H O U R S

7 days a week

11am - 11pm

 

*Kitchen closes
between 4pm-5pm
Saturday & Sunday

C O N T A C T  U S

 

818 Woodward Ave

Ridgewood NY 11385

 

Tel:  917-909-1314     

 

juliasbeerandwine@gmail.com

F O L L O W  U S

 

 

  • Facebook - White Circle
  • Instagram Social Icon

STARTERS

 

v = vegetarian  vv =vegan  gf = gluten free
 

CHIPS and DIP - 3
yogurt dip with fresh herbs and onion jam
served with NY state kettle chips

v

CHEESY GARLIC TOAST - 6
sourdough toasted with garlic herb butter, covered in fresh melted mozzarella and served with house made tomato jam

v

GAUCHA DIP - $7
spiced white bean dip with fresh roasted corn, house pickled peppers and white cheddar drizzled with chipotle aioli
served with corn chips

v

CLASSIC BEET SALAD - 12
slices of lightly pickled beets, local goat cheese, candied pecans, drizzled with lemon basil dressing
v gf

NEW YORK CHEESE PLATE - 12
NY state cheeses served with crackers and chef’s choice garnishes

v

MINI PORK AREPAS - 14
fresh corn and scallion cakes topped with spicy braised pork, jalapeño pesto, and micro cilantro

BUFFALO SPROUTS - 10
cauliflower and brussel sprouts in house made buffalo sauce, topped with blue cheese and micro celery

v

ENTREES

 

v = vegetarian  vv =vegan  gf = gluten free
 

DATE AND BLUE CHEESE SALAD - 12
arugula, candied pecans, dates, crumbled blue cheese, chopped candied bacon and house made balsamic
add lemon turmeric chicken - $4

ROASTED EGGPLANT TURNOVER (single $6, double $11)
fresh roasted eggplant, roasted tomatoes and mushrooms in a flaky puff pastry pocket

CHICKEN CLUB - $8
lemon turmeric chicken breast, strips of bacon, mustard, spicy mayo, white cheddar, turmeric pickles and arugula,
served on potato onion dill roll

THE PIPER - 8
spiced white bean spread, avocado, house pickled peppers, and micro greens on potato onion dill roll
vv

VEGAN HARVEST HASH - 14
sweet potatoes, yukon gold, yellow squash and zucchini tossed in a lemon sage turmeric sauce and toasted pumpkin seeds
served with greens
vv gf


CHICKEN POT PIE - 14
chicken breast in a white wine cream sauce with peas & carrots, topped with a buttery crust
served with greens

MUSHROOM MELT - 12
shiitake, oyster and cremini mushrooms, fresh mozzarella, tomato jam, and citrus basil dressing on garlic sourdough bread
served with veggie slaw and greens

v

TOASTED GOAT - 12
crispy bacon, tangy goat cheese, fig jam and local honey on grilled garlic bread
served with veggie slaw and greens

v

CUBANISH - 14
cider braised pork, white cheddar, honey butter, house made turmeric pickles and local mustard served on grilled sourdough
served with veggie slaw and greens