CRÚ Food & Wine Bar

Echo Bay ’24 Marlborough, New Zealand Grapes - Sauvignon Blanc Intense and juicy, with an appealing savory thread of toasted herbs, green tea and crunchy sea salt that mingles with ginger, lime zest and fleshy notes of ripe melon that linger on the long finish.

J de Villebois ’24 Loire Valley, France Grape - Sauvignon Blanc Lemon curd and white peach notes are cast with mineral and floral undertones in this elegant white, with a vibrant acidity and silky texture that carries herb and spice notes on the finish.

Cakebread ’24 Napa Valley, California Grape - Sauvignon Blanc Ruby grapefruit, lemon and pomelo flavors are fresh and focused, with hints of lemongrass and white pepper emerging on the juicy finish.

Benziger “Running Wild” ’23 Pacines, California Grape - Chardonnay This white offers ripe white fruit and spice flavors, with lots of roasted grain notes. The toasty finish echoes with buttery accents.

Patz & Hall ’22 Sonoma Coast, California Grape - Chardonnay Ripe, succulent peach, apricot and mango flavors are generous and juicy, with notes of toasted coconut, crème anglaise, tangerine and orange blossoms, plus a drizzle of wildflower honey.

Frank Family Vineyards ’23 Carneros, California Grapes - Chardonnay There’s an appealing, creamy texture, with notes of lemon cheesecake, lemon zest, tangerine and freshly grated ginger wrapped around a core of crisp acidity. Shows details of lemon verbena, lemon blossoms, toasted brioche and spices on the firming finish.

Trimbach ’22 Alsace, France Grapes - Riesling Shows classic Riesling character, with flinty mineral notes and a whiff of petrol, plus accents of white peach and apple blossoms. Creamy on the medium-weight palate, with nice saline tang on the finish.

Eroica ’23 Columbia Valley, Washington Grapes - Riesling Gracefully structured, this white is delicately rich and vibrant, with alluring flavors of peach blossoms, honeydew and white peach.

August Kesseler “R” ’24 Rheingau, Germany Grape - Riesling Round, rich and expressive, with an uplifting feel to its fragrant blossom and sweet melon notes. A pretty version that balances its subtle sweetness well through the plump, clean finish, which is cut with vibrant acidity.

Terras Gauda “Abadia San Campio” Albarino ’23 Riax Baixas, Spain Grapes - Albariño Aromas ranging from lemon and crisp pear to fresh pineapple and candied orange. Very crisp and focused palate with a wonderful freshness that’s hard to resist. Long, ample finish that’s very clean.

Ceretto Arneis Blange ’23 Piedmont, Italy Grapes - 100% Arneis Light and fresh, with apple, grapefruit and almond flavors that get lift from this white’s slight effervescence. This style is clean, crisp and juicy, with good length.

La Chablisienne “Le Finage” Chablis ’23 Burgundy, France Grapes - Chardonnay Lemon cake and a hint of baking spices mark this rich, supple white. The citrus theme continues as this unwinds to a long, crisp finish.

Rainstorm Pinot Gris ’23 Amador County, California Grape - Pinot Gris / Pinot Grigio Fresh and tangy, with cantaloupe, citrus and floral flavors on a tight frame, finishing with generosity.

Benvolio Pinot Grigio ’24 Friuli, Italy Grape - Pinot Gris / Pinot Grigio This bright white is light- to medium-bodied, with a creamy density to the well-meshed flavors of apricot and mango fruit, blood orange peel, salted almond, anise and white blossoms.

Massican Pinot Grigio ’24 California Grape - Pinot Gris / Pinot Grigio Exuberant and mouthwatering, with precise notes of fresh lemon sorbet, tangerine and apple blossoms, plus a splash of orange bitters alongside crunchy sea salt and citrus blossom aromatics. Juicy and fresh on the finish, with a lingering detail of lemon balm.

Bieler “Sabine” ’24 Coteaux Aix-en-Provence, France Light and racy, with pretty white cherry and watermelon rind notes. Offers a steely, focused finish.

