San Francisco Wine Society

Charcuterie Board with Journeyman Meats

Locally handcrafted Sonoma charcuterie — finocchiona with fennel pollen, spicy Sicilian fattoria, and Parmesan-porcini salami with house pickled veggies and Acme sourdough

Monthly rotating wine flights

Three generous 4 oz pours grouped by theme (e.g. ‘Jetsetter’, ‘Italian the Stallion’) that let you taste and compare varietals from around the world

Duck Prosciutto

Fabrique Delices duck prosciutto — silky, delicate, and deeply flavored with a clean finish that begs for a glass of Pinot

Can’t Touch This! flight

Pinot‑centric flight featuring three approachable Pinots from Burgundy, Northern Macedonia, and Carneros

Duckbill Platypus flight

An off‑beat trio of wines (Pedro Ximenez, Vranac, Touriga Nacional) for adventurous palates

Cheese Plate with Black Currant Jam

Two artisan cheeses served with house-made black currant jam, Marcona almonds, and honey — sourcing includes Jasper Hill Harbison and truffle Sottocenere

Serrano Ham Gran Reserva

17-month aged Spanish ham — nutty, complex, and melt-in-your-mouth tender with a depth that rewards slow savoring

Marinated Castelvetrano Olives

House‑marinated olives with citrus, crushed red peppers, and thyme—salty, bright, and addictive

Harbison Cheese

Jasper Hill Farm's bark-wrapped bloomy rind cheese — gooey, woodsy, and one of the finest American soft cheeses available

Wild Mushroom Flatbread

Flatbread topped with Sottocenere and thyme—earthy, crisp, and perfect with wine

Sourdough Baguette

The essential accompaniment — crusty, tangy Acme sourdough that's the perfect vehicle for every meat and cheese on the board

Chocolate Chip Cookies

Warm, indulgent cookies—sweet finish after bocce and wine

Chips and Dip