301 W. 47th Street on the Country Club Plaza - 816-753-1840
Weekday Breakfast Menu
(7 a.m. to 10:30 a.m.)
Saturday Breakfast Menu
(8 a.m. to 10:45 a.m.)
Sunday Brunch Menu
(9:00 a.m. to 3:00 p.m.)
Lunch Menu
(11 a.m. to 4 p.m.)
Dinner Menu
(5 p.m. to 10 p.m., till 11 pm on Fri. and Sat.)
Dessert Menu
(From open till Close)
Box Lunch Menu
(For Pickup or Delivery)
Classic Cellar Private Dining Menus
(Transfer to Classic Cellar)
Catering Menus
(Transfer to Classic Cup Catering)
Wines by the Glass Menu
Dinner Menu
Appetizers
Trio of Appetizers:
House favorites: artichoke spread,
hummus and tomato Bruschetta. 12
Asparagus Bake: Asparagus
spears, artichoke hearts, peppadew peppers, almonds, creamy port salut cheese
and house crackers. 9
Crab Appetizer: Snow crab, spinach, jicama slaw and
smoked bell pepper sauce. 12
Antipasto:
Cured meats, cheese, marinated
olives, artichoke hearts, pepperoncini peppers and house crackers. *olives may
contain pits. 12
Roasted Garlic and Goat Cheese:
Roasted garlic and goat cheese with tomato sauce and olive oil brushed
baguette bread. 9
Mussels: Prince Edward Island mussels in chardonnay herb broth with
toasted garlic bread. 11
Tomato Bruschetta: French
bread with basil pesto and mozzarella oven baked. Balsamic marinated tomatoes,
red onions, and fresh basil. 9
Gnocchi:
Italian potato dumplings served with choice of tomato basil or gorgonzola walnut
cream sauce. 12
Hummus: Classic
garbanzo bean puree served with toasted pita points, kalamata olives and olive
oil drizzle. 8
Creamy Artichoke Spread: Oven
baked and served with toasted bagel crisps. 8
Crab Cakes:
Lump snow crab cakes are paired with a lemon green onion and spicy aioli.
12
Shrimp Pizza: Our
traditional crust is topped with goat cheese, white bean puree, spinach,
caramelized shallot, pepperoncinis, shrimp and parmesan cheese. 13
Thai Chicken Pizza:
Our traditional crust topped with
peanut sauce, shaved carrots, chicken breast, scallions and mozzarella cheese.
12
Marinated Olives: In
house marinated olive medley joined with toasted French bread. *olives may
contain pits.7
Salads & Soups
Salmon Nicoise Salad*
Salmon fillet with roasted garden vegetables on a bed of greens with crumbled
feta cheese. Served with a side of
balsamic vinaigrette. 15
Beet Salad:
Roasted beets tossed with spinach leaves, pistachios, red onions, grape
tomatoes, and blue cheese crumbles in a bosc pear vinaigrette. 13
Shrimp Salad: Fregola
Sarda pasta tossed with arugula, sundried tomatoes, kalamata olives, zucchini,
pistachios, roasted shrimp, parmesan and white balsamic vinaigrette. 15
Chicken Salad: Grilled
chicken breast and crisp mixed greens. Assorted garden vegetables and choice of
house made salad dressings. 14
Garden Salad:
Mixed greens with the season’s freshest garnishments. small/4 large/ 6
Caesar Salad*:
Fresh romaine lettuce with parmesan and croutons. small/4 large/ 6
Housemade Soup:
Two housemade soups prepared daily cup/4 bowl/ 6
Housemade
Dressings
Sweet
Italian, Raspberry Vinaigrette, Balsamic Vinaigrette, Creamy Ranch,
Caesar
and Bleu Cheese
Classic
Cup Café 301 W. 47th Street Kansas City, MO 64112 | classiccup.com
*The health department advises consuming raw or under cooked meats,
poultry, seafood, shellfish,
or eggs may increase your risk of food-borne illness.*
$2.00
split charge on entrees
Dinner Menu
Classic Cup Entrees
Filet of Beef*: 8
oz. grilled beef tenderloin filet is accompanied with Yukon gold potato cake,
sautéed spinach and portabella mushrooms in garlic butter. 29
Stuffed Salmon: Salmon
fillet is stuffed with snow crab and sautéed. Accompanied with rice medley,
seasonal vegetables and citrus maltaise sauce. 22
Ribeye Steak*:
Grilled hand carved
ribeye with crispy potatoes, mushrooms, bacon, spinach and a smoked
tomato-horseradish sauce. 28
Chicken Risotto: Sautéed
bone-in chicken breast is accompanied with vegetable risotto, wilted spinach and
wild mushrooms in a madeira garlic butter. 21
Rack of Lamb*:
Grilled New Zealand
rack of lamb served with goat cheese potato cake, asparagus and
sautéed seasonal vegetables. Finished
with portberry sauce. 31
Pork Tenderloin:
Grilled Pork medallions with arugula, grilled vegetables, peppadew
peppers and almond-maple glaze. 21
Grilled Duck*: Grilled
duck breast accompanied with crispy new potatoes, asparagus spears, sautéed
spinach and tawny port sauce. 23
Chicken & Noodles:
Chicken breast sautéed with onions, mushrooms, broccoli, corn, cilantro,
and Asain noodles in a sake-ponzu sauce. 18
Beef Tenderloin
Medallions*: 8
oz. hand-carved grilled beef tenderloin medallions accompanied with sautéed
vegetables and a potato cake.29
Spicy Shrimp Pasta:
Devilishly hot!
