Viognier Three-Course Menu 2018 Fall

Welcome to Viognier, it is a pleasure to serve new guests and returning friends alike! Enjoy this special evening with your loved ones, from all of us to you, Bon Apetit!

Executive Chef R.J Subaba
Executive Pastry Chef Katelyn McCulloch

Viognier Chef's Tasting Menu

We proudly serve local grass fed beef, wild caught fish, & free range poultry. We support local organic farms like Mariposa Ranch, Ouroboros Farms, & SMIP Ranch.

Substitutions politely declined
20% gratuity automatically applied

Executive Chef R.J Subaba
Executive Pastry Chef Katelyn McCulloch

The Lounge atViognier

Extended Happy Hour
Martini’s Kettle One or Tanqueray $9
Mon-Sat 5-8:30 | Regular Happy Hour Mon–Fri 5-7

To Share

  • $19 Artesian Charcuterie
  • $19 Assorted Cheese Platter
  • $17 Smoked Salmon Flatbread, capers, crème fraiche, tobiko
  • $16 Mushroom Flatbread, goat cheese, arugula, roasted onion
  • $15 Margherita Flatbread, house marinara, mozzarella, basil
  • $6 *Marinated Olives
  • $5 *House mixed nuts

Small Bites Happy Hour $3 off bar food

  • $9 White Cheddar Arancini’s w/ Marinara
  • $8 Truffle French Fries
  • $14 Seasonal Vegetable Frito Misto, Lemon Aioli
  • $9 Wagyu Sliders, choice of Cheddar or Blue
  • $18 Wagyu Burger
    House bacon, cheddar, truffle fries, house pickles

Bottled Beers

  • Scrimshaw, Pilsner
  • Ommegang, White Spiced
  • Balast Point, Long Fin Lager
  • Anchor, Old Fog Horn Barley Wine
  • Einstock, Arctic Pale Ale
  • Hop Valley, Citrus Mistress IPA
  • Duvel, Golden Ale
  • Chimay Blue, Grande Reserve
  • Balast Point, Commander Stout
  • 1906, Lager
  • *Erdinger, non-alcoholic Lager

Mocktails $7

  • The Simple Sage
    House Sour Blend, Sage & Basil Shrub, Soda Water
  • Indian Rose
    Rose & Coriander Simple, Lemon, Pink Grapefruit, Peychauds Bitters, Tonic
  • Ginger Spark
    Vanilla Ginger House Blend Black Tea, Ginger Shrub, Tonic/Soda float – Decaf
  • Forbidden Passion
    Passion Fruit, Lemon, Lemongrass simple

Wine & Spirits

Wines Offered By the Glass Bubbles
  • Cremant 13/50 J. LAURENS, Brut, Limoux, France, NV
  • Champagne 20/85 NICOLAS FEUILLATTE, Brut, Chouilly, France
  • Champagne 25/108 MOET, Brut Rose, Epernay, France NV

  • Riesling 12/48 C.H. BERRES ERDENER, Treppchen, Spatlese, Germany
  • Sauvignon Blanc 14/55 GHOST BLOCK, Napa Valley, California
  • Viognier 13/45 CAMBRIA, Tepusquet Vineyard, S.M. V, California
  • Chardonnay 12/48 HENRI PERRUSSET, Macon, France
  • Chardonnay 16/65 MARY ELKE, Anderson Valley, California 2014

  • Barbera 13/50 ON FARM, Livermore, California 2014
  • Pinot Noir 15/60 LES CARABENES, Pays D’Oc, Bourgogne, France
  • Pinot Noir 15/60 MacRostie, Sonoma, California
  • Zinfandel 15/60 TEIRA, Sonoma Mountain, California
  • Malbec 14/55 ZUCCARDI, Series A, Valle De Uco, Mendoza, Argentina
  • Rioja 16/62 SONSIERRA, Reserva, Rioja, Spain
  • Merlot 14/55 WHITEHALL LANE, Napa Valley, California
  • Cabernet Sauvignon 13/50 RUSTENBERG, Stellenbosch, South Africa
  • Cabernet Sauvignon 16/65 HOOK & LADDER, Sonoma, California

Stay tuned for the next holiday menu.