tartare with avocado, wasabi soy dressing, edamame and
sesame-cucumber salad - 12

Mini Beef Wellingtons - 14

Dungeness Crab Cake with citrus charmoula, apple-cabbage slaw and curry-ginger aioli - 14

Seared Sea Scallops with mango and a sofrito sauce - 13

Wild Mushrooms Sauteed with fresh herbs on crostini - 10

Soup and Salads

Soup of the Day - 8

Locals greens wrapped in daikon and served with beet carpaccio and a champagne vinaigrette - 8

The Winchester Caesar Salad with creamy anchovy dressing, romaine and parmesan tuille  - 7

Entrees

Butternut Squash Ravioli,  gorgonzola cheese, sauteed with sweet onions
and apples in cider Madeira jus - 19

Painted Hills Antelope Burger served with white truffle aioli, vine ripe tomato,
caramelized onion, spring mix and pommes frittes - 14

Braised Wild Boar Osso Bucco with butternut squash and fine herb gnocchi and gremolata - 28

The Winchester wine bar strives to use only organic ingredients and supports local
Ashland and Rogue Valley farms, ranches, and fisheries that are guided by principles of sustainability.
An 18% gratuity will be added to parties of 6 or more. Please no seperate checks.