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Noir Food & Wine

Noir Food & Wine

(Now Closed)
Wine Bar and Restaurant$$$$
Downtown Pasadena, Pasadena
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Noir Food & Wine
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MenuMenu
Dinner 16Lunch 6Wines by the Glass & Flights 16Sunday Prix Fixe Dinner 2Happy Hour 7
Fromage & Charcuterie‏
Charcuterie or cheese selections
Selection of any 3 items 15
Selection of any 6 items 20
Cheese Suggestions for White Wine
La Tur (Creamy- Italy)
Bucherondin (Sharp, Soft- France)
Delice De Bourgogne (Triple Cream- France)
Humboldt Fog (Sharp, Semi-Soft- USA)
Monte Nebro (Soft, Creamy, Lemony- Spain)
Garrotxa (Semi Firm, Lemony, Creamy-Spain)
Cheese Suggestions for Red Wine‏
Ossau Iraty (Semi Firm, Earthy, Creamy- France)
Vella Jack Age Monterey (Sharp, Hard- USA)
Fourme D’Ambert (Sharp, Soft & Blue-France)
Point Reyes (Creamy, Mild, Blue-USA)
Aniata Goat Gouda (Sharp, Nutty-Holland)
Cabot White Cheddar (Sharp, Semi-Firm-USA)
Bayley Horizon Bleu (Sharp, Crumbly- USA)
Pecorino Toscano (Semi-Soft, Nutty-Italy)
Murcia Al Vino (Firm, Buttery, Wine Rind-Spain)
Mahon (Semi Firm, Lemony, Sharp- Spain
Charcuterie Selections
Prosciutto (Dry Cured Ham)
Pepperoni (Spicy, Dry Cured Salami)
Speck (Smoked Procuitto)
Finocchiona (Salami, Cured w/ Fennel)
Chorizo (Fermented Cured Smoked Sausage)
Spiced Coppa (Cured Pork)
Primi Salads & Appetizers‏
Grilled Tomato Salad
9.
Opal basil, truffle salami, parmesan & fennel vinaigrette
Jicama, Mango & Watercress
10.
Pumpkin seed & lime olive oil
Black Pepper Gnocchi
12.
Cinnamon, cardemon & butternut squash broth
Thai Shrimp Salad
15.
Mint, basil, cilantro & thai chili glaze
USDA Prime Flat Iron Steak & Shomeoji Mushroom Salad
20.
Steak marinated in miso w/ mixed greens in mirin sauce & sesame oil & ginger
Heirloom Beet Salad
9.
Crispy shallots, roasted garlic vinaigrette & parmesan mousse
Fresh Burrata & Arugula Salad
11.
Almonds & truffle vinaigrette
Crab Fritters
14.
Black pepper‏ aioli & carolina mustard sauce
Seared Scallops
16.
Micro ratatouille, roasted garlic & herb de provence infused olive oil
Noir Specialties
Shrimp & Sausage Gumbo
15.
Andouille sausage & shrimp w/ green onion rice
Wild Boar Chile Verde Stew
17.
Roasted chayote squash & pasilla peppers
Entree‏
The Farwell Burger
16.
With tarragon, caramelized onion, remoulade sauce & melted emmenthal cheese
Braised Pork Belly
22.
Crispy, sticky‏ rice, squash succotash & pan jus
Pan Seared Blue Nose Bass
27.
Shitake mushroom, corn, bacon ragout & potato hash
Grilled Prime New York Steak
32.
Shishito, fried garlic, crimini mushrooms & soy garlic sauce
Roasted Chicken Breast
21.
Creamed barley,‏ fine herbs & pattypan squash
Grilled Pork Loin
27.
Bacon fried rice & maple bacon cream sauce
Pan Seared Scallop & Shrimp
28.
Tomato rissoto,‏ snap peas, pesto & shaved parmesan
Grilled Australian Lamb Chops
33.
Cipollini onions, crispy sunchoke, tapenade & redbell reduction
Sides
Pomme Frites
7.
Goat cheese chive, bell pepper ketchup & garlic aioli
Sugar Snap Peas
8.
Sautéed w/ garlic, shallots & herbs de provence
Bacon Fried Rice
10.
Housemade maple bacon jam, egg, green onion & tomato
Roasted Parmesan Cauliflower
7.
Shishito Peppers
9.
