Vintner Grill has been featured
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LUNCH
STARTERS
bruschetta with serrano ham, burrata cheese, marinated mushrooms and sherry vinegar
white bean hummus with olive relish and spicy pita chips
pan seared crab cakes with tarragon cream, roasted peppers and mache
crispy calamari with haricot verts, lemon and curry aioli
bastilla "moroccan style spring rolls" with braised duck, blood orange and preserved lemons
wedding soup with fresh escarole, ancini di pepe pasta, meatballs and fresh lemon
beef barley soup with braised short rib, crimini mushrooms, baby carrot and reggiano
heirloom tomato salad with fresh mozzarella cheese, micro arugula and aged balsamic
sweet butter lettuce salad with warm brie, wild herbs and orange-balsamic vinagrette
treviso caeser salad wrapped in prosciutto, egg and reggiano
WOOD-FRIED FLATBREADS
margherita with plum tomatoes, fresh mozzarella and avocado oil
grilled white asparagus with portabello cream, fontina, white truffle oil and wild herbs
Italian sausage with burrata cheese, roasted peppers, pesto sauce and fennel pollen
smoked mozzarella with portabello mushrooms, micro basil and romesco sauce
pepperoni with roma tomatoes, mozzarella and caesar romaine
prosciutto with roasted sweet peppers, fennel, micro-arugula and white truffle oil
SANDWICHES AND PANINIS
grilled chicken panini with gorgonzola cheese, fennel, apricot jam and shaved red onions
turkey burger with portabello mushrooms, avocado, emmentalier swiss and nueske bacon
roasted turkey with cranberry-chipotle cheddar, roasted garlic aioli and wild arugula
prime wood-grilled burger with crispy pancetta and carr valley applewood smoked cheddar
shaved rib-eye with mache, whole-grain mustard aioli and reggiano
pastrami cheesesteak with piquanty peppers, caramelized onions and muenster cheese
ENTREES
classic cobb salad with grilled beef tenderloin and bacon-blue cheese vinaigrette
spring yellow wax bean salad with grilled shrimp, hazlenuts, dried cherries and shaft gorgonzola
free-range half chicken with gemelli "mac and cheese" sauteed rapini and sage reduction
pan seared wild coho salmon with spaghetti squash "aglio olio" and romesco sauce
taglietelli pasta with wild boar bolognese, truffle pecorino, nutmeg and opal basil
halibut with cous cous, spinach, toasted orzo, lemon gremolata and sweet tomatoes
penne pasta with grilled italian sausage, sun-dried tomatoes and cream reduction
crab ravioli with english peas, crimini mushrooms, baby tomatoes and pecorino
bouillabaisse with mussels, clams, shrimp, snapper, calamari, scallops and saffron broth
