Dinner Menu - Vineyard Rose
Dinner is served from 5:30 pm to 9 pm Sunday — Thursday
5:30pm to 10pm Friday & Saturday.
For reservations, please call 951-587-9463.
Or Reserve a Table Now online.
Beginnings
• Blue Crab Cake ~ Pear Fennel Slaw & Creole Honey Mustard - 14
• Coconut Shrimp ~ Mango Papaya Chutney, Green Papaya Coleslaw, Sweet Chili Sauce - 14
• Herb Marinated Chicken Skewer ~ Pineapple Chutney, Peanut Sauce - 13
• South Coast Charcuterie ~ Artisan Salami, Prosciutto, Grilled & Roasted Vegetables, Purple Moon & Humboldt Fog Cheese-20
Add a Flight of any 3 South Coast Wines for Two - 30
• Shrimp & Scallop Tropical Ceviche ~ Key Lime, Passion Fruit, Chilies, Red Onions, Avocado, Cucumber, Cilantro, Corn Torilla Chips - 14
• Crisp Calamari and Shrimp ~ Caper-Garlic Aioli - 13
• Braised Mushrooms~Onion Broth and Parmesan-12
SOUP & SALAD
• Sweet Corn & Clam Saffron Chowder~Bacon-Lobster Cream - 6
• Butternut Squash Bisque~ House Made Pancetta, Creme Fraiche - 6
• French Onion Soup~ Gratin Gruyere Cheese - 10
• Strawberry Spinach Salad~ Feta Cheese, South Coast Ruby Cuvee Pickled Onions, Candied Pecans, Balsamic Vinaigrette- 12
• Caprese Roll~ Hand Pulled Mozzarella, Heirloom Tomoates, Basil, Temecula Extra Virgin Olive Oil, Balsamic Glaze - 12
• Iceberg Wedge Salad ~ Point Reyes Blue Cheese, Hard Boiled Egg, Applewood-Smoked Bacon, Blue Cheese Dressing, Diced Tomato - 9
• Vineyard Rose Caesar ~ Tossed Romaine, Caesar Dressing, Baguette Crouton, Shaved Wisconsin Parmesan - 10
• Vineyard Salad~ Mesclun Greens, Tomato, Cucumber, Mozzarella, Temecula Valley White Balsamic Vinaigrette- 9
Featured Items
• Grilled Pacific Swordfish ~ Fresh Papaya Relish & Spring Vegetable Orzo Pilaf -34; ~Winemaker Recommended Pairing – 2012 Sauvignon Blanc
• Frutti di Mare ~ Lobster, Scallops, Shrimp, Clams, Mussels, White Fish, Linguini, Tomato-Leek Cream Sauce, Garlic Aioli Crouton - 32; ~Winemaker Recommended Pairing – 2010 Pinot Grigio
• Cedar Plank Salmon ~ À la Niçoise, Cilantro Pesto - 30; ~Winemaker Recommended Pairing – 2010 GVR
• Roasted Scallops ~ Potatoes Lyonnaise, Shallot Beurre Blanc -35 Winemaker Recommended Pairing – 2010 Chardonnay Sans Chene
• Shelton Farms Mediterranean Chicken~Cherry Tomatoes, Green Bell Peppers, Taggiasca Olives, Roasted Fingerling Potatoes, Pan Jus, Feta Cheese & Extra Virgin Olive Oil -28~Winemaker Recommended Pairing-2009 Grenache
• Vegetable Cannelloni~ Herbed Ricotta Cheese, Estate Vegetables & Tomato Sugo 18; ~Winemaker Recommended Pairing – 2008 Wild Horse Peak Tempranillo
Featured Items
• California All Natural Angus Beef Filet Mignon ~ ~Roasted Mushroom Sauce & Cabernet Reduction, Herbed Mashed Potatoes & House Made Bacon- Asparagus Saute - 40; ~Winemaker Recommended Pairing – 2006 Wild Horse Peak Cabernet Sauvignon
• Dry Aged Certified Angus Beef Strip Loin Steak ~ 10 oz –Aged Five Weeks, Sweet Potato Cake & Estate Vegetables Relish 40; ~Winemaker Recommended Pairing – 2008 Wild Horse Peak Sangiovese
• Lamb Duo~ Lamb Chop & Sirloin, Irish White Cheddar Croquettes,
Smoked Green Beans Almandine, Yogurt Cheese- 38; ~Winemaker Recommended Pairing – 2007 Zinfandel
• Double Cut Pork Chop~ Gruyere Delmonico Potatoes & House Made Apple Sauce- 30; ~Winemaker Recommended Pairing – Group Therapy
• Land & Sea~ Hanger Steak & Cold Water Lobster, Seasonal Accompaniment & Chili Butter Sauce 47
Winemaker Recommended Pairing – 2008 Wild Horse Peak Meritage
Prime Rib Roast - Friday, Saturday & Sunday Evenings Feature
King Cut - 38 or Queen Cut - 32 ~ Served with Loaded Salt-Baked Potato, Au Jus, Creamed Horseradish ~ Winemaker Recommended Pairing – 2008 Wild Horse Peak Sangiovese
The South Coast Culinary Team is proud to support Local & Regional products including a “Field to Fork” from our Estate Garden. There will be a $3 charge for any split menu items and 20% service charge applied to parties of 7 or more. All items subject to availability.
