◆ Pouring ◆
BLUSH
one moment
A handful of small plates, a rotation of boards and flatbreads, and a few sweet things at the end. Designed to share — though no one will judge if you don't.
Bite-sized openers, meant to be passed around and pulled apart.
whipped feta, marinated olives, lemon oil, warm crostini
cornmeal crust, remoulade, pickled onion
panko-fried, fig compote or olive tapenade
creamy burrata, local honeycomb, grilled bread
For the table. Built around what's fresh, paired with what's pouring.
three cured meats, three cheeses, accoutrements
four artisan selections, honeycomb, candied nuts
five meats, five cheeses, plus a half flatbread
olives, hummus, feta, dolmas, grilled pita
Hand-stretched, wood-finished, built on a rotating set of toppings.
bleu cheese, scallion, hot honey
goat cheese, balsamic glaze, baby arugula
san marzano, fresh mozzarella, basil, sea salt
wild mushroom, pesto, parmesan
The last word. Served late, paired with a dessert pour.
warm flourless, raspberry coulis, vanilla bean cream
vanilla gelato, hot espresso, amaretto cookie
vanilla bean, torched sugar crust
three sweet cheeses, fig jam, walnut
— All menus rotate seasonally. Ask your server about tonight's specials. —