Dinner Menu

Dinner Menu

July 6th, 2015

Dinner Menu

July 6, 2015

Every Drop Matters! During this time of drought, The Restaurant at Wente Vineyards

will be serving water upon request. Thank you for helping us to be more sustainable!

Starters for the Table

estate beef tartare – point reyes blue cheese, tomato, caper and horseradish 16

housemade salami – truffle stout, caraway and green garlic 14

lamb pastrami - pickled onion, rye crisp and coriander 13

smoked salmon rillettes - house smoked king salmon, roasted beet, mustard and horseradish apple gribiche 13

deviled eggs- house smoked ham, crispy potato and pickled mustard seed 13

artisanal cheeses - selection of three 18

truffle tremor, cypress grove, arcata, ca, goat’s milk - earthy, velvety, truffle

fat bottom girl, bleating heart, tomales ca, sheep’s milk - ivory paste, orange rind

loma alta, nicasio valley cheese company, nicasio, ca cow’s milk - buttery, semi soft, nutty

Appetizers

garden squash soup - summer squash, garam masala, pickled cabbage, yogurt and basil 11

caesar salad - hearts of romaine, garlic croutons and grana padano cheese 12

hapuka seabass crudo - sesame seeds, crispy ginger, shiso, plumcot and radish 16

spring greens salad - chevre, young vegetables, tarragon vinaigrette and rye croutons 13

roasted garden beet salad - goat cheese, strawberries, pistachio and beet vinegar 13

r&d farms peach salad - mizuna, hazelnut, pickled fresno chili and saba vinegar 15

Main Courses

sea scallops - roasted cauliflower, beluga lentils, greek yogurt and radish 32

morel mushroom risotto - mascarpone, grana padano, morels, pole beans and leeks 25

beef and pilsner sausage - herbed spaetzle, pole bean puree, garden greens and pinenuts 24

king salmon - green goddess, beet-fenugreek salad, salmon roe and lemon cucumber 33

llano seco ranch pork chop – toasted farro, parmesan, corn relish amd bourbon-mustard jus 33

38 north duck breast - chocolate-cherry mole, quinoa, piquillo pepper, duck confit and chicharones 32