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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SPINACH & ARTICHOKE CROQUETTES (V UPON REQUEST) 10
Served with demi glace sauce
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BURRATA TIGER PRAWNS GF 16
Butter poached Tiger prawns with roasted butternut squash and burrata sauce
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BAKED GOAT CHEESE V 12
Sweet potatoes, pistachio, agave served with crostini
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OYSTER ROCKEFELLER GF 18
Six (6) shell-off oysters balked with spinach, bacon, parmesan & Sambuca
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CHEESE BOARD 19
Three gourmet cheeses served with appropriate garnishments
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CHARCUTERIE/CHEESE BOARD 21
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
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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SOUS VIDE KOREAN BBQ PORK BELLY 40
Roasted tomatoes & kimchi. Wine pairing: Raeburn Pinot Noir
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OYSTER, CHESTNUT & SPECK RISOTTO GF 40
Carnaroli rice, imported French chestnuts, smoked spec Wire Pairing: Paddy Borthwick Sauvignon Blanc
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RISOTTO OF THE WEEK
Ask your server for details
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ESPRESSO CHIPOTLE RIBEYE (GF upon request) 46
14 oz hand cut prime ribeye grilled & broiled with dry rub. Served with parmesan fries. Wine Pairing: BonAnno Cabernet
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FONTINA FILET MIGNON GF 44
8 oz pan seared filet, melted fontina cheese, basil pesto sauce, garlic mashed potato. Wine Pairing: Hall Cabernet
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SEAFOOD LINGUINE 38
Linguine pasta tossed in a creamy seafood bisque made of ahi tuna, lobster, shrimp & mussels Wine pairing: Vietti Arneis
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SOUS VIDE PORK CHOPS 38
14 oz bone-in chop marinated with brown suyar, broiled with a parmesan crust & served with a side of apple risotto. Wine Pairing: Red: 12 Linajes Tempranillo. White: Kith & Kin Chardonnay
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CHICKEN STEW GF 26
Slow cooked with chardonnay, French Trinity, potato, herbs, spices & cream. Served over creamy polenta Wine Pairing: Raeburn Chardonnay
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ORANGE FENNEL LINGUINE 32
Linguine pasta with fennel & orange sausage, roasted broccoli & creamy brandy parmesan sauce Wine Pairing: Ponzi Pinot Gris
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PINTO POZOLE V, VG, GF 24
Roasted hominy, roasted corn, potato, roasted tornato, poblano chiles, herbs & spices. Wine pairing: Red: AVV Merlot, White: 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 cut fries. Wine Paring: 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