Excludes tax and gratuity ~ No substitutions or splitting available
Chef’s Seasonal Amuse Bouche
Beginnings
Choice Of:
The Winery House Salad
Organic Baby Greens / Candied Walnuts / Blue Cheese / Red Grapes / Tomatoes / Apples / Dijon Mustard Vinaigrette
Local Heirloom Tomatoes
Fresh Burrata / Micro Arugula / Olive Oil / Aged Balsamic Reduction
Crispy Kurobuta Pork Belly
Cannellini Bean Ragout / Wasabi Yuzu / Toasted Sesame Seeds
Seared Rare Ahi Tuna
Avocado, Mango / Cucumber Tower / Cilantro-Orange Vinaigrette
Main Courses
Choice Of:
Grilled Flatiron Steak
Grilled Asparagus / Black Truffle Mashed Potatoes / Bordelaise Sauce
*Substitute for 8 oz Filet add $10
Jumbo Maine Scallops & Wild White Shrimp
Asparagus-English Peas-Lemon Risotto / Champagne Beurre Blanc
King Salmon “a la Plancha” *GF
Quinoa / Asparagus / Tomato-Basil Sauce Vierge
Zinfandel Braised Brandt Beef Shortribs
Prosciutto Wrapped Asparagus / Carrot Infused Pearl Couscous / Zinfandel Reduction
Dessert
Choice Of:
Tahitian Vanilla Bean Crème Brûlée
Chocolate Fleur de Sel Cookie
Warm Sticky Toffee Pudding
Vanilla Bean Ice Cream