Tormaresca “Calafuria” ’24 Salento, Italy Grapes - 100% Negroamaro A sweetly juicy rosé, with ripe wild strawberry, watermelon and raspberry fruit flavors backed by blood orange–infused acidity. Creamy and lightly spiced on the finish.

Daou ’24 Paso Robles, California Grapes - Grenache A full-bodied rosé, structured and crisp, with vibrant orange peel, nectarine and watermelon flavors.

Shatter Grenache ’22 Roussillon, France Grapes - Granache (garnacha) Inky black in color. Flavors and aromas dominated by black current, spice and cured meats with a touch of coffee. There’s an underlying minerality throughout with the distinct ferrous quality that schist delivers.

Orin Swift “Advice from John” Merlot ’24 California Grapes - Merlot 77%, Petite Sirah , Syrah & Granache Notes of blackberry pie, black plum, sage and lilac. Tasting reveals dark fruits onto the mid-palate with touches of savory, fennel and licorice. Long on the finish, the espresso bean and continued concentration of blackberry throughout fades slowly with gentle and soft tannins.

The Prisoner '22 California Grapes - Znfandel, Cabernet Sauvignon, Petite Sirahm Syrah and Charbono Bright aromas of ripe raspberry, vanilla and coconut give way to flavors of fresh and dried brackberry, pomegranate and vanilla, which lingers for a smooth and luscious finish. Z

Catena “Vista Flores” Malbec ’23 Mendoza Grapes - Malbec 100% A restrained red, with loam and herb accents adding to the fleshy plum core alongside a hint of dried violet. Details of cassis and spices fill out the broad finish.

Clos de los Siete ’21 Uco Valley Grapes - 55% Malbec, 16% Merlot, 15% Cabernet Sauvignon, 9% Syrah, 3% Petit Verdot, 2% Cabernet Franc A soft and approachable red, with generous and well-spiced cherry and raspberry flavors, backed by herbal twinges on the silky finish.

Maal “Biutiful” Malbec ’24 Mendoza Grapes - 100% Malbec Spicy floral details lead in this generous red, which offers juicy plum and cherry flavors, with herb nuances folding in on the suave-textured finish.

Greenwing ’23 Columbia Valley, Washington Grapes - 85% Cabernet Sauvignon, 13% Malbec, 2% Syrah Solidly built, with precise black cherry, spice and tobacco flavors that linger toward fine-grained tannins.

Ancient Peaks ’22 Paso Robles, California Grapes - Cabernet Sauvignon (85%) , Merlot (8%), Malbec (5%), Petite Sirah (2%) Warm plum and blackberry jam notes lead the way in this friendly, open-knit version. Cedar, savory and vanilla accents check in on the finish.

Quilt ’23 Napa Valley, California Grapes - 100% Cabernet Sauvignon Intense and vibrant, with an expressive core of blackberry, black cherry, cedar and anise flavors, ending with a long roasted plum aftertaste.

Quinta Sardonia, “Sardón” Tempranillo, Castilla y León, Spain Grapes - 96% Tempranillo, 3% Garnacha, and a 1% mix of Albillo, Syrah, Malbec, and Cabernet Sauvignon. Sardón is fresh, floral and light on the nose with pronounced notes of raspberries and other red forest fruit. Sardón Vineyards are located at 1,600 feet and less than 400M from the border of DO Ribera del Duero.

Chateau. Lascombes “Chevalier” ’22 Bordeaux, France Grapes - 68% Merlot & 32% Cabernet Sauvignon, A charming red, with cassis and cherry puree notes laced with red licorice and savory accents, plus a light potpourri echo through the finish.

Numanthia “Termes” ’22 Toro, Spain Grapes - Tinta de Toro (Tempranillo) Ripe and fruit-forward on the nose, though more restrained on the palate, this red offers flavors of blackberry paste, dried blueberry and cranberry fruit woven through dried sage, marjoram, warmed spices and cocoa powder, backed by rich notes of fresh earth and iron.

