Lunch Menu

Lunch Menu

July 31, 2015

Lunch Menu

July 31, 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

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

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

house terrine – chorizo Pâté, cornichon, whole grain mustard and grilled bread 12

estate roasted bone marrow - barbeque braised beef, toast, garden tomato and pepper marmalade 14


garden squash soup - summer squash, madras curry, pickled cabbage, yogurt and basil 11

market green salad- preserved lemon, prosciutto , black mission figs, sunflower seeds 13

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

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

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

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

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

Main Courses

king salmon -green goddess, beet and fenugreek salad, pickled mustard seed and lemon cucumber 33

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

grass fed burger -applewood smoked bacon, red pepper aioli, cheddar, onion, pickles and fries 18

tagliatelle pasta- smoked salmon cream, garden tomatoes, basil, parmesan and arugula 25

llano seco ranch pork chop - toasted farro, parmesan, corn relish and bourbon-mustard jus 28

the estate sandwich - barbecue beef, gruyere cheese, pickled cabbage, peppers and onions 18

smoked estate beef sausage - herbed spaetzle, celery root puree, garden greens and pinenuts 24

estate sirloin steak -chanterelle ragout, pastrami hash, red wine reduction, chanterelle puree 36