Class, Elegance, Ambiance & Bourbonnais Finest
Flight 102 Wine Bar specializes in fine wines and creative plates.
Starters & Boards
BEEF TENDERLOIN 🌾🚫 16
Grilled and tossed in a mushroom, spinach and sambuca cream sauce.
WAGYU MEATBALLS 16
Served with marinara, melted provolone and mozzarella cheese served with toasted bread.
ROASTED CAULIFLOWER HUMMUS 🌾🚫 🌱🥜 (vegan upon request) 12
Pine nuts, chickpeas, garlic, cumin, tahini, black sesame. Served with fresh vegetables. Add pita $2
TRUFFLE PARMESAN FRIES 🌾🚫 10
House cut fries with rosemary, parsley, chives, parmesan and truffle oil. Served with roasted garlic aioli. (1/2 order $6)
HAZELNUT HARISSA PRAWNS. 🥜 🌾🚫 16
Roasted root vegetable, toasted hazelnut, harissa, and grilled prawns.
OLIVE TAPENADE 🌱 (VG upon request) 10
Mediterranean olive blend, served with pita bread and feta.
BACON WRAPPED DATES 🥜 12
Medjool dates stuffed with goat cheese, Marcona almonds wrapped in applewood bacon.
CHEESE BOARD 🌾🚫 🥜 20
Three of our special gourmet cheeses served with appropriate garnishments.
CHARCUTERIE / CHEESE BOARD (GF upon request) 🥜 22
Two cured meats and two of our special gourmet cheeses served with appropriate garnishments.
STEAK SALAD 🥜 (vegetarian upon request) 22
Prime steak, spring mix, roasted tomato, mozzarella pearls, Marcona almonds, rum infused pears with balsamic dressing. Wine Pairing: Nine Hats Cabernet Sauvignon
ROASTED CHICKPEAS and CHICKEN (vegetarian upon request) 🌾🚫 22
Spring mix, roasted chickpeas, grilled chicken, onion, feta, dried cranberries. Served with lemon pepper dressing. Wine Pairing: Aia Vecchia Vermentino
Due to high volume pizzas may not be available from 5 pm – 8 pm
NEW ZEALAND RACK OF LAMB 🌾🚫 44
Whole rack grilled with sumac rub & served with curried cauliflower, chickpeas & potato. (aloo gobi) Wine Pairing: 12 Linajes Tempranillo
FILET MIGNON 🌾🚫 44
Hand cut 8oz filet, Prairie Breeze cheddar & pink peppercorn sauce. Served over garlic mashed potato. Wine Pairing: Clay Shannon Cabernet Sauvignon
HUNGARIAN GOULASH 38
Wagyu beef stew, potatoes, onion, herbs & spices. Served with buttered pappardelle noodles. Wine Pairing: Raeburn Pinot Noir
SEAFOOD ETOUFFE 40
Southern style seafood stew with tomato, onion, peppers, celery, shrimp, bay scallops, sockeye salmon & mussels. Served with brown rice. Wine Pairing: Miner Viognier
ESPRESSO CHIPOTLE RIBEYE 🌾🚫 48
14 oz hand cut prime ribeye grilled & broiled with dry rub. Served with parmesan mashed cauliflower. Wine Pairing: Hall Cabernet Sauvignon
GRILLED SOCKEYE SALMON & MORNAY 38
8oz wild caught salmon, Emmenthal Mornay sauce, dried cranberries. Served with parmesan mashed cauliflower. Wine Pairing: Ponzi Pinot Gris or Kith & Kin Chardonnay
SOUS VIDE PORK CHOP 🌾🚫 38
14 oz bone-in chop topped with mushroom & bacon cream sauce. Served over smoked Swiss polenta. Wine Pairing: Argyle Pinot Noir (Willamette Valley, Oregon)
MOROCCAN CHICKEN 🌾🚫 34
Boneless chicken marinated with middle eastern spices & slow roasted with preserved lemons, dried apricots, Mediterranean olives & tomato. Served with brown rice. Wine Pairing: Chateau Minuty Rose or GM Machmer Gewurztraminer
INDIAN CURRY (ALOO GOBI) 🌱 (GF upon request) 26
Blackberry chutney served with roasted pepper cilantro lime rice White Wine Pairing: Raeburn Chardonnay Red Wine Pairing: Cline “Fog Swept” Pinot Noir
CHICKEN PAPPERDELLE 26
Egg noodles served with grilled chicken, roasted tomatoes, Parmigiano Reggiano, spinach & garlic cream sauce. Wine Pairing: Villa Cafaggio Chianti Classico
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