Allegrini Valpolicella ’24 Verona, Italy Grapes - Corvina Veronese and Rondinella Delicate spice and herb notes are a fragrant thread winding through flavors of plum, cherry and smoke in this fresh red, with light, fine tannins.

Ruffino “Modus” ’23 Tuscany Grapes - Sangiovese, Cabernet Sauvignon, and Merlot. A rich, densely textured red, boasting black currant, black cherry, blackberry, cedar, iron, tobacco and spice aromas and flavors. Starts out supple, gaining traction with dense tannins by the lengthy finish.

Damilano “Lecinquevigne” Barolo ’21 Piedmont Grapes - 100% Nebbiolo Laced with cherry, strawberry, rose, mineral and white pepper flavors, this red is expressive despite being linear and taut. Firms up on the finish, where lively acidity drives the fruit and savory elements. Shows excellent harmony and potential.

Roco “Gravel Road” ’22 Willamette Valley, Oregon Grapes - 100% Pinot Noir Sleek and lively, with snappy raspberry, cherry and dusky spice flavors that glide on the long, vibrant finish.

Davis Bynum ’23 Russian River Valley, California Grapes - 100% Pinot Noir Shows accents of fresh-cracked white pepper to the dried red fruit and berry flavors, which are framed by crunchy acidity and tannins. The juicy finish offers vibrant forest floor notes and hints of hazelnut.

Belle Glos “Clark & Telephone” ’23 Santa Maria, California Grapes - 100% Pinot Noir Ripe, overflowing with red cherry and raspberry flavors backed by luscious acidity and medium-grained tannins. Offers kirsch and allspice notes that coat the midpalate, with chocolate mousse notes on the finish.

J.L. Colombo “Les Abeilles” ’23 Cotes-du-Rhone Offering an expressive gush of boysenberry and lilac, this extroverted version leads with fruit, backed up by wild herbs and a firming layer of graphite, with just a kiss of vanilla. Unadorned, with impressive fruit purity, this shows an energetic lift of acidity.

E. Guigal ’21 Crozes-Hermitage, Rhone, France Grapes - 100% Syrah Earthy and savory, offering delicate red fruit merged with bolts of iron, warm soil and white pepper. There's a gentleness to this red, with forest floor accents adding charm, along with a savory, tangy beam of acidity. Retains a juicy edge through the finish.

Perrin “Les Sinard” ’22 Chateauneuf-du-Pape , Rhone, France Grapes - Grenache, Mourvèdre, Syrah A seductive, overt style, with ripe cherry and sappy red licorice at the forefront, backed by smoked apple wood and iron shavings. Supple on the palate, with cashmere tannins providing nice structure through the smoky, silky finish.

Far Niente “Bella Union” ’22 Napa Valley, California Grapes - 94% Cabernet Sauvignon, 2% Merlot, 2% Cabernet Franc, 1.5% Malbec, 0.5% Petit Verdot. A seductive style, with a creamy, polished feel to the mix of plum pâte de fruit, cassis and raspberry puree flavors, which have a subtle sheen of singed vanilla toast and light savory flecks through the finish.

Silver Oak ’21 Alexander Valley, California Grape - 96% Cabernet Sauvignon, 2% Merlot, 1% Cabernet Franc, 1% Petit Verdot A plump red, with an up-front core of black cherry and black currant preserves that’s coated with roasted vanilla and cedar. Black olive and savory notes streak the finish.

Justin “Reserve” ’22 Paso Robles, California Grapes - 100% Cabernet Sauvignon Spicy, cedary oak puts a lid on rich, deep Cabernet fruit that echoes cherry, currant, plum and herb notes, supported by firm, mild tannins and a long finish.

aromas of orange marmalade, golden honey, and toasted brioche, lifted by hints of fresh apricot, mango, and delicate orange blossom. On the palate, it is luxuriously creamy and layered, unfolding with juicy mandarin, spiced clove, and sun-dried stone fruits. Silky waves of caramel and butterscotch

2 housemade Wagyu meatballs with San Marzano tomato basil sauce, herb ricotta, Reggiano cheese and pinsa bread

