Beso Bar & Bottle 148 B Avenue

confit oregon line-caught albacore, green bean, 9-minute egg, potato, caper, olive, lemon vinaigrette, tonnato aioli*

puffed sorghrum, oven-roasted tomato, green bean, cucumber, tarragon sauce

farmstead dairy, provolone, castelvetrano tapenade, cucumber, warm marinated onion & eggplant, herbs, farm greens

scratch sauce. Add choice of protein and/or veggie

greens, shaved or roasted veggies from the farmer, house vinaigrette, pecorino romano

fennel, citrus, oil cured black olives, whipped herbed goat cheese, pomegranate molasses vinaigrette, nuts & seeds

organic washington chickpeas, tahini, seeds & nuts, market crudite, really good olive oil

Scratch soup of the day with Little T Bakery toast.

lump meat, green apple, fennel, celery, creme fraiche, flurikake, micros, smoked paprika

market mushrooms atop a pate of garlic, onion, rosemary, button mushies, white wine

pickled beets, whipped herbed goat cheese, eggplant, pomegranate molasses vinaigrette, nuts & seeds

coffee-rubbed teres major steak, grilled onion & pepper, swiss, tomatillo chimichurri, roasted fennel aioli

salami & mortadella, provolone, shredded lettuce, grren olive tapenade spread

grass-fed anderson ranches ground lamb, cumin spice mix, seasonal pesto, provolone, swiss, shredded kale.

over-night beer braised pork shoulder, citrus, achiote, mortadella, dijon, cornichon pickle, swiss

oven-roasted turkey, bacon marmalade, roasted fennel aioli, swiss, shredded iceburg

cured imported ham, farmstead brie, fancy french butter, dijon, cornichon

green goddess dressing

G & Tonic

sparkling water

Fromagerie Delin, FR, Pasteurized cow milk, salt, cultures, rennet (3 ea/ case)

Pasteurized sheep milk, rennet, cultures, salt

Pasteurized sheep’s milk, salt, rennet, lactic starter

Pasteurized cows milk, salt, starter cultures, animal rennet

Pasteurized cows milk, salt, starter cultures, animal rennet

Belgium, Raw organic cows milk, cultures, rennet, salt

From Kaserei Glauber Switzerland Raw cows milk, cultures, rennet, salt (aged 3 years)

Beillevaire, France, goats milk

Fried sardines in sauce (Tomato, onion, red pepper, spices, wine)

100% Pinot noir. 1.36 ha (3.36 ac). Half planted 1924-1928, the other half in 1962 and 1980, east/southeast-facing, with an upper section of limestone slabs and a lower section of thick reddish marl with combe scree. Sustainable, organic practices. 30-50% whole cluster, ambient yeast fermentation in open wood vats with punch-downs. Aged 18-20 months in barrels (approx. 25% new). Short blending period in tank before bottling. (Becky Wasserman)

Juicy fruit & chalky tannins. Rich & aromatic 50% syrah, 25% carignan, 25% grenache noir. Birgitte & Serg are lovely winemakers & humans. Farm-to-table wine.

So fresh (2021 vintage, partial carbonic), so clean (no chemical herbicides). Giovanna Rizzolio was one of the few women running a winery in the Langhe in the early 90's - she was a pioneer for women winemakers in the region. From the importer: When tasting these wines, the most remarkable thing is their elegance, grace and perfume. Barbaresco is supposed to be the more elegant and feminine expression of Nebbiolo compared with its sibling to the south, Barolo, and indeed these wines deliver. The textures are more reminiscent of a top Chambolle of the likes of Ghislaine-Barthod or Fred Mugnier, yet the aromas are pure Nebbiolo in spades! Aromatic with dried cherries, rose petals, autumn leaves and licorice. And while approachable in their youth, these Barbareschi are by no means wimpy. They have the depth and classic structure of traditional Piedmontese Nebbiolo, and should continue to evolve for 15-20 years.

Appellation: Morgon Climate: Douby – Locality “Chateau Gaillard” Surface under vine for this wine: 1.03 ha Age of the vines: 80 years old Soil types: sand and granite Exposure: facing south Picking: by hand Harvest date: August 26, 2020 Winemaking: tradition (10% destemmed) Vatting period: 10 days Maturing period: 7 months in cement tanks Alcohol content: 14.5% vol. Bottling: April 2021 In the process of obtaining organic certification since 2020

From the producer: Our La Soufrandière estate, bought in 1947 by our paternal grandfather, is located in Vinzelles, in the Mâcon wine-producing region of South Burgundy. Here we work 4 ha of Pouilly-Vinzelles Climat “Les Quarts”, 0.55 ha of Pouilly-Vinzelles Climat “Les Longeays” and 1 ha of Mâcon-Vinzelles “Le Clos de Grand-Père”. All our vines, between 33 and 80 years old, are magnificently located, facing East or South-East halfway up or at the top of the slopes of very red clay and “crinoidal” limestone, formed over 180 million years ago.

From the producer: "We propose a "Zen" version of multiple cuvées, with no added sulfur until bottling. For these wines, the total added sulfur is around 20 mg/l. Only few bottles "Zen" are produced (900 to 1500 bottles for each). Our La Soufrandière estate, bought in 1947 by our paternal grandfather, is located in Vinzelles, in the Mâcon wine-producing region of South Burgundy. Here we work 4 ha of Pouilly-Vinzelles Climat “Les Quarts”, 0.55 ha of Pouilly-Vinzelles Climat “Les Longeays” and 1 ha of Mâcon-Vinzelles “Le Clos de Grand-Père”.

100% sauvignon blanc, mineral noted from vast kimmeridgian marl deposit. Intensely floral. 20 hectares of biodynamic fruit in the Loire Valley.