Sauteed in‏ ginger, garlic, soy sauce & sesame
Bar Plates & Snacks‏
Olives
5.
Assortment of olives from california
Nuts & Fresh Fruit
8.
Seasonally selected by the chef
Prosciutto Plate
13.
Sliced san daniele prosciutto w/ grilled ciabatta bread
Persian Cucumbers
7.
Extra virgin olive oil, red wine vinegar & truffle salt
Fried Cotija Cheese
8.
With chimichurri sauce
Liquids: Soft Drinks & Beverages
Soda
2.
(Coke, diet coke, sprite)
Espresso
4.
(Double)
Hot Tea (Serendipitea)
4.
Indian black breakfast blend, yun wu china green, chamomile & lavender, earl grey
Espresso
3.
(Single)
French-Press Coffee
4.
(Zona rosa coffee)
Liquids: Water
S. Pellegrino
8.
(1l bottle-sparkling) ‏
Acqua Panna
8.
(1l bottle-flat)
Aperitifs‏: Ports
Kopke Fine Ruby
12.
Krohn 10 Year Tawny
13.
Kopke Colheita - 1979
21.
Kopke Colheita - 1997
15.
Krohn Ruby
11.
Krohn 20 Year Tawny
17.
Kopke Colheita - 1989
17.
Offley Boa Vista - 1972
16.
Aperitifs‏: Sherry
Lustau, Light Fino, Jarana
10.
Lustau, Oloroso
13.
Lustau, Dry Amontillado, Los Arcos
10.
Aperitifs‏: Dessert Wines
2009 Chateau Jolys, Cuvee Jean
14.
2003 Chateau Liot, Sauternes
16
Aperitifs‏: Beers
Bohemia, Mexico
8
Stella Artois Belgian Ale
8
Pilsner Urquel, Czech Plzen
8
Red Rocket Ale, Bear Republic
8
Negra Modelo
8
Blue Moon Belgian White
8
White Hawk IPA
8
Stone IPA
8
Fresh Garden Vegetables‏
Haricot Vert
8.
Sautéed w/ garlic, shallots & mint
Shishito Peppers
9.
Sauteed in ginger, garlic, soy & sesame
Shrimp & Sausage Gumbo
7 - 10
Andouille sausage & shrimp w/ green onion rice
Zuchinni
8.
Grilled w/ extra virgin olive oil
Pomme Frites (French Fries)
7.
Chef’s choice
Le Salads
Noir Luncheon Salad
12.
Mixed spring‏ greens diced, persian cucumber, haricot vert, sliced vine tomatoes fresh herbs w/ dijon herb vinaigrette
Belgian Endive Salad
12.
Dried blueberries & point reyes blue cheese vinaigrette
Tomato & Buratta
12.
Vine ripe tomatoes & de steffano fresh burrata micro basil & arugula dressed in tuscan olive oil & vinegar
Mediterranean Fatoush Salad
12.
Romain lettuce, tomatoes, persian cucumber, red onion & sumac vinaigrette w/ fried pita chips
Lunch Plates‏
Grilled Achiote Chicken
17.
Achiote-citrus marinade, Mexican succotash
Seared Hudson Valley Foie Gras
23.
Seared pears & port pan sauce
Pan Seared Grouper
19.
Shitake mushroom, corn & bacon ragout
Grilled Prime Hanger Steak
21.
Haricot vert‏ & shallot - red wine reduction
Hot Sandwiches
All sandwiches get homemade potato salad, potato chips or fresh greens in vinaigrette
Roasted Leg of Lamb
12.
Point reyes blue cheese, pickled red onion, olive bread
Po’ Boy Du Shrimp
12.
White shrimp‏ grilled or deep fried, mixed greens, remoulade & tomato salad
Farwell Burger
12.
With tarragon,‏ caramelized onion, remoulade sauce & melted emmental cheese
Hot Pasadena Cheese Steak
14.
Home roasted beef round sliced thin w/ chive horseradish havarti, garlic aioli, sauteed shitake mushrooms & red onion
Grilled Cheese Croque Au Vin
12.
Pan seared bread w/ ementhal & murcia al vino goat cheese melted between grilled vegetables w/ dijon mustard
Sandwich Combo‏
Half Sandwich w/ Small Gumbo or Small Salad
14.