Marinated shrimp sautéed with bell peppers, onions and spinach. Tossed
in a chevre cream sauce. 20
Goat Cheese Ravioli: Goat
cheese filled raviolis tossed with capers, onions and spinach in a red wine
tomato sauce. 17
Vegetable Cassoulet:
Slow
stewed white beans paired with roasted beets, mushrooms and garlic panko bread
crumbs. 16
Classic Burger*:
A half pound of lean ground chuck is grilled with your choice of cheddar,
swiss or bleu cheese. Served with choice of fries, chips, salad or soup. 14
Chicken Club: Grilled
marinated chicken breast, Swiss cheese, applewood smoked bacon, lettuce, tomato
and mustard mayonnaise. Choice of
fries, chips, salad or soup. 14
[
Classic Desserts ]
Bread Pudding:
This house specialty is
made with raisins and pecans then topped with hot caramel sauce.
6.95
Raspberry Peach Cobbler:
A raspberry peach
cobbler with a crispy snickerdoodle crust.
6.95
Classic Carrot Cake:
Moist carrot cake with
a delicious cream cheese frosting and candied walnuts.
5.95
Port Crème Brulee:
A traditional crème
brulee with a surprise. 6.95
Vanilla New York Style
Cheesecake: Served
with a blackberry drizzle or a warm chocolate sauce. 5.95
Chocolate Espresso Pot de Crème:
French custard with
dark chocolate and a scent of roasted espresso beans. 5.95
Warm Chocolate Fudge Cake:
Chocolate cake with a
warm creamy fudge center. Served with blackberry sauce.
6.95
Any dessert served a la mode.
2
CLASSIC CUP CAFE
APPETIZERS
Trio of Appetizers: A sample of our hummus, Bruschetta,
and creamy artichoke pread.11
Hummus:
Classic Middle Eastern chick pea puree drizzled with extra virgin olive oil and served
with toasted pita. 6
Creamy Artichoke Spread: Served with seasoned bagel
chips. 7
Tomato Bruschetta: Toasted baguette is topped
with tomatoes, basil, sweet red onions
and aged balsamic. Topped with a sprinkle of extra virgin olive oil. 8
Baked Brie:
Molten brie with brown sugar, toasted almonds, lavosh, apples and grapes.
9
SOUPS,
SALADS, PIZZAS, CALZONES, ETC.
House Made Soups:
Two different soups daily. Cup/3
Bowl/5
Garden Salad:
A medley of lettuces with fresh vegetables. Sm/3 Lg/5
Soup and Salad Combo: A bowl of one of the daily soups and a garden salad. 8
*Salmon Nicoise:
Oven roasted herbed salmon served on a medley of greens and roasted
vegetables, sprinkled with feta cheese and served with a balsamic vinaigrette.
