vintners inn
special event menus
backclose

Please choose a 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

Grilled Asparagus with Sliced Prosciutto
shaved Reggiano parmesan and a Meyer lemon vinaigrette

Baked Hog Island Oysters
on the half shell with fennel-pernod cream, panko bread crumbs and dry jack cheese (add $2.00/person)

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

FIRST COURSE
Please Select One

Local Lettuce Salad
with crumbled gorgonzola cheese, toasted pistachios and creamy cabernet vinaigrette

Iceberg Lettuce Salad
with dolce gorgonzola cream, maple pancetta and sun-dried tomato chutney

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

Zinfandel Poached Pear Salad
Pt. Reyes blue cheese, butter lettuce, cranberry vinaigrette and candied walnuts

SOUP COURSE
Please Select One

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

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

ENTRÉE SELECTIONS
Please Select Two

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

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

Grilled Fulton Farms Chicken Breast
sweet onion and potato frittata, wilted spinach and a tomato-leek vinaigrette

Grilled California Sturgeon
an Asian vegetable sauté, orzo pasta, dashi broth and a pickled ginger and cucumber relish

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

Grilled Filet of Beef
black bean and fire-roasted vegetable sauté, chimichurri sauce, queso fresco and tortilla strips

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
sear, 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 créme anglaise, mint sauce and Scharffenberger chocolate sauce

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

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

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

Three Course Dinner $53.00
Four Course Dinner $60.00
Five Course Dinner $68.00


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