Class, Elegance, Ambiance & Bourbonnais Finest
Flight 102 Wine Bar specializes in fine wines and creative plates.
Menu
Starters
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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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LOBSTER ARANCINI 14
Saffron rice balls filled with lobster meat & cheese, breaded & deep fried. Served with Arrabbiata sauce
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PANCETTA WRAPPED TIGER PRAWNS 16
Pan seared in light olive oil. Served with white cocktail sauce GF
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BURRATA CAPRESE (GF upon request) 14
Sliced tomatoes, basil chiffonade, EVOO, tomato jam, balsamic glaze, crostini V
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AHI TUNA/SHRIMP CEVICHE 18
Marinated in olive oil, lemon & lime juice, Spanish paprika, jalapeno pepper, mango, cilantro & roasted tomatoes. Served with tortilla chips GF
Gourmet Pizzas
Due to high volume pizzas may not be available from 5 pm – 8 pm
Salads
Entrees
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CHILEAN SEA BASS 46
8 oz pan seared filet topped with olive pate served with roasted red peppers, grilled asparagus & toasted bread (GF upon request) Wine Pairing: Raeburn Chardonnay
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NEW ZEALAND RACK OF LAMB 44
Drizzled with chimichurri & served with green bean salad GF Wine Pairing: Zuccardi Q Malbec
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RISOTTO OF THE WEEK
Ask your server for this week's selection.
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RIBEYE & BURRATA RISOTTO 42
Carnaroli rice, Parmigiano Reggiano, grilled ribeye strips, burrata cheese, drizzled with balsamic glaze GF Wine Pairing: Tenuta Sant’Antonio Valpolicella Ripasso
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WAGYU BEEF & BLACK TRUFFLE RAVIOLI 42
Ravioli stuffed with Wagyu beef & black truffle layered over white wine & butter crab meat sauce Wine Pairing: Vietti Arneis
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FILET MIGNON 44
8 oz filet mignon in miso demi-glace, served with garlic mashed potatoes & grilled asparagus GF Wine pairing: Hall Cabernet
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TOMATO JAM RIBEYE 46
14 oz hand cut grilled to preference & topped with tomato jam. Served with truffle fries (GF upon request) Wine Pairing: Basilica Cafaggio Chianti Classico
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WILD MUSHROOM & DUCK FETTUCCINE 38
Wild mushrooms, shredded duck confit, Parmigiano Reggiano Wine Pairing: Vietti Barbera d’Alba or A to Z Chardonnay
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CHICKEN SOUVLAKI 28
Greek marinated boneless chicken, brown rice, pita bread & tzatziki (GF upon request) Wine pairing: Alpha Estate Axia Xinomavro
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TOFU STIR FRY 26
Mixed seasonal vegetables, brown rice, soy sauce GF/VG Wine Pairing: Daybreak Sauvignon Blanc
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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 Pairing: Cline Cashmere Red Blend
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SOUS VIDE KOREAN BBQ PORK BELLY 40
12 hour slow cooked 10 oz pork belly seared with Korean BBQ glaze served with roasted tomatoes and kimchi Wine pairing Raeburn Pinot noir or ponzi Pinot Gris
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