Dinner Menu

Dinner Menu

March 30, 2015

Dinner Menu

March 30, 2015

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

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

Starters for the Table

crispy brussels sprouts - caramelized shallot and pumpernickel sauce 11

beef carpaccio - truffle mustard vinaigrette, parmesan, walnut, saba 13

panisses - semolina, black pepper, ancho, whipped ricotta, garlic and garden oregano 10

lamb pastrami - pickled onion, rye crisp and coriander 13

housemade charcuterie - farm pork olive loaf and duck-apricot torchon 14

green eggs and ham- avocado deviled eggs, prosciutto and house spice 12

artisanal cheeses-selection of three 18

point reyes blue, point reyes farmstead, sonoma co., ca, cow’s milk - mild blue, tangy, salty

california crottin, redwood hill creamery, sebeastopol, ca., goat’s milk –bloomy rind, sweet, aromatic

san andreas- bellwether farms, petaluma, ca, raw sheep’s milk - mild, creamy, tangy finish

Appetizers

ribollita soup -bacon, heirloom beans, kale, grana padano and wild rice bread11

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

steamed pei mussels - coconut, cilantro, marcona almond and yuzu-champagne broth 15

roasted beet salad -goat cheese, huckleberry, pistachio and beet vinegar 13

winter green salad - pork tesa, sunchoke, hazelnuts, grana padano, warm vinaigrette and saba vinegar 13

salad of grains and apples - walnut, goat cheddar, radicchio and chevre-apple dressing 13

Main Courses

braised duck ravioli - grilled radicchio, garden spring onion, pecorino and black garlic jus 24

tagliatelle - yellowfin tuna confit, capers, olives, tomato fondue and garden oregano 25

chicken and green garlic sausage- brussels sprouts, sweet onion, agrodolce and mustard bread crumbs 25

california swordfish - roasted cauliflower, castelveltrano olive, lemon and pine nut salsa verde 32

grilled lamb leg -toasted farro, garden greens, baby parsnip and bourbon-mustard jus 33

llano seco ranch pork chop - heirloom beans, maitake mushrooms, kale and parsnips 33

grilled grass fed burger -house made bacon, sundried tomato aioli, cheddar, onion, pickles and fries 18

Wood Grilled Steaks

-served with fried potato, baby turnip, salsify, green garlic, kale and vincotto-

new york strip / creekstone, all natural 38

filet mignon / all natural 44

28 day dry aged ribeye for two / dry aged all natural 90