Twig's Cellar


WINES BY THE GLASS

 

SPARKLING   

Veuve Cliquot , France – 18.00            

Segura Viudas Reserva Brut, Spain – 6.00

New Age, Argentina – 6.50

 

WHITES             

Peltier Station Hybrid Pinot Grigio, Central Valley, Ca – 6.50

 Wallace Brook Pinot Gris, Willamette Valley – 6.50

Spice Route Sauvignon Blanc, South Africa – 6.50

L’Ecole 41 Semillon, Walla Walla, Wa. - 7.50

Loredona Viognier, Central Valley, Ca.  – 6.50

Wm Hill Chardonnay Healdsburg, Ca. – 7.00

Tamarack Chardonnay, Columbia Valley – 8.25

Loredona Riesling, Monterey, Ca. – 6.50

Willamette Valley Riesling, Or. – 6.50

 

ROSE                     

Turkey Flat Vineyards ’08, Australia – 7.00

Domain Les Aphillanthes ’07 Cote du Rhone – 6.50

 

REDS                  

Stephen Vincent Pinot Noir ’08, Sonoma, Ca – 7.00

Morgan Pinot Noir, Santa Lucia Highlands – 12.00

Brazin’ Old Vine Zinfandel, Central Valley, Ca. – 7.50

Clayhouse Cabernet, Paso Robles, Ca. – 8.00

Fourteen Hands Cabernet, Washington – 7.00

Heartland Shiraz “08, Langhorne Creek, Australia – 7.50

Cinder Syrah, Snake River Valley, Id. – 12.00

Tillia Malbec ’08, Mendoza, Argentina – 7.00

Raymond Merlot, Napa Valley, Ca – 7.50

 

DESSERT       

Alvada 5 Yr Madeira – 7.00

Graham’s 20 Yr Tawny - 11.00

Davis Creek Cellars Late Harvest Syrah – 7.00

Wood River Cellars “Port” - 8.50

Kopke 10 Year Port – 9.50                                

Six Grapes Ruby – 6.00

 

BEER                    

On Tap:  

 Copper Hook, Brother David’s, Widmer Hefeweizen

Bottle: 

Old Rasputin, Anderson Valley IPA, Anderson Valley Boont Amber, Delerium Tremens, Franziskaner Weissbier, Spaten Optimator, Bitburger Pilsner, Bitburger Drive NA, NA Apple Beer

 

ALSO                    

Coffee, Hot Tea, Iced Tea, Sodas, Voss

 

 

Small Bites

 

Bruschetta –  Chopped fresh tomatoes,  fresh basil,  and garlic, with olive oil and balsamic drizzle—8

Baked Artichoke Spinach Dip – Artichokes and spinach in white sauce, served with toasted  baguette  -8

Fromage et Fruits – Assorted Fruits and Cheeses from various regions of the globe. - 12

Potato Twigs—Hand shaved potatoes served with Blueberry catsup—7   Great with Champagne!

Hummus & Pita – House made hummus, with warm pita triangles and kalamata tapenade - 7

Smoked Salmon Plate  with cheese, crackers, capers, and cucumber and dill pesto  - 12

Gorgonzola stuffed dates  wrapped in prosciutto  - 8

Crab Cakes – Served with a house made chipotle aioli. - 12

Braised Satay Trio  Satay Ponzu, Madura, and Chuanr Style Satay, A unique combination of flavors. - 12

Garlic Shrimp infused with Rosemary  – Black tiger shrimp lightly brushed in garlic herbed butter  - 12

American Kobe  Medallion - Seared on cast iron, and then finished in the oven.  Served w/ Twigs- 14

 

Salads

 

 

Caesar  Salad with house made dressing, shaved parmesan and croutons – 8        

 

Caprese Salad –  Layers of sliced mozzarella and vine ripened  tomatoes over a bed of fresh basil leaves finished  with a balsamic reduction.—8

 

 

Mixed Spring Green Salad tossed with a light red wine dressing and finished with candied walnuts, dried  cranberries and apples—8

 

Add Chicken to any salad  or pizza-  4

 

Add Shrimp to any salad or pizza—5

 

Pizzas

Margherita - Topped with tomatoes, fresh mozzarella cheese and fresh basil. —10

Veggie - Artichokes, peppers, onions, spinach, diced tomatoes, squash , mushrooms,  and goat cheese—11

BBQ Chicken – Marinated breast of chicken, with red onion, peppers, pepperoncini, smoked gouda cheese with  BBQ sauce –12

Weiss- White Sauce, sautéed mushrooms, caramelized onions, roasted garlic and truffle oil—10

 

Desserts

 

Chocolate Cake—6

Tiramisu—6

Cheesecake with Seasonal Berries - 6          

Chocolate Dipped Fresh Strawberries—6

Chocolat Bar Bites - Boise’s finest chocolate from our neighbor across the street— 2

 

Try these treats with an aged Ruby or Tawny Port.