Class, Elegance, Ambiance & Bourbonnais Finest
Flight 102 Wine Bar specializes in fine wines and creative plates.
Menu
Starters & Boards
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BEEF TENDERLOIN TIPS 🌾🚫 16
Grilled and seasoned, served over arugula and topped with roasted tomato, Parmigiano Reggiano, balsamic glaze
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CEVICHE 🌾🚫 16
Marinated shrimp and grouper, roasted tomato, jalapeno, mango, lime juice, cilantro, spices. Served with tortilla chips
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OLIVE TAPENADE 🌱🌿 (vegan upon request) 10
Mediterranean olive blend, served with pita bread & feta
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WAGYU MEATBALLS 12
Served with marinara, melted provolone and mozzarella cheese served with toasted bread
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BACON WRAPPED DATES 🥜 12
Medjool dates stuffed with goat cheese, Marcona almonds wrapped in applewood bacon
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ROOT VEGETABLES & BURRATA 🌱 10
Roasted carrots, sweet potato, parsnip, red onion, radish and jicama topped with burrata cheese. Served with toasted bread
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TRUFFLE PARMESAN FRIES 🌱 10
House cut, rosemary, parsley, chives, parmesan & truffle oil with roasted garlic aioli (1/2 order $6)
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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 garnishments
🌿 Vegan - 🌾🚫 Gluten Free - 🌱 Vegetarian
🥜 Nut - 🫘 Soy
Salads
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STEAK SALAD 🥜 (vegetarian upon request) 22
Prime steak (medium temp), spring mix, roasted tomato, mozzarella pearls, Marcona almonds, rum infused pears with balsamic dressing Wine Pairing: True Myth Cabernet
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CHICKEN STRAWBERRY 🌾🚫 (vegetarian upon request) 22
Spring mix, strawberry, feta cheese, sweetie drops, bacon, sunflower seed, with honey poppy seed dressing Wine Pairing: Adami Vigneto Prosecco
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BURRATA BRUSCHETTA 🌱(GF upon request) 16
Arugula, roasted tomato, basil, extra virgin olive oil, balsamic glaze, toasted bread Wine Pairing: Raeburn Pinot Noir
Gourmet Pizzas
Due to high volume pizzas may not be available from 5 pm – 8 pm
Entrees
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ESPRESSO CHIPOTLE RIBEYE 🌾🚫 48
14 oz hand cut prime ribeye grilled & broiled with dry rub. Served with roasted pepper cilantro lime rice Wine Pairing: Hall Cabernet Sauvignon
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NEW ZEALAND RACK OF LAMB 🌾🚫 44
Whole rack served with sun dried tomato pesto and parsnip puree Wine Pairing: 12 Linajes Tempranillo
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CRAB MEAT & PRAWNS MAC AND CHEESE 38
Cavatappi noodles, Manchego, fontina and 5 yr old cheddar cheese sauce, roasted peppers, crispy speck, bread crumbs White Wine Pairing: Kith & Kin Chardonnay Red Wine Pairing: TenutaSant’Antonio Valpolicella Ripasso
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FILET MIGNON 🌾🚫 44
8 oz. hand cut filet, Calabrian chili caprino cheese and walnut sauce. Served over garlic mashed potato Wine Pairing: Clay Shannon Cabernet Sauvignon
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ORANGE GLAZED DUCK CONFIT 38
8 oz slow cooked bone in duck leg served with roasted root vegetables Wine Pairing: Chateau Haut Peyruguet Bordeaux Blanc
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SEAFOOD GUMBO 38
Shrimp, red snapper, lobster meat, andouille, roasted chicken, holy trinity. Served with rice Wine Pairing: Ponzi Pinot Gris
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BUTTER CHICKEN (MURGH MAKHANI) (GF upon request) 26
Boneless chicken marinated in yogurt & Garam Masala, slow cooked with tomato, onion, clarified butter & curry. Served with Basmati rice & naan Wine Pairing: Hirschbach Spatlese Riesling
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PAPPARDELLE WITH VENISON & PORCINI RAGOUT 34
Slow cooked ground venison, porcini mushroom, Chianti, tomato conserva, Parmigiano Reggiano Wine Pairing: Lucente Super Tuscan
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GRILLED GROUPER FILET 🌾🚫 34
Blackberry chutney served with roasted pepper cilantro lime rice White Wine Pairing: Raeburn Chardonnay Red Wine Pairing: Cline “Fog Swept” Pinot Noir
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DECONSTRUCTED SPRING ROLL 🫘 🥜 🌱🌿 🌾🚫 24
Cabbage, carrot, mushroom, roasted peppers, bean sprouts, miso rice served with fried rice paper White Wine Pairing: Paddy Borthwick Sauvignon Blanc Red Wine Pairing: Zuccardi Q Malbec
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CHICKEN PAPPERDELLE 26
Sundried tomato pesto, grilled chicken breast, basil & Parmigiano Reggiano White Wine Pairing: Vietti Arneis Red Wine Pairing: Lucente Super Tuscan
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