Taste on 23rd
503.477.7238
Wine Bites
Prosciutto Wrapped Dates 8
topped w blue cheese and a cherry soy glaze
Castelvetrano Olives 4
served w pickled sweet peppers
Deviled Egg Trio 5
roasted garlic & herb,
truffle & chive,
sun-dried tomato & prosciutto
Grilled Bread 3
w spicy red pepper jam
Candied Moroccan Spiced Nuts 4
almonds, walnuts, and peanuts
Truffle Popcorn 5
air-popped w truffle oil and pecorino cheese
Small Plates
Spinach Salad 7
baby spinach, crispy prosciutto, sun-dried
tomatoes, cucumbers & a balsamic vinegar
reduction, topped with a touch of goat’s
milk cheese
Flatbread Caprese 7
w Roma tomatoes, mozzarella cheese and
a balsamic vinegar reduction w a fresh
basil garnish
Tuscan Salami Flatbread 7
w formage fort, pickled garlic peppers and
sliced scallions
Artichoke & Feta Cheese Ravioli 7
w mushroom-dill cream sauce
Mac and Cheese 7
plain or w sweet peppers & roasted garlic
Please allow 10 minutes.
Bruschettas
Seasonal Squash 6
w hazelnuts and thyme
Crispy Prosciutto 6
w spinach, goat’s milk cheese and
balsamic vinegar reduction
Roasted Mushroom 6
w salsa verde
Mixed Berry 6
berry purée with fromage fort and
toasted almonds
Trio of Bruschettas 16
Meat Plate
Your choice (per item) 6
served with house pickled vegetables,
Dijon mustard, sweet pepper chutney,
and toasted baguette
Featuring Chop’s hand crafted salami:
Curry Salami
Herbes De Provence Salami
Garlic & Black Pepper Salami
Fennel & Picante Salami
Cheese Plate
Your choice (per item) 6
served w spicy red pepper jam, local honey,
and toasted baguette
Featured cheeses:
# 1 Schlossberger, Switzerland
semi-hard raw cow’s milk , slightly salty, buttery, roasted hazelnut and fruity notes, aged 20 months;
pair w LUSCIOUS white wines.
# 2 Schmidhauser Chevre, Savoie France
pasteurized goat’s milk w a flexible, tender paste aerated w tiny holes, fresh flower and herbal notes;
pair w CRISP white wine
# 3 Danish Blue, Denmark
rich, creamy, studded w sharp, salty, blue veins;
pair w JUICY white wines
# 4 Black Sheep Basque, Washington USA
raw sheep’s milk, pressed, brine washed, aged for 6 months, w dense paste, butter & toasted almond notes;
pair with FULL BODY red wine
# 5 Beaufort D’Ete, Savoie France
Cow’s milk from mahogany colored Beaufort cows known since Roman times, w mild fruity, sweet taste;
pair w lighter reds like PINOT NOIRS
# 6 Pecorino Sardo, Sardinia Italy
Raw sheep’s milk , organic, aged 3 months w complex aromas, compact, dense paste w tiny eyes.
pair w SMOOTH red wine
Dessert
Dessert Brownie Cake 7
w Orange Caramel sauce and
served w vanilla ice cream
