Vinus and Marc

34 oz.

34 oz.

Toasted cashews, almonds, walnuts, and pecans infused in Mediterranean extra virgin olive oil and chef's herb and spice mix.

Homemade with 10 year aged English cheddar, topped with breadcrumbs, creole seasoning, and infused with house herbs.

Gluten-free corn tortilla chips with melted cheddar cheese, refried beans, tomato, cilantro, onions, jalapeno, and avocado. Finished with sour cream.

House-brined wings fried in a spicy sauce. Served with veggies and house-made Gorgonzola dipping sauce.

Fresh avocado, onions, jalapeno, tomato, cilantro, and lime juice. Name your heat - mild, medium, or hot. Served with gluten free corn chips.

Wild-caught calamari; lightly dusted with seasoned flour and flash deep-fried. Served with a spicy marinara sauce and fresh lemon.

Mild green peppers soaked in buttermilk and seasoned with southern spices, then deep fried. Served with a side of bleu cheese dipping sauce.

House-made cornichon pickles, lightly breaded and deep fried. Served with our special Creole Dijonnaise and ranch dressing on the side.

Fresh Idaho potatoes brined in Kosher sea salt for 24 hours, then hand cut and deep fried. Served with remoulade on the side for dipping.

Seafood Jambalaya with South Pacific small shrimp, andouille sausage, onion, celery and bell pepper; served with organic rice.

Gumbo soup with chicken, andouille sausage, rice, okra, and low country seasoning.

Homemade with aged English cheddar cheese, american cheese, topped with breadcrumbs,

Combination of Spanish Manchego, French Brie and Italian Rosemary- Asiago cheeses; served with fig marmalade, organic honey and crostini.

Fresh avocado, onions, jalape?o, tomato, cilantro and lime juice; served with gluten free corn chips.

Served with fresh strawberry and mango marmalade and crostini.

Served with cornichons, preserved olives, and crostini.

Prosciutto di San Daniele, Jamon Serrano, salami, Spanish chorizo, hot soppressata, and capocollo. Served with cornichons, preserved olives, and crostini.

Combination of 6 cheeses served with fresh strawberry and mango marmalade and crostini.

Selection of any 3 meats and 3 cheeses. Served with adornments and crostini.

Fresh and succulent calamari, lightly dusted with seasoned flour in house, then flash deep fried. Served with a tartar sauce.

Fresh avocado, daily cut onions, jalapeno, tomato and cilantro. Served with house-made corn chips.

Fresh Kale chopped and mixed with Granny Smith apples, toasted pecans and goat cheese; tossed in aged balsamic vinaigrette

Prosciutto di San Daniele, Jamon Serrano, salami, Spanish chorizo, hot soppressata, and capocollo. Served with cornichons, preserved olives, and crostini.

Organic mixed greens with seasonal vegetables tossed in a house Dijon mustard vinaigrette

Wild oysters from the East and West Coast with a classic mignonette sauce.

House-brined wings fried in a spicy sauce. Served with veggies and house-made Gorgonzola dipping sauce.

Combination of Hot Soppressata, Salami, Chorizo + dill pickles & crostini

Selection of Manchego, Brie, Rosemary Asiago, Hot Sopressata, Salami, Chorizo + dill pickles, organic honey & crostini

Cornichon dill pickles, breaded and deep-fried; served with homemade Dijonnaise

House-brined wings fried and tossed with spicy sauce + house Gorgonzola dipping sauce

Organic kale chopped and mixed with Granny Smith apples, toasted almonds and goat cheese. Tossed in aged balsamic vinaigrette.

Organic mixed greens with seasonal vegetables tossed in a house Dijon mustard vinaigrette.

Roasted gold & red beets served over honey infused goat cheese, field greens & toasted almonds tossed in an aged balsamic reduction.

House-made gumbo soup with chicken, Andouille sausage, rice, okra and Cajun seasoning.

South Pacific octopus served on a bed of sauteed spinach with organic feta cheese, Kalamata olives and roasted tomatoes, finished in a cabernet sauvignon reduction.

Fresh kale chopped and mixed with Granny Smith apples, toasted pecans and goat cheese; tossed in aged balsamic vinaigrette.

Organic mixed greens salad with seasonal vegetables tossed in a house Dijon mustard vinaigrette.

Chopped romaine & mesclun lettuce mixed with bacon, tomatoes, avocado, red onions, kidney beans, cheddar cheese, chopped fried chicken and a side of blue cheese dressing

cold soup made of raw blended vegetables; jalape?o

House-made patty with black-eyed peas, mushrooms and chickpeas on toasted brioche with melted pepper jack cheese.

