THE RESTAURANT WENTE VINEYARDS SAMPLE DINNER MENU - CHANGES DAILY
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roasted nuts with cayenne, maple, and garden herbs 6
olives marinated in citrus, garden rosemary, and garlic 6
savory ricotta doughnuts with brentwood corn and tarragon 7
baked goat cheese gratin with grilled bread 7
smoked salmon on toast with fromage blanc and pickled fennel 8
pizzetta with sweet corn, cherry tomatoes, fresh mozzarella, and basil pesto 14
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marinated cucumber salad with feta cheese, radish, and a honey- caraway vinaigrette 9
charred tomato soup with grilled bread, basil, and crème fraiche 8
market greens with pistachios, sheep’s gouda, and cherry vinaigrette 9
caesar salad with garlic croûtons and vella dry jack cheese 10
local peach salad with brioche, sottocenere cheese, and almonds 10
chorizo stuffed local calamari with pole beans, lentils, and spicy salsa verde 11
lamb meatballs with fresh chickpeas and a moroccan spiced broth 13
chilled rock shrimp with fennel, chicories, and spicy remoulade 12
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lobster risotto with summer squash, tarragon and sheep’s cheese 26
wild king salmon with ruby crescent potatoes, escarole and shishito pepper relish 29
smoked natural hampshire pork chop with creamy polenta, chicories, and plum chutney 32
lightly smoked lamb round with braised shoulder, fregola, and charred gypsy peppers 34
grilled natural filet mignon with creamed corn, snap peas, and crispy leeks 42
pan roasted local sea bass with heirloom tomatoes, escarole, and marble potatoes 31
roast mary’s farm half chicken with sweet garlic mashed potatoes and grilled asparagus 26
angus beef burger with aged cheddar, caramelized onions, and thousand island dressing 18
