The Restaurant at Wente Vineyards
THE RESTAURANT AT WENTE VINEYARDS THREE-COURSE WENTE WINE PAIRING MENU APPETIZERS- $95 per person plus tax and gratuity MAINS- *Pork Rillettes Toast *Seared Day Boat Scallops Green Apple, Almonds, Honey Gastrique 18 *White Truffle Toast Black Rice, Coconut Milk, Cabbage, Sweet Chili Sauce 42 Soft Egg, Pine Nuts, Aged Balsamic *Ahi Tuna Poke 14oz Dry-Aged Wagyu Ribeye 201 6 135th Anniversary Chardonnay Moroccan Aïoli, Wasabi, Avocado, Walnuts, Taro Chips 19 Papas Bravas, Chimichurri, Brussels, Sauce Diane 65 Central Coast Pear Salad Blackened Sea Bass Bleu Cheese, Prosciutto, Endive, Walnuts, Crispy Sage 16 Creole Tomato Couscous, Mussels, Prawns, Andouille Sausage 39 Baby Kale Caesar Salad Smoked Duck Breast Fall Truffle Risotto Parmigiano - Reggiano, Garlic Croûtons 16 Wild Rice, Brussels, Fennel, Blueberry Demi Wild Mushrooms, Parmigiano, Italian Black Truffle, Arugula 38 2015 Nth Degree Pinot Noir Chickpea – Tempura Cauliflower & Pork Belly Fall Vegetable Tagine Chipotle Aïoli, Red Peppers, Scallions, Parmigiano 16 Arroyo Seco, Monterey Garden Vegetables, Greens, Chickpeas, Vadouvan, Lemon Yogurt 29 Garden Butternut Squash Bisque *Smoked Sakura Farms Pork Chop Crème Fraiche, Dried Cranberries, Pepitas, Croûtons 16 Sweet Yam Puree, Apple Relish, Bourbon Glaze, 42 *Poached Pear Gingerbread, Chocolate Mousse, Pear Ginger Sorbet Beet Salad Persimmons, Goat Cheese, Vadouvan Granola, Hazelnuts 18 2016 Petite Sirah Port Livermore Valley *Za'atar Steak Tartare Tzatziki, Cilantro, Sumac, Pain Levain Toast 22 Artisanal Cheese & Charcuterie Board EXECUTIVE CHEF- MIKE WARD / GENERAL MANAGER- CAITLIN BOLIN Pickles, Mustard, Fruit, Preserve, Nuts, Honey 25 *18% Gratuity added to Groups of six or more *Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness.
[Show full text]