The Tangled Vine Wine Bar & Kitchen
Restaurant Menu
Spring 2010 Menu
Cheese
3/17 5/25 7/29
Tome Jacquin goat, France
Quadrello di Bufala buffalo, Italy
Tarentaise cow, Vermont
Queso Zamorano sheep, Spain
Gubbeen cow, Ireland
Beemster Gouda cow, Netherlands
Blu del Moncenisio cow, Italy
Saint Agur cow, France
Crostini
Cauliflower & Gruyere 6
Roasted Eggplant, Piquillo Pepper & Saba 6
Chickpeas, Morcilla & Apricots 7
Chicken Liver Mousse & Sweet Onions 7
Sobresada & Quail Egg 7
Poached Shrimp & Chermoula 8
Marinated Spanish Olives 5
Chili, Citrus Zest, Laurel
Homemade Potato Chips 3
Smoked Paprika, Sea Salt
Charcuterie
3/17 5/25
Jamon Serrano, Fermin
Culatello, La Quercia
Speck, Senfter
Finocchiona, Biellese
Salame Toscano, FraMani
Chorizo Cantimpalo, Despaña
East Coast Oysters
moscatel and pink pepercon mignonette 17
Beet Salad
market lettuces, goat cheese, toasted almondsm grenache vinaigrette 12
Pizzetta alle Vongole
manila clams, speck, spring garlic 15
Sauteed Pea Shoots
golden raisins, toasted pine nuts 10
Organic Veal Meatballs
tomato, fresh ricotta, roasted garlic 15
Pork Montaditos
Fudge Farms pork belly sliders, pickled radish, garlic dijonaise 10
Mushroom Fricasse
seasonal mushrooms, duck egg, shoestring potato fries 16
Spring Vegetable Risotto
English peas, ramps, sugar snap peas, hen-of-the-woods mushrooms 16
Slow Cooked Scottish Salmon
baby turnips, carrots, mustard greens, whole grain mustard sauce 20
Fiedos Negros
short noodles, braised cuttlefish, squid ink, garlic aioli 17
Sliced Hanger Steak
grilled spring onions, ramps, asparagus, romesco 23
We use local, natural and organic foods whenever possible
Home Made Sweets
Pan Chocolate 5
Saffron Panna Cotta 6
Ricotta Cheesecake 7
Belgian Chocolate Mousse 8
Café/Beverages
Espresso 4
Cappuccino/Latte 6
Assorted Organic Teas 5
Guss Meyer Lemon, Ginger Ale & Cola 4
Saratoga Springs Sparkling 7
PLEASE NOTE: All menu items and prices are subject to change.
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