The Wine Cellar on Main

chocolate peanut butter pie

chocolate dipped strawberries

carrot cake

new york style cheese cake

flourless chocolate cake

lava cake

chocolate fondue assortment

prosciutto di parma

ham, cured & air-dried for 600 days; from the parma region of italy

bresoala

italian-style and air-dried salted beef

chorizo

spicy spanish pork sausage seasoned with garlic

soppresatta

choice of hot or sweet italian cured salami

salumi

aromatic and flavorful with herbal undertones

saucisson sec

cured pork with fresh garlic, sea-salt and black peppercorns

radom river valley smoked duck breast

moulard duck breast from raisin river smoked with pecan hardwood

spiced coppa

spiced salt-cured pork shoulder

brie

made from the finest cow's milk; full creamy flavor

cheddar

rich cream full texture with a robust cheddar flavor

goat

100% fresh goat milk cheese

gouda

traditional, mild and lightly-smoked

manchego

creamy, semi-firm and made strictly from manchega sheep's milk

murcia al vino

very flavorful; made from the finest goat's milk in all of spain

parmigiano reggiano

traditional hard cheese with an unmistakable delicious flavor

smokey river bleu cheese

domestic blue cultivated in oregon using cows milk lightly smoked over hazelnut shells

olive medley

a mix of various marinated olives

hummus served with flats

fresh mozzarella platter

fresh mozzarella cheese, sliced tomato, roasted red peppers, balsamic glaze drizzle

warm brie served with berry preserve, walnuts & flats

sriracha cheddar

served with habenaro pickles, roasted tomatoes & toasted points

italian burrata

served with 600-day aged proscuitto, roasted tomatoes and toasted points

spinach and artichoke cheese dip served with flats

thin crust bar pie

bleu cheese & pesto flatbread with fire roasted tomatoes

artisan flatbread

saucisson sec, parmesan, mesclun greens, roasted red peppers, evoo & balsamic glaze

mediterranean plate

feta served with lemon olive oil and fresh pepper, olives, spanikopita, & grape leaves

2012 damilano lecinquevigne barolo (nebbiolo) barolo, italy

a bouquet of rose, leather, tobacco, and subtle hints of violet and earth, great minerality, long finish.

2013 felsina berardenga chianti classico (sangiovese) tuscany, italy

this red evokes tar, black cherry, underbrush and tobacco flavors, held together by dense, fine tannins. oak spice emerges on the taut finish.

2012 chateau de la chaize brouilly (gamay) beaujolais, france

light ruby with purple tones, aromas of fresh strawberries and raspberries. the palate has silky red fruits balanced by lively acidity. served slightly chilled, and drinks like a pinot noir.

2012 e. guigal gigondas (60% grenache, 25% mourvedre, 15%syrah)

"composed of 60% grenache, 25% mourvedre and 15% syrah, this dense purple-colored 2009 exhibits meaty richness, blueberries, black raspberries, crushed rocks and flowers. opulent and dense, it is one of the finest examples of gigondas guigal has yet produced."

2009 e. guigal chateauneuf du pape (85%grenache, 15% syrah & mourvedre)

"the elegant, medium to full-bodied 2009 displays lots of cedary, berry fruit intermixed with notes of garrigue, christmas fruitcake, kirsch and spice. it is best consumed in its first decade of life."

2014 ridge vineyards lytton springs (zinfandel, carignan, petite sirah) sonoma, c.a

"deep purple color. appealing aromas of black pepper, cassis, and licorice. layered plum, blackberry fruit on the palate; medium/full-bodied, with silky tannins. notes of chapparal and mocha on the finish."

2013 clos du val (cabernet sauvignon) napa valley, california

a polished and structured cabernet! hints of raspberry jam, rose petals, mocha and espresso, & beautiful length.