Vintner Grill

crispy calamari with haricot verts, lemon and curry aioli

white bean hummus with olive relish and spicy pita chips

chilled tomato gazpacho with summer vegetables, crispy pita chips, and an accent of greek yogurt

pan seared crab cakes with tarragon cream sauce, roasted peppers, and mixed green salad

grilled octopus with roasted baby potatoes, celery leaves, chorizo piccante oil and preserved lemon aioli

sweet butter lettuce salad with warm brie, carrots, cherry tomatoes, and orange-balsamic vinaigrette

treviso caesar salad wrapped in prosciutto with egg and reggiano

smoked mozzarella with romesco sauce, grilled portobello mushrooms, and micro basil

smoked salmon with dill crà ̈me fraiche, red onion, capers, and fresh dill

italian sausage with burrata cheese, roasted peppers, pesto sauce and fennel pollen

pepperoni with mozzarella, basil tomato sauce, caesar salad and reggiano cheese

baby spinach and golden beet with lemon-marjoram chicken, hazelnuts, and blue picon

curried chicken salad with romaine, apples, celery, mint, avocado, and heirloom tomatoes

classic cobb with beef tenderloin and bacon-blue cheese vinaigrette *

oven roasted turkey pita with bacon, avocado, swiss cheese, butter lettuce, and lemon-basil aioli

grilled prime burger with cheddar cheese, bacon, house made pickles, and russian dressing on a brioche sesame seed bun *

grilled prime steak sandwich with fresh burrata cheese, roasted red peppers, tomatoes, arugula, and whole grain mustard aioli on housemade focaccia *

BLT - smoked applewood bacon, heirloom tomatoes, avocado, cheddar cheese, butter lettuce, and mayonnaise on multi grain toast

seared mediterranean sea bass with marbled baby potatoes, haricots vert, baby heirloom tomatoes, and a meyer lemon beurre blanc

pan seared halibut with cous-cous, orzo, sweet tomatoes, baby spinach and lemon gremolata *

grilled south pacific verlasso salmon with fattoush salad, toasted pita, cucumbers, tomato, radish, feta and sumac dressing *

bouillabaisse with mussels, clams, shrimp, scallops, calamari, whitefish, and tomato saffron broth

free-range half chicken with truffle honey-mustard glaze, trofie pasta "mac and cheese" and broccolini

braised lamb bolognese with black pepper tagliatelle, truffled ricotta and fresh grated nutmeg

saint andrà ̈

truffled ricotta

laura chanel

purple haze

truffle tremor

port salut

fontina

humboldt fog

cambozola

moody blue

shaft gorgonzola

pecorino cacio de bosco

aged provolone

pecorino rustica

manchego

four year aged

applewood smoked

porchetta

chorizo piccante

truffle salami

dry coppa

magret smoked duck breast

genoa salame

prosciutto san daniele

wild boar salame

Brut Rosé, Lucien Albrecht, Crémant d'Alsace, FR NV

Champagne, Collet, Aÿ, France NV

Moscato d'Asti, Paolo Saracco, Italy '23

Prosecco, Luca Paretti, Brut, Italy NV

Chardonnay, Cambria "Katherine's Vineyard", CA '22

Chardonnay, Ferrari Carano "Tre Terre", Russian River Valley, California '22

Pinot Grigio, Mussio, Venezie, Italy '23

Riesling, Valckenberg, Rheinhessen, Germany '24

Sauvignon Blanc, Honig Vineyards, Napa & Lake Counties, California '23

Sauvignon Blanc, Marisco "The Ned", Marlborough, New Zealand '24

Rose of Sangiovese, A to Z Wineworks, Oregon '23

Cabernet, Subsoil, Horse Heaven Hills, Washington '21

Cabernet, Smith & Hook "Reserve", Paso Robles California '20

Malbec, Viña Cobos "Felino", Mendoza, Argentina '23

Merlot, Ferrari Carano, Sonoma County, California '22

Nebbiolo, Domenico Clerico "Capisme-e", Langhe, Piedmont, Italy '22

Pinot Noir, Belle Glos "Balade", Sta. Rita Hills, CA '23

Pinot Noir, RouteStock, Sonoma Coast, California '23

Zinfandel, Klinker Brick "Old Vine", Lodi, California '21

Chardonnay, Lamblin & Fils, Bourgogne Blanc, FR '23

Pinot Noir, St. Innocent "Villages Cuvée", Willamette Valley, Oregon '23

Bordeaux, Château Bertin, St. Emilion, France '21

Cabernet, Sequoia Grove, Rutherford, Napa Valley, California '22

Tempranillo, Bodegas Riojanas "Viña Albina", Reserva, Rioja, Spain '18

white bean hummus with olive relish and spicy pita chips

crispy calamari with haricots vert, lemon and curry aioli

pan seared crab cakes with tarragon cream sauce, roasted peppers and mixed green salad

