The Vineyard Wine - Full Menu

Handmade meatballs with a ground beef and Italian sausage blend, garlic, basil, oregano, red wine and pecorino cheese, wrapped in puff pastry served over a La Peperonata

House marinated mushrooms, smoked horseradish cream, gruyere cheese, diced green onion, and roasted filet tips

Housemade pastrami, whole grain mustard spread, gruyere, shaved onions and a thousand island drizzle

Roasted shrimp, sundried tomato pesto, roasted heirloom tomatoes, artichoke hearts and ciliegine mozzarella

Slow braised and shredded spiced New Zealand leg of lamb with a crisp asian vegetable slaw finished with a plum glaze and sesame seeds

Lightly floured and pan-fried rockfish layered between crispy corn tortilla topped with crab pico de gallo, salsa verde, queso fresco and a passion fruit sour cream

A soft mozzarella filled with fresh curd and rich cream, served with rosemary crostini, sliced tomatoes, pesto drizzle and finished with EVOO and balsamic glaze

Shredded broccoli tossed with carrots, craisins, almonds and mandarin orange segments in a Tahitian lime and mint poppy vinaigrette

A chilled potato, asparagus and leek soup topped with crumbled bacon

Mixed greens, toasted pecans, crumbled gorgonzola, crumbled bacon, sliced shallots, craisins finished with orange honey vinaigrette

The Vineyard specialty mixed micro greens, goat cheese, roasted red peppers, toasted sunflower seeds and mixed greens tossed in a passion fruit and grapefruit vinaigrette

Crunchy romaine lightly tossed in a creamy house made Caesar dressing topped with pecorino cheese and accompanied by croutons

Crispy skin duck breast with butternut squash risotto and vegetable du jour, finished with a cranberry gastrique

Cajun dusted and seared ahi tuna with cilantro lime and cherry pepper aioli

Lightly blackened café steak served with black bean puree, vegetable du jour, pico de gallo, queso fresco, salsa verde and finished with cilantro chimichurri

Wild mushrooms with garlic, shallots, sundried tomato, Herbes de Provence and goat cheese over creamy ricotta on flaky puff pastry, drizzled with balsamic reduction

Pan Roasted Filet Mignon tossed with fresh basil, heirloom tomatoes, cheese tortelloni and a red pepper cream

Spiced and seared wild boar chop with a red curry yogurt sauce. Served with roasted potatoes and vegetable du jour

Crab ravioli served tossed in a rich shallot cream sauce with roasted fennel and sundried tomatoes

Large gulf shrimp sauteed in a spicy garlic sauce served on a bed of coconut jasmine rice with sauteed bok choy

Seared salmon served with mascarpone polenta. Finished with a charred tomato and feta pomodoro