4 flash fried short rib arancini on a caramelized onion thyme demi glace sauce, topped with shaved parmesan & micro greens. Arancini - panko bread crumbs risotto, short rib, parmesan cheese, egg

2 seared marinated chicken skewers with lemon juice, honey, butter, parsley sauce. topped with shaved fennel and sliced Gala apples Pintxo is a small snack from northern Spain, especially the Basque Country,

Sauteed two bone EVOO/garlic marinated New Zealand lamb chop with pistachio pesto on a bed of arugula. Pistachio pesto - pistachio seeds, garlic, parmesan cheese, basil EVOO, lemon juice

5 seared butterflied red shrimp in a Calabrian Chile butter wine sauce with lemon juice and pinsa bread. Argentine Red Shrimp is a delectable wild-caught shrimp with vibrant color, naturally sweet flavor, and firm texture. Calabrian Chile butter - unsalted butter, Calabrian Chiles, garlic, shallots, parsley

Burrata, roasted butternut squash on a bead of baby arugula tossed in a pomegranate vinaigrette, with pomegranate seeds and balsamic glaze Burrata is a fresh Italian cheese from the Puglia region, made from mozzarella and cream, with a solid mozzarella outer shell and a soft, creamy interior of stracciatella (shredded mozzarella) and cream

2 seared marinated Wagyu beef skewers with chimichurri and papas Bravas. Chimichurri -vibrant, uncooked herb sauce made from finely chopped fresh parsley, minced garlic, olive oil, oregano, and red wine vinegar Papas Bravas -fried potatoes served often a garlic aioli, the name meaning "fierce potatoes".

Manchego - a firm, flavorful Spanish sheep's milk cheese from La Mancha region, nutty, buttery taste Pecorino - sheep's milk, giving it a sharper, saltier, and more pungent flavor with a whiter color Humboldt Fog - is an iconic, award-winning soft-ripened goat cheese from Cypress Grove in California, known for its distinct, edible ribbon of vegetable ash running through its center, creating a creamy, cake-like texture with tangy buttermilk, fresh cream, and floral notes, with a stronger, richer flavor near the rind as it matures Clothbound Cheddar - is a traditional, artisan style of cheddar cheese wrapped in linen cloth and sealed with lard before aging, notes of nuts, caramel, grass, and a tangy finish,Aged Gouda - Nancy Camembert -a soft-ripened cheese made with sheep and cow's milk and cow's milk cream. When ripe, the texture is decadent, the flavor is buttery with a balanced saltiness.

Manchego - a firm, flavorful Spanish sheep's milk cheese from La Mancha region, nutty, buttery taste Pecorino - sheep's milk, giving it a sharper, saltier, and more pungent flavor with a whiter color Humboldt Fog - is an iconic, award-winning soft-ripened goat cheese from Cypress Grove in California, known for its distinct, edible ribbon of vegetable ash running through its center, creating a creamy, cake-like texture with tangy buttermilk, fresh cream, and floral notes, with a stronger, richer flavor near the rind as it matures Clothbound Cheddar - is a traditional, artisan style of cheddar cheese wrapped in linen cloth and sealed with lard before aging, notes of nuts, caramel, grass, and a tangy finish,Aged Gouda - Nancy Camembert -a soft-ripened cheese made with sheep and cow's milk and cow's milk cream. When ripe, the texture is decadent, the flavor is buttery with a balanced saltiness.

Prosciutto is a dry-cured Italian ham, typically served thinly sliced & known for its salty, savory flavor Capicola (or coppa/capocollo) is a savory, dry-cured Italian pork cold shoulder cut seasoned with spices like pepper, fennel, or garlic Soppressata is a traditional Italian salami made from cured pork, known for its coarse texture, bold flavor, and often spicy kick Manchego a firm, flavorful Spanish sheep's milk cheese from La Mancha region, nutty, buttery taste Laura Chenel Goat Cheeses is a fresh-tasting, bright & citrusy tang enhanced with a touch of salt, with a higher moisture content and a spreadable texture.

