START AND SHARE

HOUSE SMOKED HADDOCK CAKE 15.
Braised Leeks, Sweet Corn, Heirloom Cherry Tomato, Meyer Lemon

ALASKAN HALIBUT POISSON CRU 15.
English Cucumber, Valdiva Farms Baby Heirloom Tomatoes, Coconut Milk, Jalapeno, Thai Basil, Lime, Micro Cilantro

FRESH LOCAL CALAMARI 16.
Fried Shishito Peppers, Avocado Lime Crema, Calabrian Chili Aioli

CHARRED BRUSSEL SPROUTS 11.
Chorizo Bilbao, Maple Dijon Vinaigrette, Citrus Zest

COUR ROYALE BRIE FONDUE 13. Riesling, Bartlett Pears, Country Toast

OVEN BAKED WILD MUSHROOMS 15.
Thyme Cream Sauce, Herb Boursin Cheese, House-made Sourdough Garlic Croutons

BURRATA BRUSCHETTA CROSTINI 14.
Basil Pesto, Roma Tomatoes, Balsamic Reduction, Fleur de Sel

BONE MARROW & CREEKSTONE FARMS PRIME SHORT RIB CROSTINI 18. Blistered Heirloom Cherry Tomatoes, Baby Arugula

SEARED HUDSON VALLEY FOIE GRAS 28.
Coriander Roasted Pineapple, Pink Peppercorn Gastrique

HOUSE GROUND STEAK SLIDERS 15.
Pinot Braised Sweet Onions, Bellwether Farm Crescenza, Baby Arugula, Garlic Aioli

SOUP AND SALADS

WINEWORKS SOUP OF THE DAY 10. Locally Sourced and Chef Inspired

CLASSIC CAESAR 11.
Roma Tomatoes, Roasted Garlic Brioche Croutons, Fried Capers, Shaved Parmigiano

BEETS AND BURRATA 12.
Toasted Hazelnuts, Wild Rocket, Beet Powder, Smoked Sea Salt, Verjus

COKE FARMS HEIRLOOM TOMATOES 13.
Avocado Lemon Basil Puree, Pickled Red Onion, Bocconcini, Oak Barrel Aged Balsamic

ARTISANAL CHEESES 16. (Any Three) 25. (All Five)

Pierre Robert Triple Cream; Humboldt Fog Goat Cheese; Boschetto Al Tartufo; Manchego, Shaft’s 2-Year Reserve Blue, Seasonal Accompaniments

CHARCUTERIE 20.

100% Berkshire La Quercia Prosciutto; Angels Black Truffle Salami; Angels Soppressata Piccante; Angels Rosette De Lyon; Seasonal Accompaniments

 

MAINS

HOUSE-MADE FUSSILI PASTA 23.
Roasted Honey Nut Squash, Sweet Onions, Sage Lemon Brown Butter, Burrata, Crispy Kale

MARY’S FREE RANGE CHICKEN BREAST 26.
Charred Corn, Chanterelles, Pickled Cherry Bomb Peppers, Basil Meyer Lemon

NIMAN RANCH PORK TENDERLOIN 28.
Sweet Potato, Chorizo, Pineapple Quince, Preserved Lemon Persillade

PRINCE EDWARDS ISLAND MUSSELS 22.
Caramelized Shallots, Toy Box Tomatoes, Meyer Lemon, Garlic Rouille Country Toast

PAN ROASTED STEEL HEAD SALMON 29.
Celery Root Puree, Blistered Heirloom Cherry Tomatoes, Caramelized Shallots

PAN ROASTED MEDITERRANEAN SEABASS 35.
Sun Choke Purée, Wild Ramps, Roasted Spring Garlic, Meyer Lemon

CABERNET BRAISED CREEKSTONE SHORT RIBS 28.
Fresh Horseradish Potato Puree, Caramelized Root Vegetables, Braising Jus

AUSTRALIAN RACK OF LAMB 47.
Wild Mushroom Risotto, Caramelized Onions, Pierre Robert, Pinot Noir Reduction

CREEKSTONE FARMS FILET MIGNON 48.
Roasted Garlic Pomme Puree, Roasted Asparagus, Truffle Lardo, Cabernet Reduction

WE EMBRACE “SEASONAL, LOCAL & ORGANIC FARMING PRACTICES” AND TAKE IMMENSE PRIDE IN THE FACT THAT OUR KITCHEN CREATES EVERY COMPONENT ON EVERY PLATE FROM ABSOLUTE SCRATCH. WE HOPE YOU ENJOY YOUR EPICUREAN EXPERIENCE WITH US – THE COYLE FAMILY.

LOCAL, SUSTAINABLE, ORGANIC GROWERS AND RENOWNED PURVEYORS INCLUDE:
COKE FARMS – CREEKSTONE FARMS –CYPRESS GROVE – HUDSON VALLEY – JIDORI FARMS – KENTER FARM – MARY’S FARM – NIMAN RANCH FARMS – VALDIVA FARMS – WEISER FARMS.

SHARE PLATE – ZERO; SPLIT PLATE - $3; CAKE CUTTING - $2; CORKAGE - $25 A 20% GRATUITY MAY BE ADDED TO PARTIES OF SEVEN OR MORE GUESTS

PROPRIETORS: DARREN & JEAN COYLE EXECUTIVE CHEF: DAVID SHOFNER SOMMELIER: ALI COYLE DRINKS MASTER: DREW COYLE

EVENING MENU: TUESDAY – SUNDAY FROM 5:00 – 9:30 P.M. HAPPYTIME MENU: TUESDAY – SUNDAY FROM 4:00 – 6:30 P.M.

TO MAKE RESERVATIONS VISIT OUR WEBSITE: WWW.WINEWORKSFOREVERYONE.COM

 

THE WINEWORKS BURGER 20.
House Ground Beef, Crispy Buttermilk Shallots, Brie Fondue, Bacon and Sweet Onion Jam

White Truffle Thyme Frites
IT’S A MATCH: THE WW BURGER AND A GLASS OF SOMM’S CHOICE RED WINE 28.