Choices: sebastiani Italian sandwich, el chickano sandwich & ham & cheese de parma (also comes w/ your choice of side dishes)
Fortified & Sweet Wines‏: Port
NV Krohn Ruby
11
NV Krohn 10 Year Tawny
13
1972 Offley Boa Vista Vintage
16
NV Kopke Fine Ruby
12
1994 Kopke Colheita
16
1978 Kopke Colheita
22
NV Krohn Tawny
11
NV Krohn 20 Year Tawny
17
NV Kopke Fine Tawny
12
1997 Kopke Colheita
15
1987 Kopke Colheita
18
Fortified & Sweet Wines‏: Sherry
NV Lustau Light Fino “Jarana”
10
NV Lustau Oloroso “Don Nuño”
13
NV Lustau Amontillado “Los Arcos”
10
2011 Perez Marin “La Guita”
15
Fortified & Sweet Wines‏: Dessert Wine
2009 Chateau Jolys Petit Manseng
14
Beers
Bohemia, Mexico
8
Stockyard Oatmeal Stout
8
Pilsner Urquell
9
Negra Modelo
8
Blue Moon Belgian White
8
Stone IPA
9
Wine by the Glass‏: White Wines
2010 Tolosa “No Oak” Chardonnay
11 - 36
2010 Pernot “Puligny-Montrachet 1Er Cru”
35 - 150
Big stone ripe fruit, lots of density. Good acidity comes through on moderate finish, showing some hints of lemon peel.
2010 Ojai Vineyard Sauvignon Blanc, Santa Ynez
12 - 40
Gun flint & mineral aromas. Supple, fresh, but not too acidic.
2011 Felines Jourdan Picpoul De Pinet, Languedoc
11 - 36
Minerals &‏ sea salt on the nose, w/ notes of melon on the palate followed by an intense finish.
2010 De Consiliis“Donnaluna” Fiano, Solerno, Italy
12 - 41
Mineral notes, honeyed w/ undertones of goosberry. Aromas of peach w/ an elegantly creamy finish
2010 Copain Chardonnay, Anderson Valley
12 - 39
Tangerine & lemon peel aromas lead to a smooth & well-textured mouthfeel w/ vibrant acidity.
2011 Brave Stallion Sauvignon Blanc, Curicó, Chile
11 - 35
Faint minerality on the nose w/ strong lemon-lime flavors.
2010 Domaine Fouassier “Clos Paradis” Sancerre
15 - 50
All you want & more in a sancerre. Classic in its structure & minerality, but richer, & w/ loads of tangerine & honey notes.
2011 Cass Viognier, Paso Robles
11 - 35
Aromas of lime zest, kumquat & lemongrass open up to notes of white rose & herbs. The palate is light on its feet, w/ lean, zippy acidity.
Wine by the Glass‏: Sparkling Wine
NV Yá “Cuvée 23” Cava Brut Rosé, Subirats, Spain
12 - 38
Wine by the Glass‏: Rosé Wine
2011 Domaine Pierre Guindon Côte D’Ancenis
11 - 36
After a muted white nectarine & honey entry, this rosé has a dry finish
Wine by the Glass‏: Red Wines
2010 Heger Pinot Noir, Baden, Germany
11 - 35
Classic cherry notes, earth, leather & spice come together w/ silky tannins on the finish.
2010 Freeman Pinot Noir, Sonoma Coast
13 - 45
The nose starts w/ ripe berry fruit & forest floor aromas that open as it airs; while the tight firm palate has a toasty sassafras flavor.
2008 Bjørnstad Pinot Noir, Sonoma Coast
19 - 67
2010 Tolosa Cabernet Sauvignon, Paso Robles
11 - 35
Flavors reminiscent‏ of black berry preserves & cassis are accentuated by nutmeg & allspice.
2009 Vineyard 29 “Cru” Cabernet Sauv, Napa
18 - 60
The palate fills w/ roasted coffee beans, cassis, ripe raspberries & bing cherry. A long finish w/ hints of black pepper & cocoa.
2008 Otañon, Crianza Tempranillo/Garnacha, Rioja
12 - 37
2008 Kaesler “Stonehorse” Barossa Valley, Australia
11 - 36
Lush & sweet, then more structured & tangy, w/ a dark berry, gingerbread & black pepper aroma. Gsm blend.
2005 St. André De Figuière Mourvédre/Syrah, France
19 - 68
The bouquet of this blend is a complex mix of blackberries, liquorice & spice. The palate is dense & juicy & smooth.
