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Naked Grape Wine & Tapas
2163 Wilton Dr.
Wilton Manors, FL 33305
Uber
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Main Menu
Charcuterie & Cheese
Main Menu
Small Plates
Classic Hummus
$8.00
Served with veggies & toasted pita
Peppadew Glazed Goat Cheese Gratin
$12.00
Tangy goat cheese topped with a savory, sweet, spicy mixture of Peppadews, apricot preserves, jalapeño, Dijon mustard, onion, and sherry. Served warm from the oven with baguette.
Baked Lavender Camembert
$12.00
Baked Camembert with lavender, thyme & honey. Served with baguette
Sausage Stuffed Mushrooms
$10.00
Sausage with sautéed onion and garlic and cream cheese topped with Parmesan cheese
Many cheese Mac-n-Cheese
$8.00
Many cheese Mac-n-Cheese. A mix of artisanal cheeses with classic elbow macaroni served in an individual iron skillet
Italian Meatballs
$10.00
House made Italian meatballs with fresh herbed tomato sauce, topped with Parmesan cheese, served with baguette
Shrimp Cargot
$15.00
Wild Sshrimp with basil pesto, herbes de Provence butter, topped with cave aged Gruyere cheese. Served with baguette
Mediterranean Mezza Plate
$12.00
A southern Mediterranean quartet of baked falafel with tzaziki sauce, tabbouleh, and hummus, served with toasted pita flatbread.
Alicia's Empanada Argentina
$6.00
Traditional Argentinian empanadas served with arugula salad and chimichurri sauce. Beef, Chicken, or Spinach.
Gourmet Latke Potato Pancakes
$14.00
Potato pancakes with smoked salmon, herbage caviar and lemon dill sauce.
Flats & Rounds
Udi's gluten-free flatbreads available, add - $3. Please note: our kitchen is not gluten-free.
Wild Mushroom Flatbread
$10.00
A combination of wild mushrooms sautéed with garlic & shallot in white wine. Served on a thin crust lavash with mozzarella base topped with goat cheese & fresh herbs
Margherita
$10.00
Our version of this classic Italian pizza. Fresh tomatoes, house-made pizzaiolo sauce topped with bubbly house-made mozzarella and fresh basil on a round panini crust.
Chicken Pesto Flatbread
$12.00
Oven roasted chicken breast, roasted red pepper, basil pesto & cheese on lavash
Shrimp & Chorizo Flatbread
$14.00
Georgia shrimp sautéed in butter and Old Bay seasoning, Spanish chorizo with roasted red pepper and shaved manchego on a hummus based lavash
Oy Vey Flatbread
$12.00
A shmear of dilled cream cheese topped with smoked salmon, thinly sliced onion, capers & tomatoes with creamy horseradish drizzle, served on a crispy lavash.
FIG-ureitout Flatbread
$14.00
Fig jam, Olli proscuitto & mozzarella topped with arugula, thinly sliced red onion & balsamic fig dressing on thin, crispy lavash.
Croque Madame
$14.00
Croque Madame flatbread combines ham and Gruyere cheese with a Bechamel heightened in flavor with a touch of Dijon mustard. After it is baked we top the flatbread with two sunny side-up eggs, The richness of the yolk adds a richness to the flavor of the flatbread.
Weekly Features
Happy Hour 4PM until 7PM daily. See full wine list and artisan cheese and charcuterie inside. Select from 40 boutique and rare wines by the glass and 30 artisan cheese and charcuterie
Tuesday
50% off all bottles under $99, 30% all bottles over $100.
Wednesday
50% off all bottles under $99, 30% all bottles over $100.
Thursday
Happy hour all night on house wines and house sparkling wine.
Charcuterie
Sopressa Italian Salami
A recipe from northeast Italy where wine and garlic are used everywhere, especially in salami. Sopressa refers to a time when the salami was pressed between planks to age and when the local notary was the only one with a large enough residence and enough integrity to be entrusted with this fine salami.
Varzi Italian Salami
Varzi is a small Lombardy town of little note except for this wonderful culinary jewel. Unlike its fellow Lombardy salami, the Milano, the Varzi has a coarse grind and spiced notes of nutmeg and clove. Otherwise, the Varzi has a very delicate and approachable flavor.
Mocetta Bresaola
Beef eye of round seasoned and dry aged with the perfect touch of salt and pepper.
Tartufo Handcrafted Italian Salami
Salame al Tartufo is considered a treat for special occasions even in Italy. The Tartufo starts as a Felino salami to which Cristiano adds black summer truffles, their delicate earthy aroma working magic with the all-natural pork and simple Felino spice blend.
Piccante Handcrafted Italian Salami
Piccante is a spicy salami with red peppers and several varieties of paprika. It's hot, but not so much that it overwhelms the great flavor of artisan cured salami.
Country Paté
A classically prepared coarse paté made of ground pork, onions, garlic and spices.