13
Almond Encrusted Goat Cheese Salad: Goat cheese topped with almonds spread on French bread and toasted
served on a medley of greens with sun-dried tomatoes, kalamata olives and
capers. Finished with a balsamic vinaigrette. 12
Southwestern Chicken Caesar: Grilled, seasoned chicken breast, served on crisp romaine lettuce
tossed with croutons, tomatoes and our housemade Caesar dressing. 11
Sesame Oat Chicken Salad: A tender breast of chicken, with crisp sesame oat crust, served over a
bed of mixed greens with honey mustard vinaigrette. 11
Crabbie Caesar:
Tender crab cakes served atop a mound of romaine, tossed with croutons, tomatoes
and our housemade Caesar dressing. 13
Asparagus and Brie Salad: Puff pastry filled with asparagus and brie cheese is set over a
spinach salad with sweet onions, berries and a pistachio brittle. Served with a
raspberry vinaigrette. 13
*Shrimp Tortellini Salad: Roasted shrimp, cheese tortellini, baby greens, toasted almonds, and
sweet thai vinaigrette. 14
Summer Tomato Pizza: Our house crust with sweet basil pesto, tomato, fresh mozzarella, and
balsamic reduction. 11
Black Bean Chili:
Vegetarian chili topped with tortilla chips, salsa, sour cream and
mozzarella cheese. 8
Beans, Rice and Veggies: Vegetarian black bean
chili, seasoned rice and steamed vegetables come together for a nutritious
lunch. 8
Thai Chicken Pizza: Our most famous item! Spicy chicken with a peanut spread combined with
scallions and carrots then finished with cheese and a sweet chili sauce. 10
Chicken Calzone:
Oven roasted chicken, spinach, four cheeses are tucked inside a whole-wheat crust
and roasted to golden brown. Served with housemade marinara sauce.10
*Lox & Bagel Plate: Gravlox, tomatoes, red onions, capers, cucumbers, carrots, and a
toasted bagel. Served with a side of cream cheese. 13
Sides
French Fries 3
Butter-wilted spinach 3
Grilled Asparagus 4
Watermelon and feta 4
Seasoned
Rice 3
Sautéed Vegetables 3
Chips and salsa 3
Black Bean Chili Cup 3 Cottage
Cheese 3
As often
as possible the Classic Cup uses produce and meats from local
farms
that practice ecologically friendly agriculture.
*The
Health Department asks us to tell you that these items contain or may contain
raw or undercooked ingredients.
Written
information is available, upon request, regarding the safety of these items.
Split
Charge - $2 An 18% gratuity is added to parties of five or more.
LUNCH
ENTREES
Gnocchi:
Italian dumplings served with our tomato-basil sauce. 10
*Black & Bleu Steak Salad: Grilled flatiron steak in blackening spice over spinach, new potato,
red onion, tomato and house bleu cheese dressing.16
Mac and Cheese:
Short cut pasta tossed with four cheeses and baked golden. Choice of
salad. 12
*Low Country Shrimp and Grits: Spicy shrimp, andouille sausage, bell peppers, onions, and spinach In
a garlicky tomato broth over southern grits.
14
*Classic Omelet:
A three egg blanket is filled with shaved turkey breast, spinach, sweet onion,
tomato and brie cheese. 11
*Chicken Risotto:
Roasted chicken breast over lemon basil risotto with a summer tomato
sauce. 16
*Tomato Party!:
Arugula cous cous salad with peak season tomatoes, sweet onion and pork
tenderloin cutlet. Finished with
balsamic oil. 15
Hot & Naked Pasta: Pulled Campo Lindo free range hen, Webb City bacon, sweet onion, Pasta,
extra virgin olive oil, crushed red pepper and fresh herbs.
14
Porcini Mushroom Ravioli: Tender ravioli filled with
porcini mushrooms and onions are tossed in a thyme scented mushroom cream
then sprinkled with parmesan. 12
Big Bowl O’ Mussels: Steamed in white wine,
garlic and herbs Served with toasted baguette.
12
SANDWICHES
(All sandwiches served with choice of potato chips
or fries. Substitute soup or salad
additional $2)
*Classic Burger:
lean ground beef with cheddar, Swiss, provolone, bleu, or pepperjack
cheese. 10
*Salmon Club:
Atlantic salmon, bacon, lettuce, tomato and cheese on toasted house bread
with a lemon caper aioli. 13
Cuban Muffaletta:
Slow roasted pulled pork, shaved pit ham, melted provolone on toasted
baguette, spread with roasted garlic dijonnaise and olive salad.
11
Chicken Pita:
Grilled marinated chicken, roasted red pepper, lettuce, tomato and a
basil aioli all topped with feta cheese and tucked into a toasted pita.
11
*Bison Sliders:
Lean Kansas farm raised ground buffalo griddled and served on slider buns
with Vermont white cheddar, leaf lettuce and sweet red onion peppadew jam.
