Viognier Three-Course Menu 2019 Spring

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!

Evenings Supplement
Golden Osetra Caviar (1oz. $105)
Seasonal Cheese Platter ($19)
Artesian Charcuterie ($19)
Moules et Frites ($18)


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



Seasonal Sips

  • $14 Manzanita
    Sauza Tequila, Yuu Baal Mezcal, Lime Juice, Apple Shrub, CinnamonSyrup with a Sugar Rim
  • $14 Thyme Will Tell
    Bulleit Bourbon, Lemon Juice, Thyme Simple Syrup, Served on the Rocks
  • $13 Ticket to Cuba
    Zaya Rum, Yuzu Juice, Mint Simple Syrup, & Champagne Float

Seasonal $5 Beer Specials *Happy Hour Price Excluded*

  • *Ommegang
    White Spiced
  • *Balast Point
    Long Fin Lager
  • *Anchor
    Old Fog Horn Barley Wine
  • *Balast Point
    Commander Stout
  • *1906
    Lager

House Red & White Wine

  • $12 Weekly House Special
    Inquire with bartender

Wines By The Glass

Bubbles

  • 25/95 Champagne, Nicolas Feuillatte, Brut, Chouilly, France NV
  • 20/75 Sparkling Brut, Moet & Chandon, Yountville, California NV
  • 16/55 Prosecco, Lamberti, Brut, Veneto-Fruili,Italy NV

White

  • 13/48 Riesling, C.H Berres Erdener, Treppchen, Spatlese, Germany 2002
  • 15/50 Sauvignon Blanc, Ancient Peaks, Santa Margarita, California 2017
  • 16/60 Albariño, Bokish, Terra Alta, Lodi, California 2016
  • 18/70 Chardonnay, Stag’s Leap Winery, Napa, California 2016
  • 18/68 Chardonnay, Fabrice Larochette, Pouilley-Fuissé, France 2017
  • 13/48 Rosé, Smoke Tree, California 2017

Red

  • 16/60 Pinot Noir, Hahn, SLH, California 2016
  • 16/60 Pinot Noir, Les Carabenes, Languedoc, France 2016
  • 16/60 Malbec, Montevia, Reserva, Mendoza, Argentina 2014
  • 16/60 Tinta De Toro, Numanthia, Valdefinajas, Spain 2015
  • 18/70 Merlot, Hill Family Estate, Napa, California 2014
  • 22/85 Bordeaux Blend, Cain NV11, Napa, California NV
  • 21/80 Cabernet Sauvignon, Long Meadow Ranch, Napa, California 2016

House Cocktails

Whiskey

  • Rye Be A Rascal 14
    Rittenhouse Rye, Pear, Apple Shrub, Angostura Bitters
  • Hog Wild 15
    Bacon Fat Washed Whistle Pig Rye Sibona Amaro, Cranberry Liqueur, Maple Syrup, Lemon
  • Bourbon Smash 15
    Bacon Fat Washed Bulleit bourbon, Berries, Mint, Lime, Soda

Agave Inspired

  • Twisted Marge 14
    Tequila, House Sour Blend, Basil Cucumber, Agave
  • Chilango 14
    Habenero Infused Tequila, Pineapple Agua, Pineapple Gum, Lime, Ginger Beer

Rum

  • Trinidad Mojo 14
    Lemongrass Simple Syrup, Basil, Mint, Lime

Sweet Nectar... known as Gin

  • Spanish Style Gin & Tonic 14
    Fever Tree tonics
  • House Gin 14
    Rosemary. Juniper Berries, Capers
  • The Botanist Gin 14
    Orange Peel, Sage

Vodka Based

  • ‘Slow to anger, Quick to Passion’ 15
    Vodka, Passion Fruit Purée, Sloe Gin, Pineapple

Red Sangria

  • Mixed Berry Sangria 9
    Red Wine, Blackberry, Blueberry, Raspberry, Pineapple Juice
Happy Hour $3 off House Cocktails

Bottled Beers $8

  • Calicraft, Guava Tree, White Wine & Kolsch Yeast
    Heady tropical aromas and finishes crisp with a touch of acidity
  • CalicraftCalicraft, Oaktown
    California Cascade hops bring the local flavor that goes from roasted and to a soulful, chocolate finish
  • Calicraft, Rosé Ale
    Flavors of bright red fruits are balanced with a touch of tannins and a light acidity
  • Calicraft, The City IPA
    Classic NorCal style, balanced and dry, dank and citrusy, bitter and juicy
  • Fort Point, KSA
    A thoughtful mixture of American bittering hops and traditional German malts
  • Fort Point, Westfalia Red Ale
    A rich, caramel flavor mahogany body through a colorful blend of creamy malts
  • Fort Point, Villager
    A classic Northwest hops with contemporary ale yeast to establish a delicately constructed IPA
  • Chimay, Blue Grande Reserve
    A beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant
  • Duvel
    Golden Ale, Pilsner malts, Bohemian hops, and a unique yeast strain to create this intense, aromatic and beguiling ale
  • *Erdinger
    non-alcoholic Lager, Lemon and grass with hints of grainy malts and hops. Taste is a smooth mix of lemon and grains with just a touch of banana

