Tapino Kitchen & Wine Bar menu

Manchego Riserva ( Spain)

raw milk artisan manchego aged a minimum of 12 months

Roth Kase Buttermilk Bleu ( Wisconsin)

super creamy bleu with roquefort characteristics

Manchego Reserve ( Spain)

raw milk artisan manchego aged a minimum of 12 months

Roth Kase Buttermilk Bleu ( Wisconsin)

super creamy bleu with roquefort characteristics

Fromage D'affinois( France)

delicate, buttery double crème cheese

King Island Dairy Cloth Matured Cheddar ( Australia)

crumbly, mild cheddar with lots of terrier

Fromage D'affinois ( France)

delicate, buttery double crème cheese

Alp Senn Tête De Moines ( Switzerland)

sweet, tangy, nutty with wine like aromas

Caciotta Di Bufala ( Italy)

semi hard aged bufala milk with hints of the mediterranean

Warm Olive Sampler

italian cerignola, spanish castelvetrano, greek kalamata, french picholine

King Island Dairy Cloth Matured Cheddar ( Australia)

crumbly, mild cheddar with lots of terrier

Gaperon ( France)

smokey black pepper finish with hints of garlic

Alp Senntête De Moines( Switzerland)

sweet, tangy, nutty with wine like aromas

Caciotta Di Bufala ( Italy)

semi hard aged bufala milk with hints of the mediterranean

Warm Olive Sampler

italian cerignola, spanish castel vetrano and greek calamata

Jacquin Pyramide Valancay Goat ( France)

aged with a rind of ash and soft earthy tones

Gaperon ( France)

smokey black pepper finish with hints of garlic

Jacquin Pyramide Valancay Goat ( France)

aged with a rind of ash and soft earthy tones

Charcutière of Spanish Serrano and Chorizo, Italian Coppa Salami and French Saucisson

Charcutière of Spanish Serrano, Italian Coppa Salami, French Saucisson And pâté of Foie Gras

King Island Dairy Cloth Matured Cheddar ( Australia)

crumbly, mild cheddar with lots of terrier

Manchego Riserva Cheese ( Spain)

raw milk artisan manchego aged a minimum of 12 months

Roth Kase Buttermilk Blue Cheese ( Wisconsin)

super preamble with roquefort characteristics

Fromage D'affinois Cheese ( France)

delicate, buttery double crème cheese

Jacquin Pyramide Valancay Goat Cheese ( France)

aged with a rind of ash and soft earthy tones

Gaperon Cheese ( France)

smokey black pepper finish with hints of garlic

Alp Senntête De Moines Cheese( Switzerland)

sweet, tangy, nutty with wine like aromas

Caciotta Di Bufala Cheese ( Italy)

