Appetizers and Soups
ASSORTED DOMESTIC AND IMPORTED CHEESES fresh berries and toasted crackers — 15
CHARCUTERIE DISPLAY selection of cured meats, aged cheddar, almonds, olives — 15
BRAISED BEEF SHORT RIB sweet potato hash — 10
PEI MUSSELS roasted garlic, pancetta, white wine, grilled baguette — 10
FRIED CALAMARI spicy marinara — 9
SALMON CAKES lemon dill aioli — 11
SPINACH ARTICHOKE DIP white cheddar, garlic croutons — 8
GRILLED MARGHERITE PIZZA roma tomato, fresh mozzarella, basil oil and balsamic reduction — 9
FRENCH ONION SOUP gruyere, garlic crouton — 7
MAYTAG POTATO CHOWDER fried leeks, chives — 7
Salads and Sandwiches
SONOMA‘Z VINEYARD SALAD roma tomato, cucumber, carrot, walnuts, balsamic vinaigrette — 8
CAESAR SALAD crisp romaine, roasted tomatoes, asiago tuille, toasted croutons — 8
ARUGULA & SPINACH SALAD pecorino, grape tomato, roasted beets, bacon fennel vinaigrette — 8
WEDGE SALAD iceberg, bacon, tomato, gorgonzola, chipotle ranch — 9
CAPRESE heirloom tomato, fresh mozzarella, twelve-year balsamic, cypress black salt — 10
Add to any salad : grilled chicken — 4 ; grilled salmon — 5 ; grilled shrimp — 7 ; grilled steak — 8
SONOMA‘Z BURGER sweet onion, lettuce, tomato, on brioche; choice of provolone, swiss, smoked cheddar or horseradish havarti — 10
CHICKEN SANDWICH roasted tomato, lettuce, onion, provolone, on brioche — 10
Entrées
GRILLED FILET OF BEEF smoked gouda risotto, haricot verts, balsamic demi — 30
Suggested Wine Paring : SIMI CABERNET SAUVIGNON blackberry, black cherry, cassis
BRAISED LAMB SHANK cutthroat porter reduction, smoked gouda risotto, broccolini — 26
Suggested Wine Paring : RANCHO ZABACO ZINFANDEL ripe blackberry, boysenberry, pepper
SMOKED PORK LOIN apple and golden raisin chutney, chevre polenta cake, wilted arugula — 25
Suggested Wine Paring : GEYSER PEAK SAUVIGNON BLANC lemon-lime, tangerine, grapefruit
GRILLED RIBEYE chipotle whipped yukons, asparagus, caramelized shallot demi — 27
Suggested Wine Paring : TAMARI RESERVA MALBEC black cherry, chocolate, spice
PUMPKIN GNOCCHI spiced crème, candied walnuts, roasted beets — 20
Suggested Wine Paring : CHATEAU STE MICHELE RIESLING ripe peach, juicy pear
STUFFED BONE-IN CHICKEN BREAST pancetta & nicoise olives, garlic whipped yukons, haricot verts — 23
Suggested Wine Paring : FRANCIS COPPOLA BIANCO PINOT GRIGIO peach, citrus, melon
SEARED SCALLOP CAVATAPPI coconut bourbon crème, swiss chard — 27
Suggested Wine Paring : BRANCOTT SAUVIGNON BLANC grapefruit, passion fruit, crisp
MARKET FRESH FISH — Market Price
Suggested Wine Paring : Chef‘s Recommendation
Sides — 5
Roasted Garlic Mashed Potatoes
Smoked Gouda Risotto
Asparagus
Vegetable Medley
Sweet Potato Fries
Chevre Polenta Cake
Wild Mushroom Ragout
Bottled Water : half-liter — 3.50 ; liter — 5
Acqua Panna Still
San Pellegrino Sparkling
Menu selections and pricing subject to change.
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