ARTISAN CHEESE & CAPICOLA PLATTER
Balsamic cheddar cheese/Bousin cheese/Capicola ham/smokehouse almonds.
SONOMA COUNTY BRIE
Encrusted with chardonnay & panko, served with fresh fruit and crackers.
Six mild, red peppers stuffed with soft Port Salut cheese. Smoked Gouda & Crackers.
Gourmet Kumato tomatoes, fresh mozzarella, fresh basil, pesto and balsamic glaze.
TUSCAN DIPPING OIL
Olive oil, balsamic vinegar, parmesan, baked bread.
DILL PICKLE SOUP / SOUP DU JOUR
Your server will describe today’s featured soup...
BREADED FRIED ASPARAGUS
Served with cusabi sauce for dipping.
SMOKED SALMON SPREAD
Served with seasame flatbread flatbread crackers.
SPICY FIESTA FETA SPREAD
Served with flatbread crackers.
SWEET POTATO CHIPS
SLAW OR FRENCH FRIES
OUR DESSERTS CHANGE FREQUENTLY HERE AT THE VINTAGE
Among the customer favorites are the Bell’s Oberon Cake, Bread Pudding with a house made Bourbon Glaze, Crème Brulee, Peach Cobbler and Apple Crisp, just to name a few. Mmmmm...
RACK OF LAMB
House specialty. Marinated, grilled and served with field greens & asparagus.
Choice beef tenderloin topped with either peppercorn sauce or mushroom merlot demi glaze. Served with fresh seasonal vegetables and spuds.
FRESH BAKED HALIBUT
Topped with a parmesan-tarragon sauce. Served with fresh asparagus.
Choice Ribeye served with mashed potatoes and fresh seasonal vegetables.
LOIRE VALLEY SCALLOPS
Pan-seared and topped with a French Beurre Blanc sauce. Served with fresh seasonal vegetables and bread for dipping.
BRAISED BEEF SHORT RIB
Slow-cooked in a Cabernet jus. Served with mashed potatoes and asparagus.
GRILLED YELLOWFIN TUNA
AAA Grade Sushi Tuna – the best available on the market! Served with pickled ginger, wasabi, two delicious seaweeds and soy sauce.
ROASTED PORK TENDERLOIN
Seasoned with a dry rub and topped with an apple and cinnamon honey glaze. Served with fresh seasonal vegetables.
GRILLED NORWEGIAN SALMON
Norwegian North Atlantic salmon cooked to medium, medium-well, or well-done. Topped with a soy sauce & rice wine reduction. Served with brown rice and fresh asparagus.
TENDERLOIN TERIYAKI BEEF TIPS
Sauteed and served with sweet potato chips, fries, or rice.
Dipped in honey mustard and rolled in finely-chopped pecans. Baked and served with brown rice and fresh asparagus.
Three soft flour tortillas filled with lightly-dusted and pan fried Mahi, guacamole, pico and sweet/spicy slaw. Quickly becoming a house favorite!
CAJUN CHICKEN TORTELLINI
Served in a cream sauce and topped with fresh asparagus spears.
Field greens, cucumbers, tomatoes, strawberries and dried Michigan cherries. Grilled chicken breast ($12) or grilled salmon ($16), goat cheese, blue cheese or sharp cheddar, walnuts or pine nuts, raspberry vinaigrette or balsamic vinaigrette.
Andouille sausage, gulf shrimp, diced tomatoes, green peppers & creole spices. Served over a bed of brown rice.
VEGETARIAN RICE BOWL
Think healthy! Brown rice and asian veggies sauteed with homemade Mandarin ginger sauce. Add beef, chicken or shrimp for $4 more.
Thin crust topped with feta, mozzarella, olives, tomatoes, asparagus, roasted red peppers and fresh chopped herbs. For $3 more, order the kitchen sink pizza and add onions, sun dried tomatoes, artichokes and capicola ham.
TURKEY, BACON & PEPPER JACK PANINI
Topped with lettuce and a stone-ground honey mustard. Served with fries.
100% natural, ½ pound, Black Angus beef, choice of fries, slaw or sweet potato chips. Add cheddar, pepper jack or swiss for $1.
BLACK BEAN CHIPOTLE BURGER
Nutritious and delicious! Topped with pico de gallo on leaf lettuce.