Vintner Grill

with haricot verts, lemon and curry aioli

with olive relish and spicy pita chips

with escarole and pecorino cheese

with tarragon cream sauce, roasted peppers, and mixed green salad

with roasted baby potatoes, celery leaves, chorizo piccante oil and preserved lemon aioli

with warm brie, carrots, cherry tomatoes, and orange-balsamic vinaigrette

with egg and reggiano

with romesco sauce, grilled portobello mushrooms, and micro basil

with burrata cheese, roasted peppers, pesto sauce and fennel pollen

with mozzarella, basil tomato sauce, caesar salad and reggiano cheese

with lemon-marjoram chicken, hazelnuts, and blue picon

with romaine, apples, celery, mint, avocado, and heirloom tomatoes

with beef tenderloin and bacon-blue cheese vinaigrette

with bacon, avocado, swiss cheese, butter lettuce, and lemon-basil aioli

with gruyere cheese, bacon, house made pickles, and russian dressing

with fresh burrata cheese, roasted red peppers, tomatoes, arugula, and whole grain mustard aioli on housemade focaccia

smoked applewood bacon, heirloom tomatoes, avocado, cheddar cheese, butter lettuce, and mayonnaise on multi grain toast

with marbled baby potatoes, asparagus, sauteed artichokes, baby heirloom tomatoes, and a meyer lemon beurre blanc

with cous-cous, orzo, sweet tomatoes, baby spinach and lemon gremolata

with fattoush salad, toasted pita, cucumbers, tomato, radish, feta and sumac dressing

With mussels, clams, shrimp, scallops, calamari, whitefish, and tomato saffron broth.

with truffle honey-mustard glaze, trofie pasta "mac and cheese" and broccolini

with black pepper tagliatelle, truffled ricotta and fresh grated nutmeg

saint andrè - triple cream, cow's milk, soft rind; truffled ricotta - fresh cow's milk, white truffle; laura chanel - goat's milk; purple haze - goat's milk, fennel pollen, lavender; truffle tremor - goat's milk, truffle

cambozola - cow's milk, triple cream, blue vein; moody blue - cow's milk lightly smoked; saint agur - cow's milk; shaft gorgonzola - cow's milk aged in mines

pecorino cacio de bosco - sheep's milk, truffles ($2); aged provolone - cow's milk; pecorino rustica - sheep's milk, peppercorns; manchego - sheeps' milk

port salut - cow's milk; fontina - cow's milk; humboldt fog - goat's milk, ash

four year aged - cow's milk; applewood smoked - cow's milk

porchetta - slow roast with spices; chorizo piccante - dry smoked, garlic, cumin, paprika; venison salami - red wine, juniper berries, peppercorn; truffle salami - berkshire pork, truffle, armagnac; dry coppa - pork shoulder with italian rub; magret smoked duck breast - applewood smoked; genoa salame - pork, garlic, salt; prosciutto san daniele - slow cured 14 months; wild boar salame - juniper berries, cloves

with vanilla gelato and fresh whipped cream

with caramel sauce and yogurt gelato

with vanilla gelato and fresh berry compote

with fresh blueberry compote, and fresh whipped cream

with fresh berries

with chocolate genoise, mascarpone cream, and chocolate biscotti

with crushed pecans, coconut, carrot mousse, and caramel sauce

fresh citrus and grapefruit with a touch of honey and peach on the nose

toasty with hints of crushed raspberry, lemon zest, and apple blossom

tart red currant, rhubarb and strawberry with bright lemony finish

perfumed aromatics with fresh peach, pear, and white flowers

grapefruit, lemon citrus tinged with pineapple husk, crisp

grapefruit, green apple, and guava with a refreshing finish

white flowers, citrus on the nose leading to notes of honey and dried fruit

exquisite, full-bodied with delicate aromas of peach and meyer lemon

white flowers and citrus on the nose leading to notes of honey and dried fruit

freshly sliced watermelon, turkish rose water, and succulent ruby grapefruit

strawberry and black cherry fruit intermixed with mediterranean herbs, earth and spice

complex nose of wild berries, roses and truffles, silky tannins, long elegant finish

red cherry and strawberry with hints of earth, spice, and toasty oak

complex notes of plum, fig, and dried fruit with a spicy vanilla character

beautifully balanced with aromas of black fruit and spice

notes of roses, raspberries, blackberry preserves and lavender

Golden Knights

Golden Knights

Golden Knights

Golden Knights

Golden Knights

Golden Knights

Golden Knights

Golden Knights

Local Vintner

Golden Knights

Golden Knights

Golden Knights

Golden Knights

Local Vintner

with olive relish and spicy pita chips

with haricots vert, lemon and curry aioli

with tarragon cream sauce, roasted peppers and mix green salad

with roasted baby potatoes, celery leaves, chorizo piccante oil and preserved lemon aioli

with escarole, acini di pepe pasta, meatballs, and fresh lemon

with fresh pear, candied walnuts, gorgonzola crostini and champagne vinaigrette

with warm brie, carrots, cherry tomatoes and orange-balsamic vinaigrette

with egg and reggiano

with baby spinach, lavender goat cheese, mango, hazelnuts and mustard vinaigrette

with roasted sweet peppers, fennel, micro-arugula and white truffle oil

with fresh burrata, roasted peppers, plum tomatoes, and wild arugula

with romesco sauce, grilled portobello mushrooms, and micro basil

with burrata cheese, roasted peppers, pesto sauce and fennel pollen

with house made truffle ricotta, goat cheese, spinach, roasted garlic and dried chilies

