The Vineyard Rose Evening Menu

Dinner Menu - Vineyard Rose

Dinner is served seven days a week at South Coast Winery Resort & Spa's Vineyard Rose Restaurant between the hours of 5:30 pm to 9 pm 

For reservations, please call 951-587-9463.
Or Reserve a Table Now online.


Fire Roasted Gazpacho Ceviche: Shrimp & Scallops with Cucumber, Avocado, and Jalapeños.  Served with Chili-Lime Torilla Frites  - 15

Crisp Calamari & Shrimp: Caper-Garlic Aioli  - 13

Roasted Baby Beets & Humboldt Fog: Balsamic Local Honey and Pistachios - 12

Braised Mushrooms: Onion Broth, Chivalini Sausage & Parmesan  - 12

Marinated Grilled Artichoke Flat Bread: Balsamic Pearl Onions, Parmesan & Crispy Prosciutto - 13

Golden Bear Charcuterie: Artesian Salami, Prosciutto, Grilled & Roasted Vegetables, Purple Moon & Midnight Moon Cheeses   - 20

Add a Flight of any 3 South Coast Wines for Two - 30


Wild Arugula Salad: Gala Apples, Pears, Mandarin Oranges, Ruby Cuvee Pickled Onions, Sliced Almonds, Point Reyes Blue Cheese, Temecula Valley Blood Orange Vinaigrette - 12

Heart of Caesar: Romaine Heart, Baby Heirloom Tomatoes, Grissini, Caesar Dressing, Parmesan Cheese -11

Caprese: Heirloom Tomatoes, Mozzarella Ovaline,Temecula Valley Late Harvest Olive Oil, Fried Capers with Balsamic Glaze    - 12

Vineyard Rose Salad: Baby Greens, Cucumbers, Farmstead Goat Cheese, Tomatoes, Grapes, Dried Cranberries, Candied Pecans, White Balsamic    12


Roasted Pepper & Sundried Tomato Soup: Crème Fraiche - 8

French Onion Soup: Gratin Gruyere Cheese - 8

Sweet Corn & Clam Chowder: Bacon-Lobster Cream - 9


Featured Items

Garden Spinach & Ricotta Ravioli: Basil Pesto, Marinated Sundried Tomatoes, Pine Nuts, Carter Estate Fresh Garden Vegetables Drizzled with Temecula Valley Late Harvest Olive Oil  - 26

Winemaker Recommended Pairing- 2012 South Coast Grenache Blanc

Wild Mushroom & Duck Linguini: Fine Herbs, Green Peas, Pearl Onions, Citrus Cream and Crispy Leeks - 26

Winemaker Recommended Pairing – 2008 Wild Horse Peak Syrah

Shelton Farms Chicken: Lemon & Herb Half Chicken, Sautéed Fennel, Pears, Blood Orange Dried Fruit Toasted Orzo Local Honey & Whole Grain Mustard Drizzle - 28

Winemaker Recommended Pairing- 2012 Wild Horse Peak Chardonnay

Sesame Seed Pan Seared Ahi: Ponzu Marinated Crusted with Black &White Sesame Seeds, Accompanied with Lemongrass Infused Forbidden Rice with Zucchini and Squash Coins - 30

Winemaker Recommended Pairing –2011 South Coast Sans Chene Chardonnay 

Pan Seared Scallops: Confetti Quinoa, Peppered Carrots, Mâché and Shallot Beurre Blanc - 35

Winemaker Recommended Pairing –2013 South Coast Sauvignon Blanc

Fresh Catch of the Day: Summer Fruit Relish with a Fresh Seasonal Accompaniment 34

Winemaker Recommended Pairing – 2012 South Coast Roussanne

Pistachio Crusted Skuna Bay Salmon: Purple Potatoes, Kale, Baby Heirloom Tomatoes, Field Green with a Lemon Beurre Blanc -32

Winemaker Recommended Pairing – 2009 South Coast Grenache


California All Natural Angus Beef Filet Mignon: Roasted Mushroom Sauce with South Coast Cabernet Reduction, Herbed Mashed Potatoes & Garlic Seasonal Vegetables - 42

Winemaker Recommended Pairing – 2011 Wild Horse Peak 4 Block Blend Cabernet Sauvignon

Double Cut Pork ChopGruyere Delmonico Potatoes, House-made Apple Sauce - 30

Winemaker Recommended Pairing- 2009 South Coast Winery Mourvedre

Lamb Duo: Braised Lamb Shank & Lamb Chops with Cauliflower and Potato Puree, Green Beans Almandine, Mint Infused Chimichurri with a Balsamic Glaze-40

Winemaker Recommended Pairing - 2008 Wild Horse Peak Zinfandel

Prime Rib: Loaded Salt Baked Potato, Seasonal Estate Vegetables, Au Jus, Creamed Horseradish Slow Cooked Only Medium Rare to Medium Temperature 36 *Based Upon Availability*

Winemaker Recommended Pairing- 2011 Wild Horse Peak Tempranillo

Land & Sea: Flat Iron Steak & Cold Water Lobster Tail Chili Butter Sauce, Seasonal Accompaniment 48

*Substitute with California Natural Filet Mignon 68

Winemaker Recommended Pairing – 2008 Wild Horse Peak Il Temporale  &  2012 Wild Horse Peak Chardonnay



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.