14
Turkey Rueben:
Peppered turkey pastrami, 1000 island sauce, sauerkraut, Swiss and
toasted rye. 11
Shaved Pork:
Cinnamon apple roasted pork loin, smoked gouda, caramelized onion, honey mustard
sauce, toasted ciabatta. 11
Lamb Gyro:
Harissa spiced ground lamb served in warm pita with spinach, tomato,
Tillamook cheese and cucumber tzatziki sauce.
13
Officer French’s Dip: Shaved tenderloin of beef
and melted provolone cheese on toasted baguette with a rosemary garlic jus.
12
Chicken Salad Wrap: Our classic chicken salad tucked into a large flour tortilla with
spring greens and tomato. Served
with chips. 10
Magic Mushroom Sandwich: A marinated and grilled
portabella mushroom with lettuce, tomato and roasted red bell pepper on a
multi-grain bun spread with goat cheese aioli.
9
French Connection: Roasted turkey, ham, and
brie cheese piled on a croissant, lettuce and tomato.
9
Mr. Green Jeans:
A signature sandwich, toasted housebread, sweet basil pesto, brie, asparagus,
sprouts, lettuce, and tomato. 9
Turkey Club:
Bacon, lettuce, tomato, avocado, and smoked turkey on a croissant.
9
Our
house bread by request only
Consider
the Classic Cellar for your next Private Party of 12 to 75 persons
Weekday
Breakfast Menu
MAMAS FAMOUS BUTTERMILK GRIDDLE CAKES: Two light and fluffy cakes
served with smoked bacon and maple syrup. 6.95
Add Walnuts...95 Add Chocolate Chips...95
Add Seasonal Fruit...2.95
DADDY'S BELGIAN WAFFLE: Back
by popular demand - this classic is served with sausage and maple syrup.
6.95
CLASSIC FRENCH TOAST: Our
version of this breakfast classic comes with two thick slices, maple syrup
and sausage. 6.95
CLASSIC EGGS BENEDICT: Toasted
English muffin, Canadian bacon,, poached eggs, and hollandaise sauce.
Served with home fires. 7.95
TOMATO EGGS BENEDICT: English
muffin with basil pesto and topped with tomatoes,spinach, poached eggs,
and hollandaise sauce. Served with home fires. 8.50
LOW CARB!!! VEGGIE SCRAMBLE: Campo
Lindo eggs scrambled with seasonal vegetables and sprinked with feta cheese.
7.95 Add Salsa Side .50
CLASSIC OMELETS: These fluffy three egg omelets come withe home
fried potatoes and a buttermilk biscuit. Vegetables sautéed upon request
only.
FRENCH OMELETTE: Smoked Bacon, Spinach, Apple and Brie. 7.95
VEGETABLE OMELETTE: Spinach, tomatoes, onions, and Monterey Jack cheese. 7.95
COUNTRY OMELETTE: Sausage, bacon, onions and cheddar cheese with sausage
gravy. 7.95
TURKEY OMELETTE: Turkey, avocado, tomato and feta cheese. 7.95
CHEESE OMELETTE: Brie, Monterey Jack and Cheddar Cheese. 6.95
ADD BACON, HAM, OR
SAUSAGE 1.00
LOX AND BAGEL PLATTER: Thin slices of Norwegian smoked salmon with
toasted bagel, cream cheese, red Bermuda onion tomato, lemon and capers.
11.95
IOWA COUNTRY BREAKFAST: Choice of grilled ham steak or smoked bacon with
two eggs,home fried potatoes, and a biscuit.
6.95
MIGAS: Mexicn Chorizo sausage, red onions and green chiles are scrambled
into fresh Campo Lindo farms eggs, fiinished with crispy corn tortillas and
pepperjack cheese, served with sour cream, salsa and fresh avocado.
8.95
BREAKFAST BURGER: 8 ounce Angus beef patty, cooked to temperature, and
topped with an egg,any style. Finished with cheddar cheese, and home
fries. 10.95
BOUNTIFUL BRAN OATMEAL: Brown sugar and raisins. 4.95
BUTTERMILK BISCUITS AND SAUSAGE GRAVY: Served with home fried potatoes.
