Grapevine Café

blue corn chips topped with nacho cheese, roma tomatoes, black olives, scallions avocado.served with pico de gallo sour cream

baked garlic batard topped with fresh mozzarella, roma tomatoes, basil drizzled with olive oil balsamic vinegar

homemade, baked in a bread bowl garnished with blue corn chips

green beans coated with crunchy onions baked. served with an oriental ranch dipping sauce

jumbo shrimp lightly poached and chilled. served with tangy cocktail sauce and lemon wedge

foccacia bread smothered with our very own cheese blend with a marinara dipping sauce

seared tenderloin deglazed with brandy. with a mustard demi cream sauce. served with chef's choice starch and vegetable

topped with pico de gallo, balsamic vinegar and grilled avocado. served with chef's choice starch and vegetable

shrimp and crab meat stuffing with drawn butler. served with chef's choice starch and vegetable

seared duck breast, fennel, arugula, pears, walnuts, craisins and a roasted shallot vinaigrette. served over mixed greens

with a maple soy glaze and fresh chives. served with rice pilaf and chef’s choice vegetable

served over fettuccini, tossed in a blue cheese cream sauce and topped with sun-dried tomatoes and parmesan cheese

blue corn chips topped with nacho cheese, roma tomatoes, black olives, scallions & avocado.served with pico de gallo & sour cream

baked garlic batard topped with fresh mozzarella, roma tomatoes, basil & drizzled with olive oil & balsamic vinegar

homemade, baked in a bread bowl & garnished with blue corn chips

green beans coated with crunchy onions & baked. served with an oriental & ranch dipping sauce

jumbo shrimp lightly poached and chilled. served with tangy cocktail sauce and lemon wedge

foccacia bread smothered with our very own cheese blend with a marinara dipping sauce

seared tenderloin deglazed with brandy. with a mustard demi cream sauce. served with chef's choice starch and vegetable

topped with pico de gallo, balsamic vinegar and grilled avocado. served with chef's choice starch and vegetable

shrimp and crab meat stuffing with drawn butler. served with chef's choice starch and vegetable

seared duck breast, fennel, arugula, pears, walnuts, craisins and a roasted shallot vinaigrette. served over mixed greens

with a maple soy glaze and fresh chives. served with rice pilaf and chef’s choice vegetable

served over fettuccini, tossed in a blue cheese cream sauce and topped with sun-dried tomatoes and parmesan cheese