Mousse Truffée
Pork & Chicken Liver Mousse with Truffles. A delectable combination of chicken liver, truffles, sherry and Pineau des Charentes.
Rillettes de Canard
Made famous in the western region of Tour, Duck Rillettes is a gourmet delicacy. The slow cooking process allows the duck meat to become tender and succulent, making this confit-style spread irresistible!
Cow's Milk
Brillat-Savarin
This decadent triple-cream cheese is the perfect party pleaser. It takes its name from the famous 18th century French food writer Brillat Savarin and was originally created in the 1950s by Parisian affineur, Pierre Androuet . It has since been copied by many industrial dairies in France. This example from Bourgogne is unique because unlike its cousins it's has ripened under a thin coat of wrinkled yellow Geotrychum mould naturally found in unpasteurized cows' milk. This mould is rarely used on individual cows' milk cheese because its hard to wrap, but the poplar wooden box creates the ideal moist micro-climate for it to thrive . Deliciously creamy with a slightly chalky centre when young, the texture gradually breaks down until it can be scooped from the centre with a spoon close to its use by date.
Saint Angel
Saint Angel has a velvety covering of fine white mould over its rind, and a soft luscious texture. The cheese has a very clean finish on the palate; it is rich, sweet and decedent, finishing with the elegance of a satiny-buttery mouth feel.
Harbison
Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.
St. Albans
A uniquely American take on the French St. Marcellin, St. Albans takes its name from the town of St. Albans, Vermont and recalls the Creamery's longstanding partnership with the St. Albans Cooperative, longtime producers of our high-quality cows' milk. It is our first non-GMO Certified cheese as well as our first cheese made with 100 percent cows' milk. Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks and wrapped in a breathable, perforated film. Even after packaging, St. Albans unique, wrinkled rinds continue to develop; the paste of the cheese becomes soft and spreadable, while the flavor becomes more robust.
Mahon Reserva
Mahon is produced in a municipality by the same name on Minorca, an agriculturally-devoted island. The most remote of the Balearic Islands, Minorca has been famous for cheese for centuries, and in 1993 the island was designated a biosphere reserve by UNESCO.
Red Hawk
Cowgirl Creamery captures the essence of West Marin with its Red Hawk, a triple-cream, washed-rind, fully-flavored cheese made from organic cow's milk. Aged four weeks and washed with a brine solution that tints the rind a sunset red-orange.
Jasper Hill Cheddar
Jasper Hill Clothbound is a handsome natural-rinded traditional cheddar. Bandaged with muslin and skillfully aged a minimum of 10 months at the Cellars at Jasper Hill. Jasper Hill Clothbound has all the characteristic texture of an English-style cheddar with the sweet caramel and milky flavors that sets it apart from other bandaged cheddars. The flavor profile is at once sweet, savory, nutty, and tangy.
Cave Aged Gruyere
Cured over 12 months in natural sandstone caves of Kaltbach, this epic Gruyere boasts a distinctly fruity flavor and nice crumbly texture that makes this Swiss indulgence a star on a cheeseboard and a must-try for the cheese connoisseur.
Vintage 5 Year Aged Gouda
Vintage 5 Year Gouda is produced in the "Het Groene Hart" area of northern Holland using a traditional Dutch Gouda recipe. Cheeses that make the grade for the Vintage 5 year have undergone a constant and rigorous selection process during their maturation. Like wine, cheeses reach their peak at different times and it is a relatively small number that have the appropriate flavor profile that enable them to be kept for a five year period. The texture of the Vintage 5 year is a deep caramel color, dotted with white flecks of crystalized amino acids that give the cheese a crunchy mouthfeel. The texture of the cheese is hard, dense and flaky. Flavors are extremely rich and sweet, with intense yet balanced tastes of butterscotch and a hint of salt.
Bishop's Peak
Bishop's Peak borrows its name from a Central Coast landmark and popular hiking destination in nearby San Luis Obispo. It is a whole cow milk cheese. This semi-hard cheese is made in the tradition of alpine cheese processing but with a California twist to make it have a more creamy mouthfeel. The flavor is sweet, complex and earthy. The paste is smooth and slightly yellow due to the carrot rich diet of the cows that supply the milk.
Flora Nelle Rogue Blue
Flora Nelle Blue Cheese is made with pasteurized cow milk. Flora Nelle is also distinct in appearance because more veins of blue mold are encouraged to develop than in any of our other blues. The result is a paste specked with beautiful blue blooms and blue green veins creating flavors of savory, tropical and sweet cream. A natural rinded pasteurized blue set with calf rennet, Flora Nelle is a more robust and piquant blue with subtle hints of blueberry, a paste that is crumbly to cut but creamy on the palette, and a long finish. The dusty rind enhances spicy nutty and intensely blue flavors framing Rogue Valley's terroir.
Goat's Milk
Purple Haze Cypress Grove
The unexpected marriage of lavender and wild fennel pollen distinguish Purple Haze—and make it udderly addictive.