5.95
BREAD PUDDING: We use our famous braided bread with a touch of raisin and
pecan surround it with caramel sauce and fresh fruit, and top it with whipped
cream. 5.50
EGG SANDWICH: Two eggs, over hard, served on Texas toast with
tomato, cheese, bacon and a little onion, served home fries. 6.95
ON THE
SIDE:
SAUSAGE
GRAVY:. 95 | ENGLISH MUFFIN : 1.50
ONE EGG: 1.25 | TWO EGGS :
1.95 | GRILLED HAM STEAK: 2.95
HOME FRIES: 1.50 | SAUSAGE:
2.75 | BACON: 2.75
HOLLANDAISE SAUCE: .95 | SLICED
TOMATOES: .95
ONE PANCAKE: 2.95 | TWO
PANCAKES: 4.50
BAGEL & CREAM CHEESE: 2.75
| CROISSANT: 1.50
COLD CEREALS:1.95 | YOGURTS:
1.75
ASSORTED MUFFINS:1.50 | CROISSANT:
1.50
BUTTERMILK BISCUIT 1.25 | HALF ORDER
OF OATMEAL: 2.95
ASSORTED JUICES: 1.95 | FRUIT BOWL:
3.95
ALL BERRIES 7.95 | GRANOLA:
3.95
WORLDS GREATEST SCONE: 1.95
Saturday Breakfast Menu
FROM OUR KITCHEN
MAMAS FAMOUS BUTTERMILK GRIDDLE CAKES: Two light and fluffy cakes
served with smoked bacon and maple syrup. 6.50
DUTCH BABIES: A classic puffed oven baked pancake topped with fresh fruit
and powdered sugar. Served with smoked bacon.
6.95
EGGS BENEDICT: Toasted
English muffin, Canadian bacon,, poached eggs, and hollandaise sauce served
with home fires. 7.95
HUEVOS PLAZAROS: Two corn tortillas topped with southwest seasoned
chicken breast strips, greenchiles, and jack cheese. Served with pico de
gallo, sour cream, and two farm fresh eggs.
7.95
FLORENTINE HAM FRITTATA : Layers
of spinach, ham, onions, pasta, and jack cheese, baked in a savory egg
custard, home fries. 7.95
WESTERN OMELETTE: A fluffy three egg blanket is stuffed with ham,
mushrooms, red Bermuda onions, bell peppers, and cheddar cheese.
Served with home fries. 7.95
HAM AND CHEESE OMELETTE: This fluffy three egg blanket is stuffed with
ham and cheddar cheese. Served with home fries. 7.95
SMOKED TURKEY HOT BROWNS: Open
faced English muffin topped with smoked turkey, tomato , a sharp cheddar cheese
sauce, and bacon. Served with two
eggs and vegetable salad 7.95
BREAKFAST PORK CHOP: Grilled
pork chop with two eggs, any style with fried potatoes.
7.95
LOX AND BAGEL PLATTER: Thin slices of smoked salmon with toasted bagel,
cream cheese, red onion tomato, lemon, and capers. 11.95
LOW CARB!!! VEGGIE SCRAMBLE: Campo
Lindo eggs scrambled with seasonal vegetables and sprinked with feta cheese.
7.95
BOUNTIFUL BRAN OATMEAL: Served with brown sugar
and raisins. 4.95
IOWA COUNTRY BREAKFAST: Choice of grilled ham steak or smoked bacon with
two eggs and home fried potatoes.. 6.95
OLD FASHIONED BISCUITS AND GRAVY: Served with home fried potatoes.
5.95
BREAKFAST SANDWICH: Fried egg served on Texas toast with tomato, cheese,
bacon and a little onion. Accompanied
by home fries. 6.95
HOUSE BAKED PASTRIES
CROISSANT......................................1.50
SCONE...............................................2.00
ASSORTED MUFFINS......................1.50
SIDE ORDERS
BAGEL AND CREAM CHEESE........2.45
HOMEMADE GRANOLA..................3.95
WHOLE WHEAT OR RYE TOAST....1.25
ENGLISH MUFFIN.............................1.50
Sunday Brunch Menu
MAMAS FAMOUS BUTTERMILK GRIDDLE CAKES:
Three
light and fluffy cakes served with smoked bacon and maple syrup.
7.95
DUTCH BABIES: A classic puffed oven baked pancake topped with fresh fruit
and powdered sugar. Served with
smoked bacon. 8.95
FLORENTINE HAM FRITTATA : Layers
of spinach, ham, onions, pasta, and jack cheese, baked in a savory egg custard
and home fries. 8.95
OMELETTE CHOICE
SICILIAN- Italian sausage, caramelized
onions, and mozzarella cheese with a tomato sauce. Served with fried potatoes.
