Wine and food are a natural pair. Our Chef driven menu is designed to complement your wine selection and be shared with your friends. Stop in to experience our featured cuisine specials that are expertly paired with the perfect wine selection.
Rich chocolate cake served with Raspberry Glaze and whipped cream
Pair this classic dessert with one of our Coffee Drinks or Taylor LBV Port
Fresh sweet-tart Apples and Brie, baked inside Puff Pastry. Served warm, drizzled with our house made Carmel Sauce
Housemade Cheesecake celebrating flavors of each season. Ask your server about this month’s feature
Layers of Yellow Cake filled with light Italian Cream, finished with a dusting of Confectioner’s Sugar
A classic Fall dessert
A Selection of Artisan Cheeses, Roasted Garlic, Seasonal Fruit, and Spiced Almonds (Vegetarian)
A Selection of Salami and Sausages, Mixed Olives, Mustards, Roasted Red Pepper, and Artisan Crackers. Enough for two!
Thyme Roasted Mushrooms with Spanish Sherry and Aged Manchego Cheese (Vegetarian)
A blend of Tomato, Onion, Garlic, Basil topped with a Mozzarella Parmesan Blend (Vegetarian)
A warm gratin of Creamy Spinach, Tender Artichokes, and Melted Goat Cheese. Served with toasted Crostinis. (Vegetarian)
Housemade Roasted Red Pepper Hummus, Lemon Hummus, and Tzatziki, served with Pita Crisps (Vegetarian)
A Wine Loft Signature! Vanilla Infused Honey, Spiced Nuts, and Balsamic Reduction (Vegetarian)
Imported Greek Olives, Herbs de Provence dipping oil, Piquillo Pepper and Artichoke Tapenade served with Ciabatta (Vegetarian)
Crispy Baked Potato, Stuffed with Roasted Cherry Tomatoes, Spinach, Arugula, Toasted Walnuts, topped with Crumbled Goat Cheese (Gluten Free & Vegetarian)
Ale Battered Chicken Tenders, served with a side of Housemade Brown Ale Mustard dipping sauce. Served with choice of House Salad or Adzuki Bean Chips.
Parmesan Risotto and Mixed Wild Mushrooms, infused with Rhone Valley red wine, served with toasted Ciabatta bread. A hearty vegetarian dish for the winter months! (Vegetarian)
Red Sauce, Italian Sausage, Roasted Red Peppers, Mozzarella and Provolone (Add Loft Salad for $2.95)
Mozzarella, Manchego, Provolone, and Parmesan with a Garlic White Sauce (Vegetarian) (Add Loft Salad for $2.95)
Diced Chicken Breast, Barbeque Sauce, Sweet Onion Jam and Smoked Cheddar (Add Loft Salad for $2.95)
Olive Oil, Fresh Mozzarella, Roma Tomatoes and Fresh Basil (Vegetarian) (Add Loft Salad for $2.95)
Red Sauce, Mushrooms, Onion, Kalamata Olives, Roasted Red Peppers, Mozzarella and Provolone (Vegetarian) (Add Loft Salad for $2.95)
Fresh Chicken, Spiced Capicola Ham, and Spinach with Garlic White Sauce and Three Cheese Blend (Add Loft Salad for $2.95)
Fresh Chicken, Roasted Red Peppers, and Diced Carrots in a Spicy Thai Peanut sauce, smothered in Mozzarella and Provolone Cheeses (Add Loft Salad for $2.95)
A warm, savory medley of sweet and colorful Heirloom Potatoes, roasted to perfection and dressed with a Housemade Aioli. Served on a bed of Baby Spinach with Ciabatta Bread. (Vegetarian)
A Wine Loft Specialty. A blend of Spring Lettuce, Blue Cheese, Cranberries, Spiced Nuts & Pepper Jelly Vinaigrette (Gluten Free)
Fresh Tomato, Carrot, Red Onion, Bleu Cheese Crumbles, with Balsamic Vinaigrette Dressing (Vegetarian, Gluten free)
Finished with a Basil Infused Olive Oil, Served with Toasted Baguette (Vegetarian)
Served with toasted Ciabatta
A Wine Loft Favorite. Seasoned and Seared Lamb Lollipops with Red Wine & Mushroom Risotto. Served with Herb Balsamic glazed Salad.
Angus Sliders topped with Housemade Danish Bleu Cheese Butter and Onion Jam. Served with chips or salad.
Tender Scallops in a creamy Jarlsberg Cheese sauce over Radiatore pasta, topped with Panko and baked golden brown. Served with citrus marinated Seasonal Vegetables and Baguette Bread.
Fire Roasted Pork Ribs with a Sweet Hickory BBQ sauce. Served with a warm Heirloom Mixed Potato Salad and Ciabatta Bread.
Fresh Atlantic Salmon caramelized in a Soy-Ginger marinate, served with Sun-Dried Tomato Basil Orzo and Citrus Marinated Fresh Vegetables
Ravioli filled with tender Lobster, Shrimp, and Scallops, bathed in Brandy Tomato Cream Sauce, served with Salad and Ciabatta.