12 oz. house-ground grass-fed beef patty on toasted brioche with melted pepper jack and American cheeses, lettuce, tomato, and onion.

Country-style fried chicken. Served with smashed, roasted green beans and country gravy.

Roasted South Pacific shrimp cooked with garlic sauce. Served with Georgia cheese grits and finished with lobster bisque.

Farm-raised Carolina catfish coated with flour and cornmeal, deep fried. Served with creamy mac & cheese, saut?ed collard greens and remoulade sauce.

Organic chicken pan roasted and finished with chicken jus. Served with jalape?o smashed and roasted vegetables.

Pork chop grilled and served with Parmesan mashed potatoes, grilled asparagus, and finished with chimichurri sauce.

12 oz. house-ground and seasoned bison and venison steaks. Served with melted pepper jack and American cheeses, lettuce, tomato and red onion on a toasted brioche with a side of pickles.

Grilled NY strip steak with crispy potatoes, asparagus, roasted cipollini onions, and finished with a house-made rosemary steak sauce.

12 oz. house-ground Cajun seasoned hanger steak topped with melted American and pepper jack cheeses, BLT, and red onion on a toasted brioche. Served with curly fries, Southern fried onion rings, and a side of organic pickles.

Faroe Islands salmon served with roasted cauliflower puree and finished with a fresh herb-infused green pea sauce.

Gluten free penne with roasted seasonal vegetables and fresh herbs in a vegetable broth. Finished with organic truffle oil.

15 oz. grilled pork chop; served with smashed sweet potato, saut?ed collard greens and cranberry sauce

Pulled slow cooked pork topped with slaw on a roll

Sliced Steak on roll with chili-lime mayo, onion rings , arugula and red onion

Pan-seared Novia Scotia Salmon, served with mashed, saut?ed seasonal vegetables, lemon-butter sauce

Grilled Hangar Steak, served with creole curly fries, finished with our special chimichurri sauce

Regular Mashed Potato

Organic kale chopped and mixed with Granny Smith apples, toasted almonds and goat cheese. Tossed in aged balsamic vinaigrette.

Tossed with seasonal vegetables in a Dijon mustard house vinaigrette.

Crisp romaine, spiced croutons and Parmesan cheese tossed with house-made Caesar.

Grilled chicken breast, melted pepper jack cheese, crispy bacon, lettuce, tomato, onion and jalapeno tartar sauce on a toasted hero roll with side of pickles.

Flour tortilla filled with sauteed local zucchini, spinach, jalapenos, onions, corn and melted American cheese. Served with a side of authentic Mexican pico de gallo sauce.

Gluten free penne tossed with roasted seasonal vegetables and fresh herbs in a vegetable brother. Vegetarian and gluten free.

House-made patty with black eyed peas, portobello mushrooms, chickpeas, bell peppers and herbs. Served with melted pepper jack cheese, lettuce, red onion and tomato on a toasted brioche.

12 oz. house-ground grass-fed beef. Served with melted pepper jack cheese and American cheese, lettuce, tomato and red onion on a toasted brioche with a side of pickles.

Crawfish and lobster poached in butter with onions, leeks and garlic mixed with Dijonnaise sauce. Served on a toasted roll with mixed greens.

Homemade gumbo soup with chicken, Andouille sausage, rice, okra and Cajun seasoning.

12 oz. skirt steak pounded and lightly breaded and deep fried. Served with sauteed roasted green beans and finished with country gravy.

New Orleans-style fried chicken. Served with chunky mashed potatoes, garlic green beans and country gravy.

Faroe Island salmon served with roasted seasonal vegetables and fresh organic salad. Tossed with lime vinaigrette.

Oven-roasted hanger steak served with melted cheddar cheese, crispy bacon, lettuce, onions, saut?ed jalape?os and guacamole sauce on a toasted hero roll with a side of Southern fried onion rings and organic pickles.

Chef's favorite cake steamed with dates; served in a toffee sauce with vanilla whipped cream.

Ibarra chocolate tart with a hint of cinnamon. Served with caramel and strawberry sauce and vanilla whipped cream.

Roasted apples and pears with golden raisins, toasted pecans and cranberry sauce, topped with oatmeal streusel and vanilla whipped cream

Homemade cake steamed with dates. Served in a molasses toffee sauce with whipped cream

Vanilla ginger cheesecake served with mint-blueberry sauce and orange breadcrumbs.