---- 6 (large)\

Wine o'Clock Wine Bar and Bistro

---- newEVENTS CALENDAR1 (large)
---- newphotogallery (large)

A unique spot for civilized wining and dining.
Created by the Bunnell Family, the wine bar features small-lot wines from our three labels.
Explore wine flights for the best variety in pairing and sharing.
A new menu of handcrafted dishes every week.
Top-notch ingredients, a wood-fired oven in a display kitchen
crystal glasses and fresh flowers
all equal a cozy, classy dining experience.
A Sante!

Join us in Prosser's Vintners' Village
at 548 Cabernet Court
hours change seasonally and with the holidays






Wine Flights and Dining
Wednesday through Sunday 12pm - 8pm

reservations recommended
(509) 786-2197

Tasting and Retail
Wednesday - Sunday  from noon until 5 pm

tastings for groups of 6 or more by appointment

(509) 786-2197

Mondays and Tuesdays

menu changes weekly

Bistro Menu
10/21/15 - 10/25/15

We believe in Pairing and Sharing
Wine Flights give you the greatest variety
of food and wine combinations
3 half-glasses (3oz. each)

Aromatic Whites
'11 Chardonnay (WOC)
'12 Helene (BFC)
'12 Gewurztramine (WOC)

Crisp & Dry
'11 Fraiche (BFC)
'12 Pinot Gris (WOC)
'13 Rose (WOC)

Bevy from Bordeaux

'11 Fete (BFC)
'10 Malbec (BFC)
'10 Petit Bec (BFC)

Rhone Melange
'08 Mourvedre (BFC)
'09 Lia (BFC)
'08 a pic (BFC)

Surfeit of Syrah
'08 Boushey-McPherson Vyd. (BFC)
'09 Clifton Hill Vineyard (BFC)
'09 Horse Heaven Hills (BFC)

Soup * Small Plate * Salad

Chef's Autumn Soup

beluga lentil

Chef's Appeetizer
Shrimp "Puttanesca"

Chicken Liver Pate
house pickled vegetables and toasted baguette

Goat Cheese Fondue
chevre, honey and rosemary
fresh fruit and toasted baguette

Wood-fire Toasted Baguette
brushed with olive oil, salt and pepper

Charred Romaine Salad
freshly shaved parmigiano reggiano
and hand torn croutons

Cotto e Crudo Salad
cooked and raw vegetables, shaved parmesan
balsamic vinaigrette, leafy greens

Chef's Choice Antipasto Platter
-for two-
cheese, olives, cured meat,
vegetables and toasted baguette

Artisan Pizzas

Chef's "French Onion" Pizza
caramelized onion, comte and jarlsberg
full 18 - half 12
recommended: 2013 Rose (dry)
Donation to fight Cancer on Rose to go!


pesto sauce, eggplant and portabella mushrooms
pine nuts and fresh mozzarella
full 18 - half 12
recommended: Snipes Mountain Flight

Viva Italia
spicy tomato sauce, basil leaf
fresh mozzarella
full 16 - half 11
recommended: 2011 Sangiovese

Savory and Sweet
pear, bacon, green onion
olive oil and aged white cheddar
full 18 - half 12
recommended: 2012 Gewurztraminer (dry)

Artisan Cured Meat Pizza
Salumi of Seattle, oregano salame
shaved onion and fresh mozzarella
*optional soft set eggs
full 18 - half 12
recommended: Bevy from Bordeaux Flight

Entrees et al

*Hawaiian Kajiki
wild caught blue marlin, seared, cold center
rices, matchstick vegetables, dashi broth
entree (5-6oz.) 32 - small plate (2 1/2 - 3oz.) 22
recommended: 2012 Helene

*Aged Black Angus Skirt Steak
twice baked potatoes (allow extra time)
roasted carrots, beet puree, chimichurri
entree (8-10oz.) 32 - small plate (4-5oz.) 22
recommended: Surfeit of Syrahs Flight

*Composed Salad

pan seared sea scallops and beurre blanc
haricots verts, steamed baby potatoes
over leafy greens
recommended: Crisp and Dry Flight

house ground brisket, garlic aioli
peppered bacon and white cheddar
roasted potato wedges
recommended: 2010 Malbec

All parties of 6 or more will be on one check
with an 18% gratuity included
unless arrangements are made with management
at least 24 hours in advance

*Notice Some items may be cooked to order.
Consuming raw or undercooked meat, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness.

Wine O'Clock Riveraerie logo Wine O'Clock