Humboldt Fog
Aged goat with vegetable ash, bloomy rind. The subtle, tangy flavor and distinctive layer of edible vegetable ash are a prized combination in this iconic American original. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbal overtones and a clean citrus finish. As Humboldt Fog® matures, the layer of proteolysis just under the rind will increase developing a more intense flavor.
Coupole
Coupole is made with fresh pasteurized goats' milk from family farms that has been coagulated and shaped. Coupole's center has a dense texture and fresh, milk taste. Coupole's allure is attributable to the intriguing contrast between the strong ripened flavor of the rind and the delicate fresh taste of its interior. The wrinkled coral-like appearance makes for an impressive centerpiece on any cheeseboard or melt on top of a perfectly grilled steak.
Garrotxa
Pronounced 'ga-ROCH-ah,' this moist and cakey Catalonian import is fast becoming Spain's most famous goat. Crafted in the foothills of the Pyrenees, Garrotxa offers a white pepper piquancy and looks like a river-stone. A velvety grey mold coating lends a woodsy aroma, but is not so ideal for eating.
Mt. Sterling Mild Goat Cheddar
A mild cheese with a slightly nutty flavor, and a texture and body in the cheddar style.
Sheep's Milk
Lamb Chopper Cypress Grove
Cypress Grove Lamb Chopper is a cheese from sheep's milk aged in the Netherlands. Creamy smooth, but a firm gouda type feel. It's born to be mild, buttery in color and flavored with a long, complex finish. The texture is smooth and soft-firm, making Lamb Chopper an enchanting table or cooking cheese.
San Andreas
This raw sheep milk cheese is floral and grassy with nutty undertones. Our recipe was inspired by the aged sheep milk cheeses of Tuscany but has a smoother texture and less sharp or salty flavor. We named San Andreas after the earthquake fault that runs near our coastal farm.
Manchego
Carpuela Artisanal Manchego, Artisanal. the famous Spanish D.O. sheep's milk cheese, is made exclusively from the milk of sheep grazing upon the plains of La Mancha, the land of Don Quixote. The Artisanal Manchego is made from raw milk and aged for several months. The cheese is nutty, sweet, and tangy with a firm texture. After 12 months it becomes tastier, saltier and excellent for grating. Manchego pairs well with roasted peppers and rustic bread. Try pairing this cheese with light crisp whites and light to medium-bodied red wines.
P'tit Basque
P'tit Basque is a 100% pure sheep's milk cheese produced in France's Basque region in the Pyrenees Mountains, the region that spans the border between France and Spain. Traditionally, it was handmade by shepherds from left over curds set aside from milking their ewes. And even today P'tit Basque is made using the same methods applied by the local shepherds. The semi-hard cheese is aged for a minimum of 70 days, during which it develops a basket-weave pattern similar to Spain's famous Manchego cheese but with milder and delicate favour. It has a distinctive aroma of sheep's milk, and a smooth, sweet flavour with a nutty finish.
Moliterno al Tartufo
Unlike most other truffled cheeses, the truffle paste is infused after Moliterno has been aged to perfection from 5 to 8 months, so that the cheese develops its own character before the truffles are injected. Injecting the truffle paste into the Moliterno is a delicate operation. Though the truffles are only visible in the "veins," the truffle flavor permeates throughout the entire paste of this amazing cheese. During the aging process, oil and vinegar are applied to the cheese's rind to prevent weight loss. This is a beautiful, aromatic cheese where the strong sharp sheep cheese flavor and the truffles beautifully complement each other. It is not only very visually pleasing, but the taste is out of this world.
Mixed Milk Cheese
La tur
La Tur is a soft-ripened cheese made from a blend of sheep's, cow's and goat's milk. It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy. The cylinder shaped cheese is a light straw yellow color with an edible soft and wrinkled rind. La Tur tastes of the sweetness of cream and butter, followed by acidic notes and yeasty flavors.
Robiola Bosina
Robiola Bosina is a bloomy rind, square shaped Italian cheese that is made from a blend of sheep and cows milk. Produced by the Caseificio dell'Alta Langa dairy in Piedmont, this cheese has a creamy, elastic and supple pate with a rind that is velvety and pillowy. Its appearance has a straw colored pate and a bright white rind. The cheese has full rich flavors that are earthy and mushroomy with undertones of sweetness and tanginess attributed to the sheep milk.
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General Info
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Hours
Monday:
Closed
Tuesday:
4:00pm - 12:00am
Wednesday:
4:00pm - 12:00am
Thursday:
4:00pm - 12:00am
Friday:
4:00pm - 12:00am
Saturday:
4:00pm - 12:00am
Sunday:
Closed
About Us
Relaxing, friendly, hip, unique—Naked Grape Wine Bar, Wilton Manors’ Premiere Wine Bar, is your alternative gathering place on Wilton Drive.