08/28/2026
Tonight at Wine Time!
Warm Elote Dip-charred sweet corn, melted cheese, jalapeno, fresh lime and cilantro. Served with warm flatbread.
Crispy Baked Artichoke Hearts-crusted in bread crumbs, herbs and parmesan cheese. Served with garlic lemon aioli.
Whipped Feta Nectarine Dip-topped with basil, jalapeno, nectarine and pistachios. Drizzled with hot honey and warm crostini.
Grilled Flank Steak Salad-tender steak marinated in lime and fresh herbs, crisp romaine, pickled onion, roasted corn, queso fresco and salted lime tortilla strips. Tossed in a house-made creamy tomatillo avocado dressing.