Burgers and Burgundy


 

FEATURED BURGUNDIES

WHITE

LA COTE BLANCHE | 12/44
Macon - Villages, France
Chardonnay

DOMAINE CHANSON, VIRE CLASSE | 14/54
Burgundy, France
Chardonnay

J. MOREAU & FILS ***TWO GLASS MINIMUM*** | 18/69
Chablis, France
Chardonnay

RED

NICOLAS POTEL | 14/54
Coteaux Bourguignons, France
Gamay

HENDRI DARNAT, "LA JUMALIE" | 16/58
Burgundy, France
Pinot noir

VINCENT GIRARDIN ***TWO GLASS MINIMUM*** | 33/130
Burgundy, AOC, France
Pommard (Pinot noir)

 

SUNDAY STAFF FAVORITES

VINA ZACO | 13/52
Haro, Rioja
Tempranillo
***Joylisha's favorite***

ALLEGRINI | 14/54
Valpolicella, DOC
Corvina, rondinella, molinara
***Monica's favorite***

HAPPY TRAILS | 14/54
Sonoma Valley, California
syrah
***Christin's favorite***

QUEENS PEAK | 15/58
Sonoma Valley, California
Cabernet
***Chef Drew's favorite***


 

SNACKS

ADAMS OLIVES | 8
Marinated castlevetrano, potato crisp, gorgonzola aioli

CHEESE PLATE | 15
von sorman, pear butter, vanilla, candied almonds

 

THE BURGER

NIGHTCAP BURGER | 16
Homemade brioche, double patty, special sauce, pickles, american cheese, house made crisps, gorgonzola aioli

 

ADD ONS

Pork belly | 6

Extra patty | 3.5

Gorgonzola | 3

American | 1

Bacon jam | 3

Caramelized onion | .50

Truffle aioli | 3

Seasonal shrooms | 3

Tomato, onion, arugula | 2

Sunny side up egg | 2

Picked fresno peppers | 1

House made pickes | 1

 

SIDES

FRIED CHICKEN | 3
Wing, leg, or thigh

HOUSE SALAD | 7
Arugula, seasonal pickled vegetables, charred onion vinaigrette 

HOUSEMADE CRISPS | 3
Yukon gold, salt and vinegar

 

SWEETS

**ASK YOUR SERVER OR BARTENDER FOR THIS SUNDAYS SWEET SELECTIONS**

 

BATTLE OF THE BURGUNDIES

$40 PER PERSON FOR OUR FAMOUS NIGHTCAP BURGER AND 6 WINE TASTERS. OF THE 6 FEATURED WINES, VOTE FOR YOUR FAVORITE AND SEE WHICH COMES OUT ON TOP! OLD WORLD VS. NEW!

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

Sunday's ONLY
5:00pm - 10:00pm

Click here for full pdf menu