Dinner Menu

Dinner Menu

July 27, 2015

Dinner Menu

July 27, 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

deviled eggs- coppa, crispy potato and mustard seed 13

artisanal cheeses-cow, goat, sheep, honey, fruit, nuts and crackers 20


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

hamachi crudo - sesame seeds, crispy ginger, shiso, plumcot, wasabi and radish 16

market green salad - preserved lemon, prosciutto, black mission figs, and sunflower seeds 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

“bacon & eggs”- pork belly confit, poached egg, fennel and pickled mustard seed 15

Main Courses

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

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

mushroom risotto - mascarpone, grana padano, chanterelle, arugula and leeks 25

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

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

Wood Grilled Steaks

8 oz tenderloin / grass fed, all natural 44

chanterelle ragu, fingerling potatoes and chanterelle puree

10/20 oz new york strip / imperial wagyu 36/72

baby turnips, bacon, salsify, garden tomato and celery root puree

8 oz estate sirloin / wente land and cattle 36

pastrami hash, garden zucchinni, black pepper aioli and chimichurri

ribeye for two / all natural 90

charred spring onions, crispy potatoes and red wine jus