Wine Bar | Lounge | Patio
Charcuterie Board
$24
Chef’s selection of three meats and two cheeses with fig preserves, dried fruit, Marcona almonds, and cornichons
Traverse Cheese & Crackers
$14
Chef’s selection of three cheeses, artisinal crackers, Greek olives, dried apricots, and Marcona almonds
Warm Baked Cheesy Cauliflower Dip
$8
A creamy, oven-baked blend of roasted cauliflower, Gruyère cheese, Greek yogurt, Dijon mustard, and olive oil. Folded with scallions and fresh parsley and served warm with toasted pita.
(Vegetarian and Vegan)
Chef’s French Quarter Muffuletta
$12
A bold New Orleans-style sandwich served cold on house-made Muffuletta bread. Layered with mortadella (featuring pistachios and pork fat from Bologna), capicola, salami, and provolone, then finished with our vibrant house-made olive salad—a tangy medley of pickled peppers, carrots, celery, onion, cauliflower, olives, and extra virgin olive oil. A savory salute to Executive Chef Keil’s roots in the French Quarter.
Chef’s Selection of Tea Sandwiches
$12
A curated trio of seasonal tea sandwiches, crafted by our culinary team.
Burrata Salad
$19
Fresh Burrata served with baby arugula, heirloom tomato, Fustini’s 18-year balsamic vinegar, toasted naan bread and parmesan cheese
(Vegetarian)
Add Prosciutto +$4
German Soft Pretzel
$10
Authentic oversized German pretzel (commonly known as Laugenbrezeln) with a soft inside, golden outside, and a generous sprinkle of coarse salt. Served warm with a CGT Pinot Grigio cheese sauce and wine mustard.
Wine Trail Mix
$5
A house prepared mix of roasted almonds, large sea salted peanuts, spiced rye snack chips, and baked cheddar crackers.
Chocolate Red Wine Cookie
$2.50
Cocoa, bittersweet chocolate chips, Gamay Noir.
White Wine Cookie
$2.50
Sugar cookie base, white chocolate chips, Late Harvest Riesling.
*food items are prepared in an environment containing wheat, nuts & shellfish
