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D’VINE WINE BAR

360-297-3010

Starters

Bacon-wrapped dates stuffed with marcona almonds and drizzled with a balsamic reduction (gf/df)     6

Creamy baked artichoke and jalapeño dip served with toasted flatbread (v)     10 

Select fresh and aged cheeses served with seasonal fruit, crunchy marcona almonds, caramelized walnuts, Kalamata-fig spread, fresh bread and whipped herb butter  (v/gf*)     16

Prosciutto, fig, and goat cheese flatbread drizzled with balsamic reduction and topped with tender micro greens     12

Castelvetrano olives warmed with lemon zest and herb-infused olive oil, and marcona almonds (v/gf/df)     8

Fresh Baked Bread and whipped herb butter (v)      6

Soups and Salads

House-Made soup of the day     Bowl     6     Cup     4      Add Fresh Bread and whipped herb butter     4

Southwestern chicken chili with white beans, tomatoes, green chilies, carrots and cumin served with cheese, onions, and corn chips 
Bowl     6     Cup     4

House Salad with mixed baby greens, cucumber, carrots, cherry tomatoes, and shaved parmesan with lemon vinaigrette   Entree 7     Side  5

Caesar salad topped with shaved parmesan, cherry tomatoes, and toasted croutons tossed with traditional Caesar dressing (v/gf)  
Entree     7     Side     5

Spinach Salad with fresh apple, dried cranberries, caramelized walnuts, and goat cheese topped with a warm bacon Dijon vinaigrette (v*/gf/df*)     14

Mediterranean Pearl Cous Cous Salad with mixed greens, Kalamata olives, red onion, artichoke hearts, cucumbers, cherry tomatoes, and feta cheese tossed with a lemon and olive oil vinaigrette (v/df*)     14

Add roasted chicken to any salad     3

Entrees

Oven-Roasted Turkey Ciabatta sandwich with bacon, gouda, and cranberry pecan mayo served with a small house or Caesar salad     14

Porcini Mushroom Ravioli with sage brown butter, mizrithra, and parmesan (v/gf*)     14

Moroccan Chicken simmered with Ras el Hanout spices, onions and garlic, sweet potatoes, cracked green olives, dried apricots and preserved lemons, and served with pearl cous cous and fresh-baked pita (df/gf*)     17

Braised Beef Tips with mushrooms, pancetta, carrots, onions and garlic in red wine reduction served over grilled polenta (gf/df)     17



Pasta Primavera with fresh broccoli, tomatoes and zucchini sautéed with garlic, butter and white wine served over linguini (v*/gf*/df*)     14     
Add Shrimp     3


Please let your server know if you have any dietary restrictions prior to placing your order.
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