2010 De Conciliis “Donnaluna” Aglianico, Italy
12 - 39
The nose‏ is impressive, seeming to drip w/ beautiful sweet black fruit. Equally big in the mouth, it has a plush, velvety texture.
2010 Copain Pinot Noir, Anderson Valley
13 - 43
2010 Elk Cove Pinot Noir, Willamette Valley
14 - 47
Broad, pliant & alluring w/ lively black raspberry & cherryvanilla flavors lifted by orange zest & allspice nuances.
2010 Hirsch Vineyards Pinot Noir, Sonoma Coast
35 - 139
Impressive rush‏ of earth-bound black cherry & dark berry fruit on the mid palate, persisting on the long & expressive finish.
2009 “Ilaria” Cabernet Sauvignon, Napa
12 - 38
2009 Edetana Garnacha/Peluda/Cariñena, Terra Alta
11 - 36
Notes of ripe, red fruits w/ a touch of balsamic. A full-bodied wine w/ tons of ripe fruit flavors.
2009 R-Oh Granache/Carignan, Montsant, Spain
13 - 42
Rich fruit‏ w/ dark aromas & nice acidity.
2010 Cass Mourvédre, Paso Robles, California
12 - 41
Aromas of rose petal, eucalyptus, cedar & baking spice. Baked cranberry, pomegranate & strawberry make this selection juicy.
2010 Juan Benegas Malbec, Mendoza, Argentina
11 - 35
Young, vigorous, intense & true to its origin.
Wine Flights: Madman Pinot Noir Flight 20
2010 Copain “Tous Ensemble” Anderson Valley
13 - 43
2010 Hirsch Vineyards East Ridge, Sonoma Coast
35 - 139
Alluring aromas of black cherries & spice. Impressive rush of earthbound black cherry & dark berry fruit on the mid palate
2010 Freeman Sonoma Coast
13 - 45
The nose starts w/ ripe berry fruit & forest floor aromas that open as it airs; while the tight firm palate has a toasty sassafras flavor.
Wine Flights: World Pinot Noir Flight
15
2010 Elk Cove Willamette Valley
14 - 47
Broad & alluring w/ lively black raspberry & cherry-vanilla flavors lifted by orange zest & allspice nuances.
2010 Heger Dry, Baden, Germany
11 - 35
Classic cherry notes, earth, leather & spice come together w/ silky tannins on the finish.
2008 Bjørnstad Hellenthal Vineyard, Sonoma Coast
19 - 67
Aromas of cherry, sandalwood & east indian spice. The fruit & spice flavors follow the aromas of licorice & bright fruit.
Wine Flights: World Mourvédre Flight
14
2010 Cass Paso Robles, California
12 - 41
Aromas of rose petal, eucalyptus, cedar & baking spice. Baked cranberry, pomegranate & strawberry flavors.
2008 Kaesler “Stonehorse” Barossa Valley, Australia
11 - 36
Lush & sweet, then more structured & tangy, w/ a dark berry, gingerbread & black pepper aroma.
2005 St. André De Figuière Provence, France
19 - 68
The bouquet of this mourvédre/syrah blend is a complex mix of blackberries, liquorice & spice.
Wine Flights: Cabernet Sauvignon Flight
14
2009 the Traveling Roo “Ilaria” Napa Valley
12 - 38
2010 Tolosa Paso Robles
11 - 35
Aromas of black currant & black cherry w/ nuances of cream soda & toasty oak tantalize the nose.
2009 Vineyard 29 “Cru” Napa Valley
18 - 60
Wild berries, sage, dried mint, ripe fig & juicy plum notes. The palate fills w/ roasted coffee beans, cassis, ripe raspberries
Wine Flights: Spanish Flight
12
2008 Otanon Crianza Tempranillo/Garnacha, Rioja
12 - 37
Aged for‏ 12 months in oak, the crianza exhibits subtle & elegant aromas of black cherry w/ notes of spice & mineral overtones.
2009 Edetana Garnacha/Peluda/Carinen, Terra Alta
11 - 36
Notes of ripe, red fruits w/ a touch of balsamic. A full-bodied wine w/ tons of ripe fruit flavors.
2009 R-Oh* Granache/Carignan, Montsant
13 - 42
Rich fruit w/ dark aromas & nice acidity.
