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SAMPLE DINNER MENU


STARTERS

FOREST MUSHROOM AND YUKON POTATO SOUP
Applewood Bacon, Toy Box Mushrooms, Scallions
10.50

CAESAR SALAD
Garlic Croutons, Shaved Parmigiano Reggiano
10.50

LOCAL FARMS “MARKET” SALAD
Blue Lake & Yellow Wax Beans, Tangerine Peppers, Aged Gouda, Sherry Vinaigrette
10.50

BAIA NICCHIA FARMS ORGANIC TOMATOES
Oil Cured Black Olives, Cabernet Onions, Bufala Mozzarella, Basil
13.50

RICOTTA STUFFED BAIA NICCHIA SQUASH BLOSSOM
Charred Corn, Cranberry Beans, Sweet Onions, Puglia Peppers, Chipotle Aioli
14.50

PEPPER CRUSTED RARE AHI
Black Radish & Fennel Salad, Horseradish – White Balsamic Vinaigrette
15.25

CARMELIZED SEA SCALLOPS
Warm Caponata, Garden Freckled Miner’s Lettuce, Anchovy – Herb Oil
16.50

“BLACK AND BLUE” FILET OF BEEF CARPACCIO
Crispy Leeks, Pickled Green Fresno, Cypress Grove Truffle Tremor, Farm Egg
16.50

COPPA SALAMI AND SMOKED PORK PIZZETTA
Roasted Garlic, Mozzarella Cheese, Zucchero Tomatoes, Sweet Peppers
14.75

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MAIN COURSES


ROASTED CALIFORNIA RACK OF LAMB
Summer “Cassoulet” of Cranberry Beans, Yellow & Blue Lake Beans, Scallions, Garden Rosemary
Wente Vineyards Syrah-Black Olive Sauce
43.00

MESQUITE GRILLED FILET OF BEEF
Mascarpone Yukon Potato Purée, Baby Mustard Greens, Caramelized Cipollini
Black Peppercorn-Wente Vineyards Cabernet Jus
43.75

APPLEWOOD SMOKED DOUBLE-CUT PORK CHOP
Creamy Polenta, Pecorino Romano, Broccolini, Portobello Mushroom-Sweet Onion Compote
Fallot Mustard Sauce
33.75

SKILLET ROASTED 38°NORTH CHICKEN BREAST
Butter Beans, Bacon Lardons, White Abalone Mushrooms, Escarole
Foie Gras Sauce
34.50
GRIMAUD FARMS DUCK BREAST
Teleme Cheese Risotto, Duck Confit, Summer Squash, Baby Spinach
Wente Vineyards Riesling – White Balsamic Gastrique
34.75

PAN ROASTED SABLEFISH
Fondant Fingerling Potatoes, Garden Arugula, Maglia Rosa Tomatoes, Shrimp Rouille
Basil Scallop Sauce
34.50

FENNEL POLLEN CRUSTED AHI
Lemon Fregola, Bloomsdale Spinach, Soffrito, Grilled Heirloom Eggplant
Cayenne – Sweet Pepper Coulis
35.50

GEORGIA WHITE SHRIMP WITH HERB PAPPARDELLE
Roasted Maitake Mushrooms, Braised Leeks, Sun Gold Tomatoes, Rainbow Chard
Black Truffle Cream Sauce
33.75

Executive Chef: Jerry Regester
Sous Chefs: Eric Berg, Paul Burzlaff, Andy Phillips


Wente Vineyards supports farms and fisheries that
share our commitment to sustainable and ecologically sound practices.

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Menu and pricing change daily and are subject to change without notice.