with fresh english peas, crimini mushrooms, baby tomatoes and pecorino cheese

with sweet corn risotto, heirloom tomatoes and pecorino cheese

with black pepper tagliatelle, house made truffle ricotta and fresh grated nutmeg

with jersey potatoes, asparagus, sauteed artichokes, baby heirloom tomatoes, and a meyer lemon beurre blanc

with cous-cous, baby spinach, toasted orzo, sweet tomatoes and lemon gremolata

with steamed yukon gold potatoes, seasonal baby vegetables and shrimp cream bisque

with mussels, clams, shrimp, snapper, calamari, scallops and saffron broth

with truffle honey-mustard glaze, trofie pasta "mac and cheese" and broccolini

with crimini mushrooms, lemon, marsala and capellini aglio olio

with roasted fennel, capers, fresh lemon and spaghetti squash aglio olio

with creamy polenta, baby vegetables and red wine reduction

with basmati rice, english peas, and portobello mushroom cream

with brie potato puree, grilled asparagus and green peppercorn sauce

with roasted baby sweet potato, heirloom cauliflower, and braised marsala sauce with cippolini onions

with potato gratin, fresh winter vegetables, and brandy mushroom cream sauce

with vanilla gelato and fresh whipped cream

with caramel sauce and yogurt gelato

with vanilla gelato and fresh berry compote

with fresh blueberry compote, and fresh whipped cream

with fresh berries

with chocolate genoise, mascarpone cream, and chocolate biscotti

with crushed pecans, coconut, carrot mousse, and caramel sauce

with haricot verts, lemon and curry aioli

with olive relish and spicy pita chips

with escarole and pecorino cheese

with tarragon cream sauce, roasted peppers, and mixed green salad

with roasted baby potatoes, celery leaves, chorizo piccante oil and preserved lemon aioli

with warm brie, carrots, cherry tomatoes, and orange-balsamic vinaigrette

with egg and reggiano

with burrata cheese, roasted peppers, pesto sauce and fennel pollen

with mozzarella, basil tomato sauce, caesar salad and reggiano cheese

with romesco sauce, grilled portobello mushrooms, and micro basil

with lemon-marjoram chicken, hazelnuts, and blue picon

with romaine, apples, celery, mint, avocado, and heirloom tomatoes

with beef tenderloin and bacon-blue cheese vinaigrette

with bacon, avocado, swiss cheese, butter lettuce, and lemon-basil aioli

with gruyere cheese, bacon, house made pickles, and russian dressing

with fresh burrata cheese, roasted red peppers, tomatoes, arugula, and whole grain mustard aioli on housemade focaccia

smoked applewood bacon, heirloom tomatoes, avocado, cheddar cheese, butter lettuce, and mayonnaise on multi grain toast

with marbled baby potatoes, asparagus, sauteed artichokes, baby heirloom tomatoes, and a meyer lemon beurre blanc

with cous-cous, orzo, sweet tomatoes, baby spinach and lemon gremolata

with fattoush salad, toasted pita, cucumbers, tomato, radish, feta and sumac dressing

With mussels, clams, shrimp, scallops, calamari, whitefish, and tomato saffron broth.

with truffle honey-mustard glaze, trofie pasta "mac and cheese" and broccolini

with black pepper tagliatelle, truffled ricotta and fresh grated nutmeg

saint andrè - triple cream, cow's milk, soft rind; truffled ricotta - fresh cow's milk, white truffle; laura chanel - goat's milk; purple haze - goat's milk, fennel pollen, lavender; truffle tremor - goat's milk, truffle

cambozola - cow's milk, triple cream, blue vein; moody blue - cow's milk lightly smoked; saint agur - cow's milk; shaft gorgonzola - cow's milk aged in mines

pecorino cacio de bosco - sheep's milk, truffles ($2); aged provolone - cow's milk; pecorino rustica - sheep's milk, peppercorns; manchego - sheeps' milk

port salut - cow's milk; fontina - cow's milk; humboldt fog - goat's milk, ash

four year aged - cow's milk; applewood smoked - cow's milk

porchetta - slow roast with spices; chorizo piccante - dry smoked, garlic, cumin, paprika; venison salami - red wine, juniper berries, peppercorn; truffle salami - berkshire pork, truffle, armagnac; dry coppa - pork shoulder with italian rub; magret smoked duck breast - applewood smoked; genoa salame - pork, garlic, salt; prosciutto san daniele - slow cured 14 months; wild boar salame - juniper berries, cloves

fresh citrus and grapefruit with a touch of honey and peach on the nose

toasty with hints of crushed raspberry, lemon zest, and apple blossom

tart red currant, rhubarb and strawberry with bright lemony finish

perfumed aromatics with fresh peach, pear, and white flowers

grapefruit, lemon citrus tinged with pineapple husk, crisp

grapefruit, green apple, and guava with a refreshing finish

white flowers, citrus on the nose leading to notes of honey and dried fruit

exquisite, full-bodied with delicate aromas of peach and meyer lemon

white flowers and citrus on the nose leading to notes of honey and dried fruit

freshly sliced watermelon, turkish rose water, and succulent ruby grapefruit

strawberry and black cherry fruit intermixed with mediterranean herbs, earth and spice

complex nose of wild berries, roses and truffles, silky tannins, long elegant finish

red cherry and strawberry with hints of earth, spice, and toasty oak

complex notes of plum, fig, and dried fruit with a spicy vanilla character

beautifully balanced with aromas of black fruit and spice

notes of roses, raspberries, blackberry preserves and lavender

Golden Knights

Golden Knights

Golden Knights

Golden Knights

Golden Knights

Golden Knights

Golden Knights

Golden Knights