Lunch Menu

Lunch Menu

May 26, 2015

Lunch Menu

May 26, 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

st. george, matos cheese factory, santa rosa, ca, cow’s milk - rich, grassy, peppery

flash back disks, cypress grove, arcata, ca, goat’s milk - lush, fluffy, sweet

lamb chopper, cypress grove, arcata, ca, sheep’s milk - fresh vanilla, citrus, buttery


potato leek soup - bacon-shallot relish, chile oil and garden thyme 11

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

roasted garden carrot salad - whipped ricotta, buttermilk dressing, mizuna and garden chive 13

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

r&d farms peach salad - mizuna, green strawberry, hazelnut, pickled jalapeno and saba vinegar 15

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

Main Courses

california swordfish- manila clams, house made spanish chorizo, fingerling potatoes and piment d’espellete 32

estate barbeque brisket sandwich - smoked estate beef, red cabbage slaw and sea salt-black pepper chips 18

morel mushroom risotto - mascarpone, grana padano, morels, english peas and leeks 25

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

beef caraway sausage- herbed spaetzle, fava bean pistou, garden tatsoi and pinenuts 28

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

llano seco ranch pork loin and belly - white corn grits, heirloom collard greens and bourbon-mustard jus 28

new york strip -marble potato, bacon, salsify, spring onion, kale and red wine jus 38