Spoke Wine Bar

Charcuterie Board

Rotating selection of cured meats with house pickles and mustard — a reliable opener with whatever's on by the glass

Burrata with broccoli pesto and fiddleheads

Creamy burrata paired with bright broccoli pesto and seasonal fiddleheads—rich, vegetal, and inventive.

Sunchoke Doughnuts

Crispy, savory‑sweet doughnuts with XO‑infused gouda and powdered leeks—playful and texturally fun.

Enoki Cakes

Crunchy enoki‑mushroom cakes with sausage spice and pineapple sauce—savory with a tropical kick.

Wild Striped Bass with clams and nduja

Delicate striped bass in a briny, spicy broth with native clams and nduja—seafood with depth and heat.

Spoke Paloma

Tequila with house grapefruit‑lavender soda—bright, floral, and refreshing.

Macondo

A smoky‑bitter blend of mezcal, Indian rum, Campari, and Punt e Mes—complex and bold.

The Inimitable Jeeves

Old‑Tom gin with meletti, blackberry‑basil shrub, lemon and soda—bright, herbal, and slightly sweet.

Grilled Skewers

Matcha Donuts

Pâté with Grilled Bread

Deviled Eggs

Octopus Carpaccio

Sliced Duck

Seared Salmon