Crush'd Wine Bar Kitchen Menu

Our Small Board feeds two with a rotating selection of our house-sliced meats and California cheeses, all cut to order on the Berkel. You might see prosciutto, bresaola, mortadella, or salami paired with aged gouda, triple cream, or a goat–sheep blend. Served with Brandon’s apple butter, olives, pickles, crostinis, and seasonal fruit.

Our Medium Board feeds four or more with a rotating mix of house-sliced meats and California cheeses, cut to order on the Berkel. You might see prosciutto, bresaola, mortadella, or salami alongside aged gouda, triple cream, cheddar, or a goat–sheep blend. Comes with Brandon’s apple butter, olives, pickles, crostinis, and seasonal fruit.

Built for 6–8, this board offers a generous rotating mix of our cured meats and local cheeses—whatever is tasting best that day. Prosciutto, bresaola, mortadella, and salami meet cheeses like triple cream, gouda, cheddar, or a tangy goat–sheep blend. Finished with Brandon’s apple butter, olives, pickles, crostinis, and fresh fruit.

Arugula and balsamic

Honey • Rosemary • Sea Salt

Creme Fraiche • Chives • Toasted Batard

5 JTM Chili Crisp • Cashew Green Godess

Griddled Brioche • Togarashi Chips

Lumache • Roasted Garlic Bread Crumbs

Laychee cheese and saba

Roasted squash, marcona almonds, Oakdale gouda, and pear vinaigrette

Beet Hummus, baba ganoush, whipped feta & red pepper, market crudites & pickles, and pita chips

Butter beans, raisin relish, 'nduja, and parsley salad

Harissa relish, eggplant, and herb yogurt

Avocado ranch, focaccia croutons, and Oakdale gouda

Smokey and spicy mayo

Rosemary, fennel, cultured butter, and roasted garlic

Rosemary, citrus, and chili

Black garlic dip

Honey roasted

Sriracha and cilantro

Smoked salmon and trout roe

Journeyman bacon, shaft’s blue, and vincotto

Wagon wheel, fiscalini cheddar, fontina, J&E farm honey, and market fruit

Housemade sauerkraut, Russian dressing, and fontina. Served on firebrand bakery sourdough. Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses

Mint yogurt, pickled onion, and cucumber. Served on firebrand bakery sourdough

Brandon’s apple butter and Oakdale gouda. Served on firebrand bakery sourdough

Fennel pollen and lemon. Served on firebrand bakery sourdough

Artichoke & Spinach, Ricotta and Pear, and, Billionaire’s bacon

Beef, tender & delicate, and herbal

Pork, pimenton, chili, and oregano

Mangalitsa pork, red wine, and garlic

Pork, delicate, sweet, and aromatic

Pork, smooth, unctuous, and buttery

Pork, clean, and complex

50 grams, sliced to order. Decadent, buttery ham from acorn-fed Iberian hogs. A true delicacy

Cow, firm, and nutty

Cow, firm, and buttery

Goat/sheep, soft, and tangy

Cow, soft, and buttery

Cow, soft, and peppery

Cow, semi soft, and delicate

1oz. Briny, slight mineral finish. Sustainably farmed by The Caviar Company. Served with croissant toast and traditional garnishes

Creamy, buttery flavor, and smooth pop. Sustainably farmed by The Caviar Company. Served with croissant toast and traditional garnishes

Served with toasted baguette, seasonal pickles, parsley salad, and lemon

Served with toasted baguette, seasonal pickles, parsley salad, and lemon

NY classic, chocolate, and seasonal- Pumpkin

Classic, refreshing carbonated beverage

Yuzu, hibiscus or cucumber

Prosciutto, fontina, bechamel, and croissant bread

Poached egg, croissant toast, and gravlax roe

Baby greens

Market fruit, vanilla yogurt, and local honey

Journeyman barrel bacon and red kampot pepper

Orange, Mexican spiced maple, and crush’d granola

Brandon’s apple butter, candied pecans, and vanilla chantilly

Brûlée banana, nutella, vanilla chantilly, and sea salt