Crush'd Wine Bar Kitchen

Lemon Agrumato Oil • Mint

JTM East Bay Steak Seasoning

Caramelized Onions • Horseradish Aioli • Fontina

Sweet Corn • Lime • Crema • Cotija Cheese • Chili

Griddled Brioche • Togarashi Chips

Fontina • Roasted Garlic Bread Crumbs

Arugula • Balsamic

Balsamic • Pine Nuts • Mint

Cucumber • Basil • Torn Levain • Red Onions • Basil • Sherry Vinaigrette

smashed masala-spiced potatoes, green chutney, pickled onions, spicy mayo, gem lettuce

roasted eggplant, feta dip, roasted peppers, pistachio cream, arugula, balsamic

billionaire's bacon, tomato conserva, avocado, butter lettuce, spicy mayo

smoked salmon, herb cream cheese, cucumber, capers, pickled onion, butter lettuce

saffron chicken salad, pecan-raisin relish, tarragon aioli, butter lettuce

wagyu roast beef, fontina, pickled peppers, horseradish aioli, arugula

mortadella, burrata, pistachio cream, arugula, fig vincotto

Prosciutto, fontina, bechamel, and croissant bread

Poached egg, croissant toast, and gravlax roe

Market fruit, vanilla yogurt, and local honey

Journeyman barrel bacon and red kampot pepper

Orange, Mexican spiced maple, and crush’d granola

Brûlée banana, nutella, vanilla chantilly, and sea salt

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

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

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

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.

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

Classic, refreshing carbonated beverage