Mocktails $8

  • 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 float – Decaf
  • Forbidden Passion
    Passion Fruit, Lemon, Lemongrass simple

Bar Bites To Share

  • $19 Artisan Charcuterie
  • $19 Assorted Cheese Platter
  • $17 Smoked Salmon Flatbread, capers, crème fraiche, tobiko
  • $15 Pear & Goat Cheese Flatbread, caramelized onion, arugula, saba reduction
  • $6 *Marinated Olives
  • $5 *House mixed nuts

Small Bites

  • $8 Truffle French Fries
  • $14 Seasonal Vegetable Frito Misto, lemon aioli
  • $9 Sliders, cheddar cheese
  • $18 Imperial Wagyu Burger, cheddar cheese, house pickles, truffle fries
(*exclusions apply*)

Three Course Menu


First Course

  • Roasted Beets Salad
    Goat cheese, walnut, balsamic, cress
  • Ouroboros Mixed Lettuces
    Shaved market vegetables, honey dill vinaigrette
  • Sweet Gem Caesar
    Green goddess, sourdough croutons, boquerones
  • Loire Valley White Asparagus Salad
    Quinoa, "Kikorangi" Blue Cheese, Soft Poached Egg
  • Celery Root Bisque
    Basil oil, celery root allumette

Second Course

  • Wild California Sea Bass
    Black rice risotto, Thai coconut curry, charred broccolini
  • Roasted Duck Breast
    Farro risotto, bourbon roasted carrot, duck jus
  • Prime New York
    Potato puree, cipollini onion, carrot, demi
  • Koruobata Pork Chop
    Brussels, parsnip puree, caramalized apples, demi glace
  • House Made Tagliatelle Pasta
    Wild mushrooms, mascarpone emulsion, confit tomato

Third Course

  • Mille Feuille
    Strawberry Ganache, Dark Chocolate Cremeux, Basil
  • Carrot Cake
    Pineapple gel, sauterne golden raisins, cream cheese cremeux
  • Blueberry Cheesecake
    Pistachio Graham Cracker, Crème Fraiche, White Chocolate Ice Cream
  • Riz au Lait
    Blood orange gelle, Cara Cara gelee, citrus madeira baba


Please select one course from each section.

Ala Carte is available via the Lounge only

Per Person ($85)
Full Wine Pairing Per Person($40)
Substitutions politely declined
General Manage Michael D. Ho - Sommelier Carlos Cruz

Wine & Spirits

Wines Offered By the Glass Bubbles GL/BTL
  • Champagne, Henriot, Brut, France NV ​25/95
  • Sparkling Brut, Moet & Chandon, Yountville, California NV 25/95
  • Prosecco, Lamberti, Brut, Veneto-Fruili,Italy NV 16/55

White
  • Riesling, C.H Berres Erdener, Treppchen, Spatlese, Germany 2002 13/48
  • Sauvignon Blanc, Ancient Peaks, Santa Margarita, California 2017 15/50
  • Albariño, Bokish, Terra Alta, Lodi, California 2016 16/60
  • Chardonnay, Stag’s Leap Winery, Napa, California 2016 18/70
  • Chardonnay, Fabrice Larochette, Pouilley-Fuissé, France 2017 18/68
  • Rosé, Smoke Tree, California 2017 13/48

Red
  • Pinot Noir, Hahn, SLH, California 2016 16/60
  • Pinot Noir, Les Carabenes, Languedoc, France 2016 ​16/60
  • Malbec, Montevia, Reserva, Mendoza, Argentina 2014 16/60
  • Tinta De Toro, Numanthia, Valdefinajas, Spain 2015 16/60
  • Merlot, Hill Family Estate, Napa, California 2014 18/70
  • Bordeaux Blend, Cain NV11, Napa, California NV 22/85
  • Cabernet Sauvignon, Long Meadow Ranch, Napa, Californi 2016 21/80


Happy Mother's Day

Enjoy this special evening with your loved ones, from all of us to you,
Happy New Year & Bon Appétit!
Chef RJ Subaba

Substitutions politely declined
20% gratuity automatically applied
Executive Head Chef: RJ Subaba
Executive Pastry Chef: Katelyn McCulloch
General Manager: Michael D. Ho
Sommelier: Carlos Cruz

Long Meadow Winery