Class, Elegance, Ambiance & Bourbonnais Finest
Flight 102 Wine Bar specializes in fine wines and creative plates.
Menu
Starters & Boards
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BACON WRAPPED DATES 12
Medjool dates stuffed with goat cheese, Marcona almonds wrapped in applewood bacon
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TRUFFLE PARMESAN FRIES (1/2 Order available for $6) 10
V | House cut, rosemary, parsley, chives, parmesan & truffle oil with roasted garlic aioli.
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BURRATA TIGER PRAWNS GF 16
Butter poached Tiger prawns with roasted butternut squash and burrata sauce
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BEEF TENDERLOIN TIPS 16
Roasted, sliced and tossed in a brandy green peppercorn and roasted burrata sauce
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WAGYU MEATBALLS 12
Served with marinara and melted provolone and mozzarella cheese
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OLIVE TAPENADE 10
Mediterranean olive blend, served with pita bread and feta
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CHEESE BOARD 20
Three gourmet cheeses served with appropriate garnishments
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CHARCUTERIE/CHEESE BOARD 22
Two cured meats & two gourmet cheeses served with appropriate gamishments
Gourmet Pizzas
Due to high volume pizzas may not be available from 5 pm – 8 pm
Salads
Entrees
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HIBISCUS SEA BASS (GF) 46
8 oz pan seared filet, Calrose rice, hibiscus infused coconut milk. Wine Pairing: Miner Viognier
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NEW ZEALAND RACK OF LAMB GF 44
Whole Frenched raclc served with sweet potato & imported French chestnuts. Wine Pairing: Zuccardi Q Malbec
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ESPRESSO CHIPOTLE RIBEYE 48
14 oz hand cut prime ribeye grilled & broiled with dry rub Served with speck wrapped asparagus & melted fontina. Wine Pairing: BonAnno Cabernet
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FILET MIGNON 44
8 oz pan seared filet, red dragon mustard ale cheddar sauce Served with garlic mashed potatoes. Wine Pairing: Hall Cabernet
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TIGER PRAWN & SMOKED BEET RISOTTO 40
Carnaroli rice, smoked beet puree, tiger prawns & duck prosciutto Wine Pairing: White: Kith & Kin Chardonnay Red: Cline "Fog Swept" Pinot Noir
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RISOTTO OF THE WEEK
Ask your server for details
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SOUS VIDE PORK CHOPS 38
14 oz bone-in chop marinated with tomato and tamarind glaze. Served with garlic mashed potatoes Wine Pairing: Red: 12 Linajes Tempranillo White: Kith & Kin Chardonnay
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SEAFOOD GUMBO 38
Shrimp, red snapper, lobster meat, andouille, roasted chicken, holy trinity. Served with rice Wine pairing: GM Machmer Gewurtztraminer
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BRAISED SHORT RIB PAPPERDELLE 30
12 hour slow braised short ribs, tomato sauce, burrata cheese Wine Pairing: Tenuta Sant'Antonio Valpolicella Ripasso
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PENNE ALLA NORCINA 30
Orange fennel sausage, mushroom, tomato sauce, cream, Parmigiano Reggiano, black truffle dust. Wine Pairing: Cline "Fog Swept" Pinot Noir
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BUTTER CHICKEN (MURGH MAKHANI) 26
Boneless chicken marinated in yogurt and Garam Masala, slow cooked with tomato, onion, clarified butter and curry. Served with Basmati and naan Wine Pairing: White: Schneider Reisling Red: Tenuta Sant'Antonio Valpolicella Ripasso
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TOFU STIR FRY 24
Tofu, almond and asparagus marinated in soy sauce and spices, pan fried with almond crumbs served with Basmati rice Wine pairing: White: Vietti Arneis Red: Alexander Valley Merlot
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CHEF'S BURGER 18
Certified Angus beef, aged cheddar, applewood smoked bacon, sunny side up egg, roasted garlic aioli served with house truffle fries Wine Pairing: Cline Cashmere Red Blend
Desserts
ASK YOUR SERVER FOR TODAY'S SELECTIONS
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH OR EGGS MAY
INCREASE YOUR RISK OF FOODBORNE ILLNESS
NOT RESPONSIBLE FOR WELL DONE MEAT TEMPS
PARTIES OF 6 OR MORE WILL BE CHARGED 20% GRATUITY