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Appetizers
Bruschetta
Salad
Vines Vineyard Greens
Choice of Entrée
Pan-Roasted Free Range Organic Chicken Breast
Truffle whipped potato, sautéed spring vegetables, wild mushroom, natural jus
Twin Tenderloins
Tamworth bacon wrapped petite filet mignons, wild mushroom risotto,
grilled asparagus, baby carrots, cabernet reduction
Fire-Grilled King Salmon
Russet potato hash, roasted fennel, organic arugula,
meyer lemon-dill sauce
Dessert
Chef’s Favorite Assorted Sweet Treats
Appetizers
Bruschetta & Calamari Platters
Salad
Vines Vineyard Greens
Choice of Entrée
Pan-Roasted Free Range Organic Chicken Breast
Truffle whipped potato, sautéed spring vegetables,
wild mushroom, natural jus
Twin Tenderloins
Tamworth bacon wrapped petite filet mignons, wild mushroom risotto,
grilled asparagus, baby carrots, cabernet reduction
Fire-Grilled King Salmon
Russet potato hash, roasted fennel, organic arugula,
meyer lemon-dill sauce
Fire-Grilled Double Cut Kurobuta Pork Chop
Tupelo honey glazed wild ramps, asparagus bread pudding,
poached apple, Rioja reduction
Dessert - Chef’s Favorite Assorted Sweet Treats
Appetizers
Bruschetta, Calamari & Grilled Shrimp Platters
Salad
Vines Vineyard Greens
Choice of Entrée
Pan-Roasted Free Range Organic Chicken Breast
Truffle whipped potato, sautéed spring vegetables,
wild mushroom, natural jus
Dry Aged Filet Mignon
Ten ounce cut. Potato dauphinoise, bordelaise sauce
Fire-Grilled Double Cut Australian Lamb Chops
Truffle whipped potato, roasted baby beets, zinfandel reduction
Pan-Seared Chilean Sea Bass
Lobster risotto, grilled asparagus, basil buerre blanc,
greenhouse herb blossom
Dessert
Chef’s Favorite Assorted Sweet Treats
1st Course
Platters of Artisanal Cheese, Peppered Chocolate, Strawberries, Terrine de Foie Gras, Roasted Creole-Honey Walnuts, Lavosh and Crackers
2nd Course
Crab Cakes, Grilled Shrimp & Grilled Octopus
3rd Course
Vines Vineyard Greens
4th Course Selections
Pan-Roasted Free Range Organic Chicken Breast
Truffle whipped potato, sautéed spring vegetables,
wild mushroom, natural jus
Dry Aged Filet Mignon
Ten ounce cut. Potato dauphinoise, bordelaise sauce
Dry Aged New York Strip Steak
Fourteen ounce cut. Shoestring fries, cabernet reduction
Fire-Grilled Double Cut Australian Lamb Chops
Truffle whipped potato, roasted baby beets, zinfandel reduction
Pan-Seared Chilean Sea Bass
Lobster risotto, grilled asparagus, basil buerre blanc,
greenhouse herb blossom
5th Course Dessert
Chef’s Favorite Assorted Sweet Treats
1st Course
Cheese Board of Artisanal Cheese, Peppered Chocolate, Strawberries, Terrine de Foie Gras, Roasted Creole-Honey Walnuts, Lavosh and Crackers
2nd Course
Grilled Shrimp, Crab Cakes & Kobe Beef Tartare
3rd Course
Vines Vineyard Greens
4th Course Selections
Pan-Roasted Free Range Organic Chicken Breast
Truffle whipped potato, sautéed spring vegetables,
wild mushroom, natural jus
Dry Aged Filet Mignon
Ten ounce cut. Potato dauphinoise, bordelaise sauce
Dry Aged New York Strip Steak
Fourteen ounce cut. Shoestring fries, cabernet reduction
Champagne Poached Cold Water Lobster Tail
Asparagus bread pudding, molasses glazed yam fries, roasted corn sauce
Pan-Seared Chilean Sea Bass
Lobster risotto, grilled asparagus, basil buerre blanc,
greenhouse herb blossom
5th Course Dessert
Chef’s Favorite Assorted Sweet Treat
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