Two servings of types of fondue, Truffle Gouda Fondue and Clothbound Cheddar Pimento Fondue, served with pinsa bread, blistered peppers, bosc pear & prosciutto wrapped asparagus.

6 oz seared salmon, Quinoa, baby arugula, cherry tomatoes, and pomegranate vinaigrette

Little Gem lettuce, soppressata, fresh mozzarella, cherry tomatoes, shaved red onion, parmesan cheese, olives, and whole grain mustard vinaigrette

Flash fried chicken breast with grated cheddar, little gem lettuce, cherry tomatoes, crispy prosciutto & pesto aioli on pinsa dough bread served with papas bravas

Grilled Pinchana steak on pinsa dough with truffle cheese fondue, arugula, caramelized onions. served with a side of papas Bravas. Picanha (pronounced pee-KAHN-yah) is a popular Brazilian cut of beef from the top of the rump, prized for its rich flavor, exceptional marbling, and thick fat cap, which bastes the meat for a juicy, tender result when cooked. It's known as the "Top Sirloin Cap"

Flor di latte cheese, Mozzarella cheese Cru pizza sauce with torn basil and sea salt on pinsa dough Pinsa Romana Pizza Dough - "Pinsere" in latin translates to "to crush or "to press" . Pinsa Romana is crunchy on the outside, soft on the inside and very light. The mix of flours created for its preparation is composed of wheat, soy and rice flours with a Pasta Madre, a sourdough starter. The result is a hydrated dough, low in fat and sugar.

Cru pizza sauce, shredded mozzarella, prosciutto, capicola, soppressata, grated parmesan & dried oregano on pinsa dough Pinsa Romana Pizza Dough - "Pinsere" in latin translates to "to crush or "to press" . Pinsa Romana is crunchy on the outside, soft on the inside and very light. The mix of flours created for its preparation is composed of wheat, soy and rice flours with a Pasta Madre, a sourdough starter. The result is a hydrated dough, low in fat and sugar.

Cru pizza sauce, fig jam, shredded mozzarella, caramelized onions goat cheese, prosciutto & arugula on pinsa dough Pinsa Romana Pizza Dough - "Pinsere" in latin translates to "to crush or "to press" . Pinsa Romana is crunchy on the outside, soft on the inside and very light. The mix of flours created for its preparation is composed of wheat, soy and rice flours with a Pasta Madre, a sourdough starter. The result is a hydrated dough, low in fat and sugar.

Thinly sliced bosc pears, shredded mozzarella, caramelized onions, local honey & torn basil on pinsa dough Pinsa Romana Pizza Dough - "Pinsere" in latin translates to "to crush or "to press" . Pinsa Romana is crunchy on the outside, soft on the inside and very light. The mix of flours created for its preparation is composed of wheat, soy and rice flours with a Pasta Madre, a sourdough starter. The result is a hydrated dough, low in fat and sugar.

Barolo wine braised deboned beef short rib, served atop butternut squash risotto with natural au jus

2 three ounce pounded chicken breast cutlets dredged in flour, sauteed. served with a butter, white wine, lemon juice, & garlic reduction and blanched broccolini

Seared 1/3 pound of U-15 dry packed scallops served with spinach parmesan risotto and sauce of white wine,butter, lemon juice, cherry tomatoes & garlic.

Seared 6 oz picanha steak served with chimichurri, roasted asparagus, papas Bravas & Calabrian chile ailoi Picanha (pronounced pee-KAHN-yah) is a flavorful Brazilian steak cut from the top sirloin cap, famous for its thick fat cap that renders during cooking, creating a juicy, beefy steak with a crispy exterior, often served simply seasoned at churrascarias. It's known as the "Queen of Steak"

chocolate fondue of chocolate and heavy cream, with toasted pound cake, marshmallows, strawberries, bruleed bananas, and pineapple

Molten chocolate cake is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for its molten center served with whipped cream

Italian dessert made of coffee-soaked ladyfingers layered with a creamy mixture of mascarpone cheese, eggs, and sugar, and dusted with cocoa powder. Its name means "pick me up,