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    Bistro

    At Liquidity Bistro our focus is on seasonal, sustainable, artful food. We are particularly excited to start our own farm garden here at the winery in 2018. It is incredibly important for people to know the story behind their food, and this will provide diners with access to hyper-local ingredients that they can actually see growing onsite. We are also partnering with some amazing local farmers and businesses who share and support our beliefs.

    BISTRO SUMMER HOURS

    The Bistro is open daily from 11am to 9pm.
    Additionally, we serve Brunch Saturday and Sundays from 11-4pm.

    Starters

    Daily Soup - 12

    Green Salad
    Smoked Sunflower Seeds & Fermented Honey Vinaigrette - 14

    Charred Cabbage
    With Smoked Cream & Parsley - 14

    Seasonal Salad
    Seasonal ingredients straight from our farm partners - MP

    Sourdough Fried Oyster Mushrooms
    Black Garlic Dip - 12

    Scallop "Ceviche"
    With Preserved Pear & Juniper - 16

    Charcuterie & Cheese
    Selection of House Cured Charuterie Meats & Local Cheeses - 36

    Mains

    Lamb Sirloin
    With Brassicas, Morel Mushrooms & Miso - 36

    Shio Koji Chicken Breast
    With Toasted Grains & Mushrooms - 32

    Beef Short Rib
    With Potatoes, Sunchokes & Spring Vegetables - 36

    Black Cod
    With Shellfish, Fava Beans & Smoked Cream - 34

    Stewed Grains
    With Leeks, Mushrooms & Parmesan - 24

    Tasting Menu - 90

     

    Sourdough Bread
    With Ostrich & Pine Butter

    Welcoming Snacks

    Celeriac & Black Apple Tartlette

    Spring's Bounty

    Scallop " Ceviche"
    With Preserved Pear & Juniper

    Servings of Mushrooms 
    With Hazelnuts & Beef Garum

    Grilled Rockfish
    With Spruce Tips & Underripe Strawberries

    Dry Aged Duck 
    With Asparagus & Lilac

    Sorrel Granita
    With Chamomile

    Homage To The Bee

    Sweet Delicacies

    The ultimate dining experience allowing you to tast multiple creations from our talented chefs

    Wine Pairing - 50

    Beverage Pairing - 25.

    Must be ordered by entire table due to timing of courses.

     

     

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