Viognier Passsed Hors d'oeuvres Selections

Can be used as a first course, or we can serve for hors d’oeuvres parties.

• Chicken Satay with spicy Peanut Sauce
• Assorted Pizzettas from Our Wood Burning Oven
• Curried Chicken on Poppadom with Seasonal Fruit
• Mushroom Duxelle in Phyllo Cup with Truffle Cream (Vegetarian)
• House Cured Italian Meats on Focaccia
• Assorted Artisan Cheeses on Crouton (Vegetarian)
• Ahi Tuna Tartare with Wasabi Cream*
• Blackened Prawns with Lime Aioli*
• Tiny Crab Cakes with Roasted Red Pepper Aioli*
• Grilled Pancetta Wrapped Scallops*
• Seared NY Strip on Crostini with Blue Cheese Mousse*

Passesd Hors d’oeuvres pricing with dinner is $4.00 additional per selection per guest

Items marked with an asterisk* are $5.00 per guest .
Please inquire for pricing on hors d’oeuvres parties.

Starters (these can also be used as an additional course
(Please Choose One Selection)

Viognier’s House Salad
Mixed Organic Greens, Crisp Asiago Baguette and Red Wine Vinaigrette

Caesar Salad
      Romaine, Parmesan, Garlic Croutonl

Lobster Bisque
      Lobster Coral, Micro Greens

Premium Starter Selections ($5.00 per person extra)
(Optional course. Choose One)

Organic Baby Arugula and Roasted Beet Salad
Candied Spiced Pecans, Kishu Mandarins, Ricotta Salata and Vanilla Bean Vinaigrette

Little Gem Romaine Salad
     Candied Walnuts, Shaved Honey Crisp Apple, Creamy Farmhouse Cheddar Vinaigrette

Prosciutto di Viognier
Thin slices of House Made Prosciutto, Radicchio, Shaved Fennel, Lemon Vinaigrette

Dungeness Crab Cakes
Shaved Fennel, Arugula Salad, Citrus Vinaigrette

Seared Sea Scallops
Truffled Potato Puree, Chardonnay-Chive Sauce

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Main Courses
(Choose Two – You will be given a vegetarian entree option as well)

Loch Duarte Salmon
Piquilla Cous Cous, Cucumber Pearls, Vanilla Curry Sauce

Roast Marinated Chicken Breast
Potato Mousse, Seasonal Vegetables, Wild Mushrooms, House Grain Mustard Jus

Grilled Scallops
Potato Puree, Seasonal Vegetables,Chardonnay-Chive Sauce

Black Pepper Crusted Ahi Tuna
Napa Cabbage, Blood Orange, Pinot Noir Beet Sauce

Premium Main Course Selections $5.00 (steak) or $10.00 (lamb) per person extra

Seared NY Steak (available at dinner only)
Truffled Potatoes, Creamed Spinach, Bordelaise Sauce

Painted Hills Rib Eye Steak (available at dinner only)
     Chanterelle-Blue Cheese Pudding, Grilled Asparagus, Bordelaise Sauce

Oven Roasted Australian Rack of Lamb (available at dinner only)
      Caponata Stuffed Piquillo Pepper, Spiced Carrot Paint, Yukon Gold Potato Crushed with Garlic,

Arugula and Extra Virgin Olive Oil

Seared NY Strip Loin (available at lunch only)
      New York Strip Loin, Roasted Garlic Mashed Potatoes, Sauce Bernaise
  

Dessert
(Choose One)

Viennese Chocolate Noisette Layer Cake

Vanilla Bean Panna Cotta
With Seasonal Fruit

Coffee Chou Creme
With Coffee Toffee Sauce

Lunch Price
$45 per person for three courses
$55 per person for four courses
Additional Courses are $8 each

   Brunch Price
   $31.95 per person for three courses (Offered only on Sundays-please inquire for current menu)

Dinner Price
$55 per person for three courses
$65 per person for four courses
Additional courses are $10 each
$75 for five course tasting menu
Paired wines are $65.00 per person additional for 5 course menu (Please request a current sample menu)

All prices are per person. Tax, gratuity and beverages are additional.

All menus are subject to change without notice due to seasonal availability.

For groups of 12 people or less, you may order off the regular restaurant menu, instead of doing a fixed menu.

Please note: It is not necessary for you to pre-select any items in advance. The selection of menu items from the above list is to create a customized menu that fits your individual preferences. A customized menu will be placed at each table setting and the server will take your order on the day of the event

Chef Sean Fleming /  Pastry Chef May Yee

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