Merkin Vineyards Hilltop Winery & Trattoria 770 North Verde Heights Drive

Chef's selections of cured meats, cheeses, and accompaniments. MJK's suggested wine pairing: Jane Pink

Seasonal vegetables from our garden, with herbed cashew butter. MJK's suggested wine pairing: Chupacabra Blanca

Crispy Fried Truffle Risotto. Truffle Aioli. Parm Reggiano. Fried BasilMJK's suggested wine pairing: Shinola Red

Crispy jalapeño, lemon, pomodoro sauce, and roasted garlic aioli. MJK's suggested wine pairing: Chupacabra Bubbles

Creamy feta, salsa macha, pickled red onion, and Sicilian oregano. MJK's suggested wine pairing: Tarzan Red

Grilled focaccia, seasonal accompaniments tellicherry black pepper, and evoo. MJK's suggested wine pairing: The Diddler

House-made breads with cultured butter, and Sicilian sea salt. MJK's suggested wine pairing: Shinola Red

House-made ciabatta, burrata, San Marco 18-month prosciutto, evoo, and chive. MJK's suggested wine pairing: Shinola Orancia

House-made ciabatta, herbed ricotta, garden tomatoes, greenhouse basil, aged balsamic, evoo, and Sicilian sea salt. MJK's suggested wine pairing: Chupacabra Rosa

Lamb, beef and pork meatballs. Arrabiata MJK's suggested wine pairing: The Diddler

Seasonal greens, herbs and vegetables from the garden, Italian red wine vinaigrette, and rosemary breadcrumbs

Endive, seasonal fruit, mint, burrata, and pistachios, served with house-made dressing

Local pecan, fresh seasonal fruit, shaved fennel, Parmigiano-Reggiano, and sherry vinaigrette

Baby romaine, rosemary breadcrumbs, Parmigiano-Reggiano, and house-made Caesar dressing. This item is served raw or undercooked or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs

Prickly pear pasta, pancetta, mascarpone, Pecorino, and prickly pear powder

Semolina Dumpling, Greenhouse tomatoes, Pesto, pistachio Gremolata, Ricotta salata

Beef, lamb and pork ragu, stewed Merkin tomato, Calabrian chili and oregano whipped ricotta, over creste di gallo

Potato dumpling, sage and prosciutto di parma

Pecorino Romano, tellicherry black pepper, and Pecorino pepato

Mushroom and Pinole Pasta, stuffed with herbed goat cheese. Merkin Mushroom pan sauce. Breadcrumbs

Braised organic chicken, wood oven-roasted merkin mushrooms, pancetta and Pecorino bechamel

Arizona grass-fed beef bolognese, Pecorino bechamel, Parmesan fonduta, and fresh basil

Bucatini with black pepper, pancetta, pecorino and sous vide duck egg yolk

Organic San Marzano tomato sauce, smoked scamorza cheese, organic arugula, bucatini, and lemon

Ramona Farms polenta, proscuitto, farm vegetables and lemon caper butter sauce

Brown butter gnocchi, Merkin garden vegetables, and charred rosemary salsa verde. This item is served raw or undercooked or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may inc

Fennel sausage, roasted garlic oil, smoked scamorza cheese, Pecorino bechamel, arugula, and lemon

Roasted Merkin mushrooms, charred onion, smoked scamorza cheese, pecorino bechamel, arugula, and chive

House-made pesto, seasonal vegetables from the farm, roasted garlic oil, mozzarella, arugula, and Sicilian sea salt

Organic San Marzano tomato sauce, mozzarella, smoked scamorza cheese, basil, and Pecorino Romano

Organic San Marzano tomato sauce, Calabrian salumi, Calabrian chilies, and mozzarella

Organic San Marzano tomato sauce, mozzarella, Parmesan-Reggiano, Pecorino Romano, basil, and Fripper's pepperoni

Torched Italian meringue, seasonal orchard jam, pizzelle house-made gelato

Queen B cold brew, chupacabra zabaglione

House-made sweet cream gelato, served with seasonal accoutrements

Seasonal selection of house-made fillings

House-made vanilla gelato, Queen B coffee

Rosemary focaccia, olive tapenade, genoa salumi, mortadella, roasted garlic aioli, romaine, and red wine vinaigrette