8.95
GARDEN GARDEN-Broccoli, mushrooms and swiss cheese wrapped in a three egg omelette.
Served with home style fried potatoes.
8.95
QUESADILLA: Grilled chicken breast strips and jack cheese in a flour
tortilla, pozole,sour cream, salsa and two scrambled eggs.
8.95
CLASSIC EGGS BENEDICT: Toasted
English muffin, ham, poached eggs and hollandaise sauce served with breakfast
potatoes and seasonal vegetables.
9.95
PACIFIC NORTHWEST BENEDICT: Toasted English muffin,
smoked salmon, poached eggs, and hollandaise sauce served with breakfast
potatoes and seasonal vegetables. 11.95
SMOKED TURKEY HOT BROWNS: Open faced English muffin
topped with smoked turkey, tomato , a sharp cheddar cheese sauce, and bacon.
Served with two eggs and vegetable salad
8.95
PASTA ALLA CARBONARA: Egg pasta tossed with
bacon and onions in an egg parmesan cream sauce. 8.95
GRITS AND GRILLADES: A real southern favorite:
Grilled Italian sausage atop garlic cheese grits with red sauce.
Served with tow farm fresh eggs.8.95
BREAKFAST PORK CHOP: Grilled pork chop with tow
eggs, the way you want, and fried potatoes.
9.95
SALAD WITH HERB ROASTED SALMON: Served on a bed of mixed greens and
drizzled with an aged balsamic vinaigrette the sprinkled with sheep's milk
cheese. 11.95
LOX AND BAGEL PLATTER: Thin slices of Norwegian smoked salmon with toasted
bagel, cream cheese, red Bermuda onion tomato, lemon and capers. 11.95
CLASSICBURGER: 8 ounces,
grilled with the choice of cheddar, swiss, or bleu cheese, choice of small
garden salad or French fries.. 8.95
THAI CHICKEN PIZZA: Roasted chicken breast strips in a spicy peanut
sauce, combined with scallions and shaved carrots, then finished with imported
cheese on a special crust and topped with a sweet and spicy Thai sauce. 8.95
SANTA FE CHICKEN PIZZA:Seasoned black beans, spicy chicken, and
mozzarella cheese served on a housemade crust and topped with tomato salsa and
sour cream. 8.95
HOUSEMADE SOUP: Varies daily
4.95
GARDEN SALAD: With choice of dressing. 2.95
White
Wine
Belle
Glos Rose, Sonoma 6.50 | 25.00
Domaine
Ste. Michelle, Brut 5.00 | 20.00
Scharffenberger
Brut, California 9.00 | 35.00
Beringer
White Zinfandel 4.50 | 17.00
St.
Hallett Poacher’s Blend, Australia 5.50
| 21.00
Ecco
Domani Pinot Grigio, Italy
4.50 | 17.00
King
Estate Pinot Gris, Oregon
7.75
|30.00
Kiona
Riesling, Washington 4.50 | 17.00
Matua
Sauv Blanc, New Zealand
7.00 | 27.00
Clos
du Bois Sauv Blanc, Sonoma 6.00 | 24.00
Toad
Hollow Chardonnay, Sonoma 7.50
| 28.00
Fineline
Chardonnay, California 5.50|21.00
Ferrari
Carano Chardonnay, Sonoma 8.00 | 30.00
Terra
d’Oro Moscato, Lodi 7.00 | 28.00
Red
Wine
Pedroncelli
Pinot Noir, Sonoma 7.50 | 28.00
Louis
Jadot Pinot Noir, France 8.50 | 31.00
Benziger
Merlot, Sonoma 8.00 | 30.00
Coppola
Merlot, Napa 7.50 | 28.00
Perrin
Cote du Rhone, France 6.00 | 24.00
1492
Malbec, Argentina 6.25 | 24.00
Marques
de Caceres Rioja, Spain
7.25
| 29.00
Casa
Lapostolle Carmenere, Chile
7.00
|28.00
Di
Majo Norante Sangiovese, Italy
8.00 32.00
Cline
Zinfandel, California 6.00
| 22.00
Napa
Cellars Zinfandel, Napa
7.00 | 28.00
Alexander
Valley Vyd. Cabernet
7.75 | 30.00
Louis
M. Martini Cabernet, Sonoma 7.00
| 27.00
Guenoc Claret, Lake County 5.25 | 21.00
Other Classic Cup Cafe - Plaza Features
