Menu

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 SPRING HOURS

The Bistro has now reopened for the season

Monday - Friday, noon to 8pm (lunch 12-4pm, snacks & charcuterie 4-5:30pm, dinner 5:30-8pm)

Saturdays & Sundays, 11am to 8pm ​(brunch 11am-2pm, lunch 11am-4pm, snacks & charcuterie 4-5:30pm, dinner 5:30-8pm)

Snacks & Share Plates

Seasonal Tart - 6

Yakitori Beets
Mushroom Glaze, Rose Hips - 8

Sunchoke " Oyster" - 8

Ostrich Tartare

Oyster Cream, Emmer, Fennel - 12

Warm Salad
Grilled Romaine, Fava Tips, Puffed Grains, Egg Yolk - 14

Cold Salad
Greens & Brassicas, Kombucha Vinaigrette - 14

Veggies n' Dip
Fresh Local Vegetables, Heirloom Grains, Lovage Dip - 12

Chips n' Dip
Variety of House Made Chips & Crackers, Fennel Dip - 12

House Cured Charcuterie & Selected Cheeses
Sourdough, Flax Seed Cracker & Accompaniments - 28

Small Plates

Razor Clams
Kohlrabi, Preserved Peach. Wild Herbs - 14

WTF Oyster Mushrooms
Edamame, Rye, Cream - 14

Partridge
Beet, Courgette, Amaranth - 18

Ash Baked Celeriac
Black Garlic, Biltong, Whey - 12

Large Plates

Steamed Monkfish
Charred Eggplant, Scallops, Caviar, Turnip, Heirloom Grains - 28

Dry Aged Duck Breast
Mushrooms, Cauliflower, Oats - 29

Wagyu Beef Chuck
Rhubarb, Mushroom, Potato - 34

Caramelized Parsnip
Sunflower Seed 'Risotto', Parsley, Pear - 24

Chef's Tasting Menu

7 Course Tasting - 70
The ultimate dining experience allowing you to tast multiple creations from our talented chefs

Wine & Beverage Pairing - 50

Please let us know of any allergies, likes or dislikes.
We will create a menu for you.
Must be ordered by entire table due to timing of courses.

Dessert

Jerusalem Artichoke Ice Cream
Sourdough, Hazelnut, Basil - 10

Chamomile Parfait
Preserved Peach, Milk Crumble, Corainder- 10

Beet Sponge Cake
Buttermilk Ice Cream, Caramelized Whey - 10

Head Chef Matt Martin

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