grilled octopus with roasted baby potatoes, celery leaves, chorizo piccante oil and preserved lemon aioli

chilled tomato gazpacho with summer vegetables, crispy pita chips, and an accent of greek yogurt

mixed green salad with fresh pear, candied walnuts, gorgonzola crostini, and champagne vinaigrette

sweet butter lettuce salad with warm brie, carrots, cherry tomatoes and orange-balsamic vinaigrette

treviso caesar salad wrapped in prosciutto with egg and reggiano

oven roasted beets with baby spinach, lavender goat cheese, mango, hazelnuts and mustard vinaigrette

smoked mozzarella with romesco sauce, grilled portobello mushrooms, and micro basil

smoked salmon with dill crà ̈me fraiche, red onion, capers, and fresh dill

italian sausage with burrata cheese, roasted peppers, pesto sauce and fennel pollen

pepperoni with mozzarella, basil tomato sauce, caesar salad and reggiano cheese

caramelized onion with gorgonzola, spiced walnuts, green onions and fra' mani salami

jumbo oishii shrimp with meyer lemon risotto, wild mushrooms, and sauteed leeks

pan seared halibut with cous-cous, orzo, sweet tomatoes, baby spinach and lemon gremolata *

seared mediterranean sea bass with marbled baby potatoes, haricots vert, baby heirloom tomatoes, and a meyer lemon beurre blanc

grilled south pacific verlasso salmon with steamed yukon gold potatoes, seasonal baby vegetables and shrimp cream bisque *

jumbo lump crab ravioli with fresh english peas, crimini mushrooms, baby tomatoes, herb butter sauce, and pecorino cheese

bouillabaisse with mussels, clams, shrimp, calamari, scallops, whitefish, and saffron broth

veal scaloppini with crimini mushrooms, lemon, marsala and capellini aglio olio

braised lamb bolognese with black pepper tagliatelle, house made truffle ricotta, and fresh grated nutmeg

vegan portobello mushroom picatta with roasted fennel, capers, fresh lemon and spaghetti squash aglio olio

moroccan spiced australian rack of lamb with creamy polenta, baby vegetables and red wine reduction

prime beef tenderloin, 8oz. with brie potato puree, grilled asparagus and green peppercorn sauce

prime bone in ribeye, 18oz. with yukon gold potato hash, rosemary, arugula and balsamic port wine reduction

caramelized tahitian vanilla bean crà ̈me brulee with fresh berries

traditional key lime pie with graham cracker crust and fresh whipped cream

meyer lemon cheesecake with fresh blueberry compote, and fresh whipped cream

fresh apple pie with oatmeal almond crumble, homemade caramel, and vanilla gelato

tiramisu with chocolate genoise, mascarpone cream, and chocolate biscotti

assorted ice creams and sorbets

Sauternes, Château Suduiraut Preignac, France '16

Port, Taylor Fladgate '18 Late Bottled Vintage, Portugal

Moscato d'Asti, Paolo Saracco '22 Piedmont, Italy ~ 750ml

Sauternes, Château Filhot '20 Bordeaux, France ~ 375ml

Sauternes, Château Suduiraut '16 Preignac, France ~ 375ml

Amaro di Angostura

Chartreuse - Green

Cocchi Americano

Leopold Aperitivo

Solerno Blood Orange

Port, Fonseca "Bin 27" Reserve Ruby, Portugal ~ 750ml

Port, Ramos Pinto, 10 Year Tawny, Portugal ~ 750ml

Port, Ramos Pinto, 20 Year Tawny, Portugal ~ 750ml

Port, Taylor Fladgate '18Late Bottled Vintage, Portugal