Wine Flights: Chardonnay Flight
18
2010 Copain “Tous Ensemble” Anderson Valley
12 - 39
Bright & refreshing, the tous ensemble balances citrus fruit w/ stony minerality. Tangerine & lemon peel aromas.
2010 Tolosa “No Oak” Edna Valley
11 - 36
The “no oak” is trim & compact, w/ green apple & pear flavors & a touch of honeydew melon.
2010 Paul Pernot “Puligny-Montrachet 1Er Cru”
35 - 150
Big stone ripe fruit, lots of density. Good acidity comes through on moderate finish, showing some hints of lemon peel.
Wine Flights: Sauvignon Blanc Flight
13
2010 Ojai Vineyard Mcginley Vineyard, Santa Ynez
12 - 40
The herbal aspects are muted & smokier than a traditional coldweather sauvignon blanc, & gun flint & mineral aromas are present. Texture-wise, this wine is supple, fresh, but not too acidic.
2011 Brave Stallion Curicó Valley, Chile
11 - 35
Faint minerality on the nose w/ strong lemon-lime flavors.
2010 Domaine Fouassier “Clos Paradis” Sancerre
15 - 50
All you want & more in a sancerre. Classic in its structure & minerality, but richer, & w/ loads of tangerine & honey notes
40.00 per person
Include
Salad Plate
Chef choice
Entree Plate
Choice of meat, chicken & fish
Appetizer Plate
Chef choice
Dessert
Chef choice
Cheese & Charcuterie‏
Fromage Board Chef's Selection of Three
9
Humbolt fog, brillat savarin, cabot cheddar
Charcuterie Board Chef's Selection of Three
9
Coppa, chorizo, salami
Snacks
Olives
5.
Kalamata, niçoise, picholine
Olive Tepenade w/ Crostinis
5.
Nuts & Fruit
5.
Almonds, walnuts, pecans & seasonal fresh fruit
Pomme Frites
5.
Small Plates‏
Belgian Endive Salad
9.
Blue cheese & chive
Shrimp & Sausage Gumbo
9.
Zatar Pizzette
9.
Goat cheese, ratatouille & pesto
Grilled Cheese Sandwich
9.
Ementhal on‏ ciabbata w/ whole grain mustard
Andouille & Bratwurst Sausages
9.
Grilled sasauges w/ whole grain mustard
Spanish Sangria
Fresh Red Wine Sangria by the Glass
5
Made w/ fresh seasonal fruits & red wine
Fresh White Wine Sangria by the Glass
5
Made w/ fresh seasonal fruits & white wine
White Wines‏
2008 Ronco Dei Tassi, Sauvignon Blanc
5
This fabulously expressive wine possesses great aromatic character, a lively acidity & is a cocktail-hour favorite.
2007 Cave De Lugny, Chardonnay
5
Crisp, unoaked‏ chardonnay, w/ a creamy texture & a refreshing finish.
2008 Peralta, Pinot Grigio
5
Fills the mouth w/ fresh flavour, held taut & crisp, nicely balanced w/ a tangy lemon finish.
Red Wines
2005 Alta Marca, Cabernet & Tempranillo
5
Marrying toasty‏ aromas & a supple smoothness w/ explosive spanish fruit.
2008 Jade, Rhône Style Blend (Gsm)
5
Juicy, dark fruit character of plum & blackberry, w/ hints of raspberry sauce, chocolate, saffron & smoke.
2008 San Simeon, Pinot Noir
5
Rich, fruit-driven wine w/ ripe flavors of black cherry & raspberr
2005 Solpost, Garnacha Blend
5
Beautifully concentrated juicy black fruit flavors on the palate. Nicely balanced w/ round tannins & a long lasting finish.
2005 San Simeon, Merlot
5
Ripe fruit‏ flavors, including black cherry, blackberry, & cassis.

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Noir Food & Wine
40 N Mentor Ave (Colorado Blvd)
Pasadena, CA 91106
United States
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French style wine bar with small plate dishes and wine by the glass and by flights with over 600 wine selections and one of L.A.'s top chefs. Winner of the coveted "Best New Restaurant in Los Angeles" by Zagat for 2011...
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Permanently closed (Show more)
  • Mon, Sat–Sun
    • 3:30 PM–10:30 PM
  • Tue–Fri
    • 11:30 AM–10:30 PM
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(626) 795-7199
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@mikefarwell
Features
Wi-Fi
No
Outdoor Seating
Yes
Food & Drink
Drinks
Wine
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