semi hard aged bufala milk with hints of the mediterranean

Warm Olive Sampler- Italian Cerignola,

spanish castel vetrano, greek kalamata, french picholine

Yucca Frites

with argentinean chimichurri and key lime

White Anchovies

with tangerine oil, piquillo peppers and mustard greens

Petite Lobster Corndogs

with fancy ballpark dipping sauces

Angus Beef Carpaccio

with roasted garlic aioli and crispy fried capers

Artesian Foie Gras

with pickled grapes and rosemary waffle

Duck Confit Tostadas

with mexican huitlacoche, refried beluga lentils and queso fresco

Charcutière of Spanish Serrano and Chorizo

italian coppa salami and french saucisson

Local Organic Heirloom Tomato Ménage

with lemon, spanish olive oil and sea salt

Arugula and D'anjou Pear

with cabrales cheese, shaved jicama and raspberry vinaigrette

Crispy Goat Cheese

with shaved pear & apple slaw and pomegranate molasses

Yucca Frites

with argentinean chimichurri and key lime

Grilled Endive and Roasted Peaches

with bleu cheese and lemon thyme

Crispy Goat Cheese

with shaved pear & apple slaw and pomegranate molasses

Grilled Asparagus Bundles, Smoked Sea Salt and Sweet Piquillo Peppers

Yucca Frites

with argentinean chimmi churri and yuzu spritz

Organic Beet Salad

with popcorn shoots and hibiscus vinaigrette

Grilled Asparagus Bundles, Smoked Sea Salt and Sweet Piquillo Peppers

Braised Rainbow Cauliflower and Roasted Corn Puree

with aged spanish sherry

Heirloom Tomato Confit and Celery Root Croquet

with harissa dressing

Organic Beet Salad

with popcorn shoots and hibiscus vinaigrette

Braised Rainbow Cauliflower and Roasted Corn Puree

with aged spanish sherry

Summer Truffle Risotto

with perigord truffles, baby artichokes and heirloom tomatoes

Summer Truffle Risotto

with roasted baby artichoke and charred tomatoes

Crispy pancetta Wrapped Gorgonzola Stuffed medjool Dates

Crispy pancetta Wrapped Gorgonzola Stuffed medjool Dates

Angus Beef Carpaccio

with roasted garlic aioli and crispy fried capers

Kurabuta Pork Belly

with african bbq sauce and marinated okra

Duck Confit Tostadas

with mexican huitlacoche, refried beluga lentils and queso fresco

Angus Beef Carpaccio

with roasted garlic aioli and crispy fried capers

Kurabuta Pork Belly

with african bbq sauce and marinated okra

Duck Confit Tostadas

with Mexican huitlacoche, refried beluga lentils and queso fresco

Artesian Foie Gras

with pickled grapes and rosemary waffle

Angus Bistro Tender

with browned shallot butter and pomme frites

Artesian Foie Gras

with pickled grapes and rosemary waffle

Angus Bistro Tender

with browned shallot butter and pomme frites

Grilled Lamb Kabobs

with harissa, merguez sausage and cucumber raita

Grilled Lamb Kabobs and Merguez Sausage

with cucumber raita

Braised Veal Cheek

with roasted pearl onions and mushroom croquet

Braised Veal Cheek

with roasted pearl onions and king mushroom

Trio of Daily Featured Small Plates

we create them daily, to amuse ourselves and others

Trio of Daily Featured Small Plates

we create them daily, to amuse ourselves and others

Trio of Crèmebrûlées

vanilla, almond espresso and mint chocolate

Smores

topped with marshmallow meringue

Neapolitan of Molten Chocolate Lava Cakes

vanilla bean and strawberry ice cream

Warm Nola Beignets

nutella anglaise

A Tasting of Truffles

crunchy peanut butter, strawberry preserve, Fluffernutter

Chef's Chocolate Debauchery

truffles, lava cake, smores and chocolat brulée

White Anchovies

with tangerine oil, piquillo peppers and mustard greens

White Anchovies

with tangerine oil and mustard greens

House Smoked Wild Salmon

with toasted quinoa blini and farmers crème

Ahi Tuna Ceviche

with chayote squash, daikon sprouts and roasted poblano peppers

Black Mediterranean Mussels

with spanish chorizo, shaved garlic and toasted orange crostini

Petite Lobster Corn Dogs

with fancy ballpark dipping sauces

House Smoked Wild Salmon

with black quinoa blini and farmers crème

Black Mediterranean Mussels

with italian puttanesca and summer perfumes

Petite Lobster Corn Dogs

with fancy ballpark dipping sauces

Roasted Monkfish

with dehydrated serrano ham and guava puree

Iced Fanny Bay Oysters

with wasabi caviar and yuzu mignonette

Seared Scallops

with yellow curry foam and mango caviar

Alaskan Halibut

with dehydrated serrano ham chip and guava puree

Iced Fanny Bay Oysters

with wasabi roe and ginger vodka

Hamachi Sashimi

with fennel pollen, yellow beets, spanish olive oil and yuzu spritz

Seared Scallops

with yellow curry foam and mango caviar