vintners inn
special event menus
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Please choose a 2, 3, 4 or 5 course menu. If ordering more than the offered selections per course, a charge of $5.00 per person will be added. Final menu counts are due no later than 7 business days prior to your event. *Parties exceeding 100 guests will be offered the choice of a duet or a single entrée selection.

APPETIZER COURSE
Please Select One

Deep-Fried Calamari
jicama salad, Thai basil dipping sauce

Wild Mushroom Raviolis
with porcini cream and dry Jack cheese

Baked Brie
stuffed with sun-dried tomatoes, roasted garlic, wrapped in feuilles de brick with spinach

FIRST COURSE
Please Select One

Warmed Spinach Salad
with smoked chicken, Laura Chenel goat cheese, oven-roasted grapes, candied walnuts and apple cider vinaigrette

Classic Caesar Salad
romaine lettuce, Caesar dressing and kalamata olive tapenade, shaved Parmesan cheese, housemade croûtes

SOUP COURSE
Please Select One

Sonoma "Country" Onion Soup
with housemade croûte & Gruyére cheese

Spicy Black Bean Chowder
with tomatoes, cinnamon and ancho powder and topped with pineapple and banana salsa

ENTRÉE SELECTIONS
Please Select Two

Risotto of Roasted Shiitake Mushrooms
spring asparagus and pine nuts with a parsley-chive nage

Orecchiette Pasta
with Gulf prawns, broccoli, brie cream sauce and sun-dried tomato pesto

Grilled Portobello Sandwich
roasted red peppers, provolone cheese and artichoke aïoli, served with housemade potato chips

Seared Ahi Tuna Sandwich
pancetta, lettuce, hard cooked eggs, olive tapanade and a sun-dried tomato pesto

Willie Bird Smoked Chicken Cobb Salad
romaine, avocado, Applewood bacon, tomatoes and Gorgonzola cheese vinaigrette

Oven-roasted Cider-brined Pork Tenderloin
with an orange, fennel and watercress salad, roasted garlic mashed potatoes and a spiced orange sauce

Blackened Grass Fed "Painted Hills"
Rib Eye Steak (add $10.00 per person)

roasted corn bread pudding and a balsamic mushroom sauce

ENTRÉE DUETS
*Available exclusively at the Vintners Inn Event Center. Duets are served with seasonal accompaniments and paired as one entrée
Please Select Two

Tenderloin of Beef
grilled medallion of beef in a wild mushroom ragout

Achiote Grill Seasonal Fish
With salad of fresh citrus

Veal Medallion
seared in Cabernet-shiitake mushroom sauce

Chinese Short Ribs
Braised in traditional "red cooking" style

Day Boat Scallops
with grilled fennel and lemon tarragon vinaigrette

Shrimp
grilled shrimp skewers in green curry sauce

Lamb Rack
Soy and balsamic marinated and grilled

Pork Tenderloin
spice charred with a cranberry ketchup

Chicken
chicken breast wrapped in cabbage and tart apples in a cider cream

Duck Breast
grilled, in juniper berry and grapefruit sauce

DESSERT SELECTIONS
Please Select One

Mint Chocolate Meltdown
our warm flourless chocolate cake with a Belgian chocolate truffle center topped with sweetened whipped cream and fresh mint surrounded by crème anglaise, mint sauce and Scharffenberger chocolate sauce

Wild Flower Honey and Granola Brûlée
with housemade granola, organic honeycomb and fresh fruit

Chef Noll's Cheesecake
made with Laura Chenel goat cheese on a quinoa crust with fresh blueberry sauce

Crisp of the Day
served with housemade vanilla gelato drizzled with caramel sauce

Two Course Lunch $32.00
Three Course Lunch $37.00
Four Course Lunch $42.00
Five Course Lunch $47.00


CHEESE COURSE
Point Reyes blue cheese with local lavender honey, croûtes, apples and candied nuts
Additional $8/person

Prices do not include 20% service charge and 7.75% sales tax. Menus are seasonal and subject to change **Items that are not available for off site catering