Roman flatbread, grilled chicken, Caesar dressing, romaine, and Pecorino Romano

Open faced toasted rosemary focaccia, shaved beef, provolone, giardiniera, and au jus

Signature chef recipes featuring seasonal ingredients

Chupacaera Blanca, Shinola Orancia and The Diddler

Chupacabra Rosa, Shinola Rosado and Jane Pink

Chupacaera, Shinola and Tarzan Red

Shinola Orancia, Shinola Rosado and Shinola

Chupacabra Blanca, Chupacabra Rosa and Chupacaera

The Diddler, Jane Pink and Tarzan Red

100% Malvasia Bianca

100% Montepulciano

100% Garnacha

100% orchard apples

100% Malvasia Bianca

100% Montepulciano

100% Garnacha

100% orchard apples

Honey, yeast and water, with an essence of crysanthemum and hibiscus, and a slight effervescence

Our white shape-shifter, site blend from Buhl Memorial Vineyard. Usually rooted in French/Alsatian varietals with a focus on Malvasia Bianca, chardonnay and sauvignon blanc

Our Italian orange wine. Currently orancia is made from Malvasia Bianca fermented on skins for 4 days. Recognize the difference

100% viognier from the Buhl Memorial Vineyard in Willcox, AZ. Rich, seductive palate suitable for hanky panky

Our pink shape-shifter, site blend from Buhl Memorial Vineyard. Usually rooted in French/Alsatian varietals with a focus on grenache and carignan

Our Italian rosé. Currently made from Italian clones, including but not limited to sangiovese

100% Monastrell rosé from the Buhl Memorial Vineyard, located in Willcox, AZ

100% sangiovese from the Marzo Block, located in Yavapai Co., AZ fermented in stainless steel. Aged in stainless steel & oak

Our red shape-shifter, site blend from Buhl Memorial Vineyard. The blend changes slightly from year to year depending on where our alchemistic inclinations lead us but is usually rooted in grenache, mourvedre, and syrah

Our Italian red. Currently this bright acidity driven red is made from Italian varieties, including but not limited to sangiovese

60% tempranillo, 40% garnacha from Willcox, AZ. This iberian inspired blend balances nicely between earthy and fruity notes.s

A mystery blend from Buhl memorial vineyard in Cochise Co., AZ. Put your palate to work to determine the blend. Post your guesses on Ig @merkinvineyards

100% garnacha early pick, whole cluster, wild fermented, extended maceration garnacha from the Eliphante Block in Cornville Bev 3,350 ft

90% sangiovese, 5% souzao, 5% negroamaro. This vintage of naga features fruti from our largest northern az site, Eliphante. Cornville, A.Z, elev 3,400 ft

50% sangiovese, 40% cabernet sauvignon, 10% barbera. This is a subtle, elegant, restrained wine with just a kiss of oak from its 20 months in large bottle/casks

Our 1st and only fortified wine using fruit from the agostina/ helio block and eliphante blocks in Cornville. First year was 2010 and spent 6 years in barrel before bottled

Our sparkling white shape-shifter, kitchen-sink blend. Usually rooted in French/Alsatian varietals with a focus on sauvignon blanc and Malvasia Bianca

Honey, yeast and water, with an essence of crysanthemum and hibiscus, and a slight effervescence

Our white shape-shifter, site blend from Buhl Memorial Vineyard. Usually rooted in French/Alsatian varietals with a focus on Malvasia Bianca, chardonnay and sauvignon blanc

Our Italian orange wine. Currently orancia is made from Malvasia Bianca fermented on skins for 4 days. Recognize the difference

100% viognier from the Buhl Memorial Vineyard in Willcox, AZ. Rich, seductive palate suitable for hanky panky

Our pink shape-shifter, site blend from Buhl Memorial Vineyard. Usually rooted in French/Alsatian varietals with a focus on grenache and carignan

Our Italian rosé. Currently made from Italian clones, including but not limited to sangiovese

100% Monastrell rosé from the Buhl Memorial Vineyard, located in Willcox, AZ

Our red shape-shifter, site blend from Buhl Memorial Vineyard. The blend changes slightly from year to year depending on where our alchemistic inclinations lead us but is usually rooted in grenache, mourvedre, and syrah

