Class, Elegance, Ambiance & Bourbonnais Finest
Flight 102 Wine Bar specializes in fine wines and creative plates.
M E N U
Starters
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BACON WRAPPED DATES (NUTS, GF) 13
Medjool dates stuffed with goat cheese and Marcona almonds wrapped in applewood bacon.
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COLOSSAL PRAWN (GF) 22
Emulsified burrata, kiwi powder, flash freeze strawberries.
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CRAB MEAT BRUSCHETTA (GF UPON REQUEST)) 19
Toasted french baguette, roasted tomato, ricotta, evoo.
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TRUFFLE PARMESAN FRIES (V, GF) 6 | 10
House cut rosemary, parsley, green onions, parmesan & truffle zest with roasted garlic aioli.
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CHEESE BOARD (NUTS, V, GF UPON REQUEST) 16 | 24
Three gourmet cheeses served with paired garnishes.
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CHEESE OF THE MONTH (V, GF) 9
Exclusive, hand-selected cheese, chosen by Chef.
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CHARCUTERIE BOARD (NUTS, GF UPON REQUEST) 18 | 26
Two cured meats and two gourmet cheese served with paired garnishes.
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BEEF TENDERLOIN TIPS (GF) 17
Tomato bisque, basil crystals, ricotta salata.
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OLIVE TAPENADE (VG, V/GF UPON REQUEST) 10
Mediterraneon olive blend, served with pita bread & feta.
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GARLIC AND SPINACH HUMMUS (NUTS, VG, GF) 12
Roasted garlic, spinach, chickpeas, cumin, tahini, evoo. Served with seasonal vegetables. Add pita $2.
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VEGETARIAN SAMOSAS (VG, V) 10
Peas, potatoes, spices and herbs. Served with mango chutney.
Salads
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STEAK SALAD (NUTS, GF, VG/V UPON REQUEST) 22
Prime steak, spring mix, roasted tomato, burrata, Marcona almonds, rum infused pears, balsamic dressing.
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CHICKEN SALAD (GF, VG/V UPON REQUEST) 18
Spring mix, flash freeze strawberries, asparagus, feta. Served with sesame mustard dressing.
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CRAB MEAT SALAD (GF, VG/V UPON REQUEST) 27
Spring mix, smoked Kalamata, sweet baby peppers, burrata. Served with lemon lime dressing.
Gourmet Pizzas
Cauliflower crust available upon request – additional $2.
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MUSHROOM (VG, V) 20
Sautéed mushroom & spinach, fontina & provolone cheese, rosemary, white garlic sauce.
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CRAB PIZZA 24
White wine garlic sauce, crab meat poached in saffron butter, mozzarella provolone blend, smoked Swiss, Calabrian chili pepper.
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CHORIZO PIZZA 21
Marinara, chorizo, honey ricotta, mozzarella, provolone blend, fennel crystals.
Entrées
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RISOTTO OF THE WEEK
Ask your server. A handcrafted risotto prepared with premium ingredients, thoughtfully selected by Chef.
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JACKFRUIT POKE BOWL (GF, VG, V) 26
Jackfruit marinated in Korean BBQ, served with jasmine rice, sautéed seasonal vegetables and garlic chili crunch.
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CHILEAN SEA BASS (GF) 48
Tomato bisque, braised red cabbage, narsharab, burnt onion.
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BALLERINE AL RAGÚ NAPOLETANO 30
Slow cooked Neapolitan meat sauce with boneless pork ribs, wagyu beef and Italian sausage, San Marzano tomatoes, ricotta salata.
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MASCARPONE CHICKEN RAVIOLI 30
Served with blueberry and greek yogurt coulis.
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BUTTER CHICKEN 26
Boneless chicken marinated in yogurt & Garam Masala, slow cooked with tomato, onion, clarified butter and curry. Served with rice & naan.
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NEW ZEALAND RACK OF LAMB (GF) 49
Grilled and served with smoked Kalamata and orange peel pesto with a side of roasted vegetables.
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PARMESAN CRUSTED PORKCHOP 34
14oz sous vide bone-in chop topped with parmesan and breadcrumb crust, served with roasted vegetables.
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CHEF'S BURGER 20
Wagyu beef, aged cheddar, applewood smoked bacon, sunny side up egg, roasted garlic aioli. Served with truffle fries.
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KANSAS CITY STRIP STEAK (GF) 49
16oz bone-in strip steak served with bourbon maple demi glaze and a side of garlic mashed potatoes.
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FILET MIGNON (GF) 48
8oz cut served with Kentucky smoked blue sauce, cocoa nibs and a side of garlic mashed potatoes.
V: vegan | VG: vegetarian | GF: gluten free
For your safety, please be aware that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illness. If you have any food allergies or dietary restrictions, kindly inform your server, so we may accommodate your needs.
Any dish that has been altered or modified by a customer request can not be returned.
A 20% gratuity will be added to all parties of six or more. Additionally, a convenience fee will be charged for payments made with credit card.