Brix Wine Bar - Rutland, VT

Olive oil, garlic, mozzarella, parmesan, prosciutto, and caramelized onions.

Mushroom, roasted red pepper, nut-free pesto, red onion, mozzarella, and parmigiana-Reggiano.

Tomato, nut-free pesto, red onion, roasted garlic, mozzarella, parmesan, and balsamic reduction.

Mixed greens, cucumbers, olives, pickled onion, feta, and red wine vinaigrette.

Faro, quinoa, macron almonds, parmesan, raisins, apricots, cherries, greens, and balsamic vinaigrette.

Mixed greens, roasted beets, tomato, coat ham, cheese crumbles, and red wine vinaigrette.

La Quercia, Norwalk, Iowa only four ingredients were used, salt, air, pork, and time. Served with pickled onions and crackers.

Olli salumeria, oceanside, and ca applewood-smoked Texas wild boar with Sangiovese wine. Served with pickled onions and crackers.

Local pigs cured in the mountain air with garlic and paprika. Served with pickled onions and crackers.

Salted and air-cured mallard duck breast. Served with pickled onions and crackers.

Hand-cut Denver steak and fresh vegetables.

Herb encrusted chicken breast with chopped olive pesto topping and fresh vegetables.

Poached salmon fillet and fresh vegetables.

Vt farmstead cheese co so. Woodstock, vt coulometers-stye, soft-ripened, bloomy rind, rich, and creamy.

Trapp Farmstead, stowed, vt a smooth, and buttery cow's milk cheese with bright blue-green veining.

Vt shepherd, Putney, vt a semi-hard natural-rind cheese with a rich, buttery, and mushroom flavor.

Arcata and California soft-ripened goat's milk cheese with an edible white ash centerline.

Nut-free pesto, roasted red peppers, and Parmigiano Reggiano.

Puff pastry, greens, and balsamic reductions.

Bread and mixed olives.

Pine nuts, mint, pickled peppers, garlic, oil, and Parmigiano Reggiano.

Cubed ahi, beets, cucumber, scallions, and soy-lime sauce.