Lunch Menu

Lunch Menu

March 30, 2015

Lunch 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

lamb pastrami - pickled onion, rye crisp and coriander 13

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

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

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

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

artisanal cheeses-selection of three 18

devil’s gulch- cowgirl creamery, petaluma, ca, cow’s milk – bright, sweet spiciness, rich

garrotxa- spain, goat’s milk - semi firm, white pepper, sweet goat milk

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

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

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

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

Main Courses

hawaiian mukau - sunchoke puree, spiced apple and truffle marsala sauce 32

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

chicken 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

llano seco ranch pork loin and belly - heirloom beans, wild mushroom, fresh herbs, kale and parsnips 28

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

new york strip steak - fried potato, baby turnip, salsify, green garlic, kale and vincotto 38