Menu Update 4/15/2014

Small Plates & Wine Pairings
frisée and wilted chard salad
pickled papayas | grilled scallions | crispy lentils | sweet lime vinaigrette | 7.95

A to Z   Pinot Gris   Oregon   8.00

pinot blanc from oregon. apricot and violet on the nose. peaches and apricot on the palate. fleshy but not too rich. nice balance. yum.


diver scallops  
grilled asparagus | melted leeks | baguette | port thyme cream sauce | 10.95

Vecchia Torre Vermentino   Leverano, Italy      7.50

fresh and fun on its own with candied citrus, peach, and tropical fruit. elegant, balanced, and graceful with food (especially seafood).


white bean roasted garlic puree | asparagus | kalamata olives | grilled scallion | parrano | lemon – parsley vinaigrette | pimenton | 8.95

Fattoria di Basciano Rosato   Tuscany, Italy   8.00

100% sangiovese out of chianti. if you’ve ever heard wine nerds talk about “minerality” (a sometimes essential and sometimes dubious term), this wine has it in spades.


grilled city ham
falafel | bibb lettuce | cucumbers | cherry tomatoes | whipped red pepper feta | 9.95

Foggy Ridge Cider   First Fruit     Dugspur, VA   8.00

these guys were just named by the new york times as the best cider in the country. this doesn’t get as sweet as the nose would lead you to believe. in fact, I’m getting some pretty tart acid at the finish.


braised rabbit raviolo
saffron-celery root cream sauce | bacon lardon | crispy leeks | shiitake mushroom | grana padano | 10.95

Luca Ferraris Ruchè Monferrato, Italy  7.50

cherries and roses are big on the nose of this light bodied wine. I love it with complex foods where you could easily drink a red or a white wine.

six plates cheese plate
sliced apple | honey | fruit compote | mixed nuts | crostini | 11.95

Delas   Syrah   Coteaux de l’Ardeche, France      6.50

A little spicy and earthy, as you might expect from a syrah from right outside the rhone valley. this is still drinking wine but it is bordering on being food wine.



firsthand foods beef or house made black bean sliders marrow poutine gravy | crispy shallots | cheese curds | pickled radish … 8.95
truffle frites – truffle oil | house made ketchup | parmesan … 6.95
sweet potato arancini with smoked gouda … 5.95

six plates lamby joes … 8.95
olive plate … 3.95

chocolate hazelnut crinkle cake
macerated strawberries  | bourbon-apricot-honey sauce | mint whipped cream | cayenne almonds | 5.95
Renardat-Fache  Bugey Cerdon  Bugey, France   9.00

made mostly with gamay, the same grape used to make beaujolais.  this is sparkling, slightly sweet, and absolutely delicious.



flight of local yogurt and house made sorbet - choose a total of three flavors | ask for flavor choices |  3.95

some of our local partners (every ingredient italicized on our menu is local):


four leaf farm | greens | rougemont

elodie farms | goat cheese | greens | rougemont

everlaughter farm | greens | produce | hillsborough
thomsonranch | produce | durham

julie jones | coffee cups | durham

melvin’s gardens | eggs, produce | rocky ford

rainbow farms | lamb | chorizo | poulet rouge | snow hill
mattie b’s public house | flatbread dough | durham

firsthand foods | sausage and beef | durham

counter culture | coffee | durham


Six Plates Wine Bar      2812 Erwin Rd Ste 104 Durham, NC 27705        919-321-0203