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 🌾🚫 16
Grilled & served with chopped asparagus & burrata
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BAKED LOBSTER & SHRIMP DIP 16
Ricotta, cream cheese, brandy & saffron. Served with pumpernickel bread
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OLIVE TAPENADE 🌱 (🌿 upon request) 10
Mediterranean olive blend, served with pita bread & feta
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CEVICHE GF (🌱 upon request) 18
Sea Bass, shrimp, scallops, roasted tomato, mango, jalapeno, lime juice, EVOO. Served with tortilla chips
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CHICKPEA FALAFEL 🌱 12
Served with tzatziki sauce & harissa sauce
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ROASTED RED PEPPER HUMMUS 🌿 🌱 🌾🚫 🥜 12
Roasted red peppers, chickpeas, garlic, cumin, tahini, mint. Served with seasonal vegetables. Add pita $2
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TRUFFLE PARMESAN FRIES 🌿 10
House cut, rosemary, parsley, green onions, parmesan & truffle zest with roasted garlic aioli (1/2 order $6)
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BACON WRAPPED DATES 🥜 12
Medjool dates stuffed with goat cheese, Marcona almonds wrapped in applewood bacon
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CHEESE BOARD SPECIAL NOTES: 🥜 (🌾🚫 upon request) 20
Three gourmet cheeses served with appropriate garnishments
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CHARCUTERIE/CHEESE BOARD 🥜 (🌾🚫 upon request) 22
Two cured meats & two gourmet cheeses served with appropriate garnishments
🌿 Vegan - 🌾🚫 Gluten Free - 🌱 Vegetarian
🥜 Nut - 🫘 Soy
Salads
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STEAK SALAD GF 🥜 (🌱 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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SPRING SALAD 🌾🚫 (🌱 upon request) 22
Spring mix, shrimp, grilled asparagus, fresh strawberries, Parmigiano Reggiano served with lemon pepper dressing Wine Pairing: Kir-Yanni “Akakies” Sparkling Rose
Gourmet Pizzas
Due to high volume pizzas may not be available from 5 pm – 8 pm
Entrees
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NEW ZEALAND RACK OF LAMB 🌾🚫 44
Grilled whole rack served with yogurt mint sauce & roasted tomato cous cous Wine Pairing: Scaia Red Blend Paradiso
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FILET MIGNON 🌾🚫 44
Hand cut 8 oz filet served over garlic mashed potato with cherry port demi-glace Wine Pairing: Clay Shannon Cabernet Sauvignon
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CHILEAN SEA BASS 44
8 oz filet pan seared, served with red pepper coulis, grilled asparagus & roasted tomato cous cous Wine Pairing: Vietti Arneis
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JAMAICAN JERK CHICKEN 26
Marinated with spices & slowly baked with scotch bonnet chiles, scallions &served with roasted tomato cous cous Wine Pairing: Vietti Arneis
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SEAFOOD MAC & CHEESE 40
Cavatappi pasta tossed with Fair Oaks smoked Swiss & Prairie Breeze cheddar sauce, lobster meat, scallops, shrimp, paprika & saffron topped with crispy pancetta Wine Pairing: Kith & Kin Chardonnay
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WAYGU BEEF & BLACK TRUFFLE RAVIOLI 36
Served with brown butter, hazelnuts & burrata Wine Pairing: Vietti Barbera d’Asti DOCG
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PRIME RIBEYE 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 🌾🚫 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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WAYGU BEEF BOURGUIGNON 🌾🚫 38
Slow cooked tri-tips with onion, celery, carrots, mushroom & red wine. Served with garlic mashed potatoes Wine Pairing: Chateau Haut Bordeaux Rouge
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PORTOBELLA CHILI (🌿) 🌾🚫 24
Vegetable vegan chorizo, roasted portobella mushrooms, pinto beans, tomato. Served with corn tortilla Wine Pairing: Ponzi Pinot Gris
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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