Lunch Menu

Lunch Menu

April 24, 2015

Lunch Menu

April 24, 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

crispy brussels sprouts - caramelized shallot and pumpernickel sauce 11

black truffle ricotta dip - chevre, sheep’s milk ricotta, honey, sunflower seeds and thyme 14

lamb pastrami - pickled onion, rye crisp and coriander 13

crab deviled eggs - dungeness crab, toasted fennel bread crumbs, paprika and lemon 13

artisanal cheeses - selection of three 18

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

bermuda triangle, cypress grove, arcata, ca, goat’s milk- double rind, clean, smooth

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

Appetizers

ribollita - savory vegetables, heirloom beans, grana padano and wild rice croutons 11

spring greens salad - goat cheese, young spring vegetables, radish, tarragon vinaigrette and rye croutons 13

asparagus - crispy egg, housemade bacon, lemon vinaigrette and aged pecorino 14

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

braised baby artichokes - preserved lemon emulsion, marcona almonds and garden oregano 13

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

Main Courses

chicken sausage - herbed spaetzle, english pea pistou, garden spinach and pinenuts 25

braised wente beef ravioli - brown butter, garden sage, brodo, walnuts and parmesan 25

black seabass - manila clams, house made spanish chorizo, fingerling potatoes, piment d’espellete32

hawaiian mukau - roasted cauliflower, castelvetrano olive, lemon and pine nut salsa verde 32

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

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

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