Carpe Diem Wine Bar

Gluten-free. Chef's whim.

Gluten-free. Mint pesto, white gigande beans, cucumber, red onion, wild arugula.

Fried TandT, baby squid, fried red onions, fried fennel, fine herbs, tartar aioli.

Roasted onion puree, micro greens.

Vegetarian. Roasted garlic, cave-aged Gruyere, white truffle oil, arugula.

Cow - triple creme Brie, nutty, notes of truffle.

Goat - rich and creamy, mild and tangy.

Sheep - sweet, hints of citrus.

Cow - firm, complex nutty flavor.

Cow - earthy flavor with a sweet and salty finish.

Cured port shoulder with cracked pink peppercorn.

Soft, silky and slightly salty.

Coarsely ground salami, hints of clove.

Greek inspired salami with cumin and orange zest.

Hints of jalapeno, slight heat, rich flavor.

Squid ink fettuccine, lobster claw meat, shrimp, manilla clams, creamy tomato sauce, baby scallops.

Gluten-free. Creamy saffron risotto, basil oil, spring peas, red peppers.

Ever changing creation. Please inquire with server.

Cheese blend.

Shortbread cookies, Caramel, salted Caramel ice cream.

Organic.

Regular, decaf.