Class, Elegance, Ambiance & Bourbonnais Finest
Flight 102 Wine Bar specializes in fine wines and creative plates.
Menu
V- VEGAN - VG VEGETARIAN - GF- GLUTEN FREE
Starters & Boards
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BEEF TENDERLOIN TIPS (GF) 16
Grilled and served with sweet pot a to puree and creme fraiche .
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ROASTED BUTTERNUT SQUASH AND BACON DIP 14
Cream cheese, ricotta, sage & bread crumbs, served with water crackers.
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COLOSSAL TIGER PRAWNS (GF) 22
Grilled with Cajun seasoning and clarified butter, served with fried polenta
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BACON WRAPPED DATES (NUTS) 12
Medjool dates stuffed with goat cheese and Marcona almonds wrapped in apple wood Bacon
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ARTICHOKE BEIGNET (V) 12
Served with marinara sauce
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ROASTED CAULIFLOWER HUMMUS VG GF (NUTS) 12
Roasted cauliflower, chickpeas, garlic, cumin, tahini, mint, served with seasonal vegestables. Add pita $2
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OLIVE TAPENADE V (VG UPON REQUEST) 10
Mediterranean olive blend served with pit a bread & feta .
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TRUFFLE PARMESAN FRIES VG 10
House cut, rosemary , parsley, green onions, parmesan & truffle zest with roastd garlic aioli. (1/2 order $6)
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CHEESE BOARD V (NUTS) (GF UPON REQUEST) 20
Three gourmet cheeses served with appropriate garnishments.
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CHARCUTERIE/CHEESE BOARD (NUTS) (GF UPON REQUEST) 22
Two cured meats & two gourmet cheeses served with appropriate garnishments
Salads
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STEAK SALAD GF (NUTS) (VEGETARIAN UPON REQUEST) 22
Prime steak, spring mix, roasted tomato, burrata, Marcona almonds, rum infused pears, balsamic dressing Wine Pairing: Tenuta Sant’Antonio Valpolicella Ripasso
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HARVEST SALAD GF V (VEGAN UPON REQUEST) 22
Spring mix , roasted butternut squash, dried cranberry, grilled shrimp, popped quinoa , smoked Emmenthal, served with sage vinaigrette . Wine Pairing: Kith and Kin Chardonnay
Gourmet Pizzas
Due to high volume pizzas may not be available from 5 pm – 8 pm
Entrees
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CHILEAN SEA BASS GF 44
8 oz filet pan seared and served over carrot and ginger puree with a mixed roasted vegetable medley. Wine Pairing: Paddy Borthwick Sauvignon Blanc
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FILET MIGNON GF 44
Candied orange and goat cheese over an 8oz filet served with garlic mashed potatoes. Wine Pairing: Hall Cabernet Sauvignon
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NEW ZEALAND RACK OF LAMB GF 44
Grilled and served with bourbon demi-glace with a side of mixed roasted vegetables. Wine Pairing: Scaia Red Blend Pa radiso
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WAYGU RAVIOLI & COLOSSAL PRAWNS 46
Beef raviolis and colossal tiger prawns drizzled with a coconut curry reduction. Wine Pairing: Vietti Barbera d'Asti DOCG
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BAVARIAN JAGERMEISTER WAYGU STEW 38
Braised wagyu tri tips with carrots, onion, celery, potato, mushroom and weizen wheat beer served over garlic mashed potatoes. Wine Pairing: Chateau Haut Borde aux Rouge
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PRIME RIBEYE GF 46
14 oz hand cut prime ribeye topped with French onion velouté. Served with garlic mashed potatoes Wine Pairing: Hall Cabernet Sauvignon
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SOUS VIDE PORK CHOP GF 38
Brown sugar marinated 14 oz bone-in chop sous vide, served with grilled asparagus & black truffle demi glace Wine Pairing: Argyle Pinot Noir
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JACKFRUIT BURNT ENDS VG GF 26
Seared jackfruit and simmered in house -made BBQ sauce served with Spanish saffronrice. Wine Pairing: Ponzi Pinot Gris
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CHICKEN ALLA SORRENTINA 26
Baked boneless chicken, with tomato sauce, white wine, and Italian herbs topped with burrata over pappardelle noodles. Wine Pairing: Vietti Arneis
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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: Nine Hats Cabernet Sauvignon
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