Our Italian red. Currently this bright acidity driven red is made from Italian varieties, including but not limited to sangiovese

60% tempranillo, 40% garnacha from Willcox, AZ. This iberian inspired blend balances nicely between earthy and fruity notes

A mystery blend from Buhl memorial vineyard in Cochise Co., AZ. Put your palate to work to determine the blend. Post your guesses on Ig @merkinvineyards

100% garnacha early pick, whole cluster, wild fermented, extended maceration garnacha from the Eliphante Block in Cornville Bev 3,350 ft

90% sangiovese, 5% souzao, 5% negroamaro. This vintage of naga features fruti from our largest northern az site, Eliphante. Cornville, A.Z, elev 3,400 ft

50% sangiovese, 40% cabernet sauvignon, 10% barbera. This is a subtle, elegant, restrained wine with just a kiss of oak from its 20 months in large bottle/casks

Our 1st and only fortified wine using fruit from the agostina/ helio block and eliphante blocks in Cornville. First year was 2010 and spent 6 years in barrel before bottled

Our sparkling white shape-shifter, kitchen-sink blend. Usually rooted in French/Alsatian varietals with a focus on sauvignon blanc and Malvasia Bianca

Honey, yeast and water, with an essence of crysanthemum and hibiscus, and a slight effervescence

Our white shape-shifter, site blend from Buhl Memorial Vineyard. Usually rooted in French/Alsatian varietals with a focus on Malvasia Bianca, chardonnay and sauvignon blanc

Our Italian orange wine. Currently orancia is made from Malvasia Bianca fermented on skins for 4 days. Recognize the difference

100% viognier from the Buhl Memorial Vineyard in Willcox, AZ. Rich, seductive palate suitable for hanky panky

Our pink shape-shifter, site blend from Buhl Memorial Vineyard. Usually rooted in French/Alsatian varietals with a focus on grenache and carignan

Our Italian rosé. Currently made from Italian clones, including but not limited to sangiovese

100% Monastrell rosé from the Buhl Memorial Vineyard, located in Willcox, AZ

Our red shape-shifter, site blend from Buhl Memorial Vineyard. The blend changes slightly from year to year depending on where our alchemistic inclinations lead us but is usually rooted in grenache, mourvedre, and syrah

Our Italian red. Currently this bright acidity driven red is made from Italian varieties, including but not limited to sangiovese

A mystery blend from Buhl memorial vineyard in Cochise Co., AZ. Put your palate to work to determine the blend. Post your guesses on Ig @merkinvineyards

60% tempranillo, 40% garnacha from Willcox, AZ. This iberian inspired blend balances nicely between earthy and fruity notes

100% garnacha early pick, whole cluster, wild fermented, extended maceration garnacha from the Eliphante Block in Cornville Bev 3,350 ft

90% sangiovese, 5% souzao, 5% negroamaro. This vintage of naga features fruti from our largest northern az site, Eliphante. Cornville, A.Z, elev 3,400 ft

50% sangiovese, 40% cabernet sauvignon, 10% barbera. This is a subtle, elegant, restrained wine with just a kiss of oak from its 20 months in large bottle/casks

Our 1st and only fortified wine using fruit from the agostina/ helio block and eliphante blocks in Cornville. First year was 2010 and spent 6 years in barrel before bottled

Mission vodka, fresh-squeezed orange juice, cranberry juice, with a lime wedge

Angel's Envy bourbon, stirred with simple syrup, aromatic bitters, with orange peel

Your call, your way - gin or vodka, noilly pratt dry or sweet vermouth, Italian olives, white pearl onions

Featuring Tito's handmade vodka with our house-made tomato juice, along with classic ingredients resulting in a fresh, unique version of a classic cocktail

A mix of pomegranate, lemon, and lime juices with clove syrup and a splash of bubbles

Featuring Fever Tree ginger beer with thyme-extracted syrup and a splash of lemon juice

Prickly pear puree with lavender-extracted syrup, mixed with butterfly tea and a splash of house-made lemonade

Assorted flavors

Fresh squeezed

Assorted flavors

House-made vanilla gelato, Queen B coffee