The Wine Bar & Restaurant menu

Sausage and Spicy Broccoli Rabe

With pecorino romano and extra virgin olive oil

Bacon Wrapped Dates

With gorgonzola cheese, walnuts and drizzled with a balsamic reduction

Sliders

Choose three of any combination filet mignon with horseradish cream crab cake buffalo mozzarella, tomato and arugula

Crabby Alice

Jumbo lump crabmeat, seasoned blend, topped with breadcrumbs served with a taste of sonoma cutrer chardonney

Golden Bronzed Seared Sea Scallops

With red roasted beet risotto, goat cheese mousse and a cauliflower puree

House Made Cannolis

Stuffed italian pastry shells with chocolate chips, sprinked with confectionary sugar

Chocolate Mousse

With fresh fruit and crème on glaze

Crème Brulee

Tahitian vanilla bean garnished with raspberries

Espresso Panna Cotta

With chocolate and caramel sauces, garnished with candied pecans

Trio of Seasonal Sorbets

House Made Peanut Butter and Fudge Brownies

Dessert Cheese Plate

An assortment of cheeses, dried cranberries and candied pecans

Spiced and Salted Nuts

Grilled Country Bread and Basil Infused Oil

Marinated Olives

Warm Brie with Seasonal Compote

Poached Jumbo Shrimp Cocktail

Served with bombay sapphire cocktail sauce

Tomato Bruschetta

Served with tuscan grilled bread, lemon basil and shaved pecorino

Smoked Salmon

Cream cheese, chives, lemon, chopped fresh basil served on toast points

Ahi Tuna

With tomato ginger relish and fried shallots

Old Antipasti Board

Assorted cheeses and meats with marinated olives and sundried tomatoes

Assortment of Artisanal Cheeses

Served with seasonal accoutrements

Rocket Arugula

Tossed with roquefort, green apples, candied pecans, and red onion in a cider vinaigrette

Baby Spinach Salad

Baby spinach, red grapes, crumbled feta and pine nuts with a raspberry walnut vinaigrette

Beet and Baby Lolla Rosa Salad

Salt roasted baby beets, poached pear and goat cheese over baby lolla rosa and endive with a blood orange vinaigrette

Sonoma Goat Cheese Ravioli

Goat cheese, roasted garlic, basil pesto and extra virgin olive oil served with a clear tomato broth

Chilled Avocado Soup

Fresh avocado, tomatillo cilantro puree, and chilled baby shrimp

Grilled Fresh Calamari

Over a bed of roasted pomodorini, fingerling potato and hericot verts, with a red wine vinegar

Tuna Tartare

With avocado, watermelon radish, edamame puree, soba noodles and truffle oil

Duck Confit Crepes

Brie and raspberry with caramelized pear and onion

Lobster Tower

Fresh lobster, mango salsa, and guacamole with a mango cilantro vinaigrette

Jumbo Lump Crab Cake

Jumbo lump crab with black beans cilantro salsa and chipotle tartar sauce

Herb Roasted Bell and Evans Chicken

With baby lolla rosa, avocado and red beets, served with a grapefruit vinaigrette and avocado oil

Mojito Pork

Marinated in mint pesto and tortilla encrusted, served on sugar can skewers with corn salsa, andouille rice and guacamole

Fresh Penne Salata

Shrimp, spinach, arugula, tomato pomodoro, and mozzarella tossed with lemon and olive oil topped with basil and shaved parmesan

Grilled Swordfish

With israeli scallion couscous and mango pineapple salsa

Sliced Grilled Angus Sirloin

Baby arugula, fresh tomatoes, red onions, shaved reggiao parmesan, extra virgin olive oil, fresh lemon juice, chives and yellow bell peppers

Golden Bronzed Seared Sea Scallops

With red roasted beet risotto, goat cheese mousse and a cauliflower puree

16 oz. Rack of Lamb

With a simple syrup mint glaze, roasted fingerling potatoes and glazed herb baby carrots

Seared Halibut

With lobster and roasted fennel barley, topped with arugula and baby cherry tomatoes

Roasted Center Cut Filet Mignon

Black angus filet, served with roasted baby sweet potatoes, patty pans and grilled asparagus and a red wine demi glace