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Viognier Passsed Hors d'oeuvres
Selections
Can be used as a first course, or we can serve for
hors d’oeuvres parties.
- Chicken Satay with spicy Peanut Sauce
- Assorted Pizzettas from Our Wood Burning Oven
- Curried Chicken on Poppadom with Seasonal Fruit
- Mushroom Duxelle in Phyllo Cup with Truffle Cream (Vegetarian)
- House Cured Italian Meats on Focaccia
- Assorted Artisan Cheeses on Crouton (Vegetarian)
- Ahi Tuna Tartare with Wasabi Cream*
- Blackened Prawns with Lime Aioli*
- Tiny Crab Cakes with Roasted Red Pepper Aioli*
- Grilled Pancetta Wrapped Scallops*
- Seared NY Strip on Crostini with Blue Cheese Mousse*
Passesd Hors d’oeuvres pricing with dinner is $4.00 additional
per selection per guest
Items marked with an asterisk* are $5.00 per guest .
Please inquire for pricing on hors d’oeuvres parties.
Starters (these can also be used as an additional course
(Please Choose One Selection)
Viognier’s House Salad
Mixed Organic Greens, Crisp Asiago Baguette and Red Wine Vinaigrette
Caesar Salad
Romaine, Parmesan, Garlic Croutonl
White Corn Soup
Dungeness Crab Salad, Aleppo Pepper
Premium Starter Selections ($5.00 per person extra)
(Optional course. Choose One)
Organic Roasted Beet Salad
Shaved Fennel, Watercress, Candied Walnuts, Ricotta Salata, Vanilla Bean Vinaigrette
Little Gem Romaine Salad
Candied Walnuts, Shaved Fuji Apple, Blue Cheese Dressing
Prosciutto di Viognier
Thin slices of House Made Prosciutto, Radicchio, Shaved Fennel,
Lemon Vinaigrette
Dungeness Crab Cakes
Shaved Fennel, Arugula Salad, Citrus Vinaigrette
Seared Sea Scallops
Truffled Potato Puree, Chardonnay-Chive Sauce
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Main Courses
(Choose Two – You will be given a
vegetarian entree option as well)
Loch Duarte Salmon
Piquilla Cous Cous, Cucumber Pearls, Vanilla Curry Sauce
Local Halibut (available at dinner only)
English Peas and Fava Beans, Morel Mushrooms, Sweet Pea Broth
Roast Marinated Chicken Breast
Potato Mousse, Seasonal Vegetables, Wild Mushrooms, House Grain Mustard
Jus
Grilled Scallops
Potato Puree, Seasonal Vegetables,Chardonnay-Chive Sauce
Mustard Seed Crusted Ahi Tuna
Squash Carpaccio, Bloomsdale Spinach, Pine Nuts, Currants
Apple Cider Cured Kurobuta Pork Loin (available at dinner only)
Summer Corn Succotash, Zoe's Smoky Bacon Jus, Apple-Fennel Salad
Grilled Red Wine Marinated Quail (available at dinner only)
Roasted Garlic Polenta, Wild Mushroom Ragout, Haricot Verts
Premium Main Course Selections
$5.00 per person extra
Seared NY Steak (available at dinner only)
Truffled Potatoes, Wild Mushroom Ragout, Haricot Verts
Painted Hills Rib Eye Steak (available at dinner only)
Chanterelle-Blue Cheese Pudding, Grilled Asparagus, Bordelaise Sauce
Seared NY Strip Loin (available at lunch only)
New York Strip Loin, Roasted Garlic Mashed Potatoes, Sauce Bernaise
Dessert
(Choose One)
Viennese Chocolate Noisette Layer Cake
Vanilla Bean Panna Cotta
With Seasonal Fruit
Coffee Chou Creme
With Coffee Toffee Sauce
Lunch Price
$45 per person for three courses
$55 per
person for four courses
Additional Courses are $8 each
Brunch Price
$31.95 per person for three courses (Offered only on Sundays-please inquire for current menu)
Dinner Price
$55 per person for three courses
$65 per person for four courses
Additional courses are $10 each
$75 for five course tasting menu
Paired wines are $65.00 per person
additional for 5 course menu (Please request a current sample menu)
All prices are per person. Tax, gratuity and beverages
are additional.
All menus are subject to change without notice due to seasonal
availability.
For groups of 12 people or less, you may order off the regular restaurant menu, instead of doing a fixed menu.
Please note: It is not necessary for you to pre-select any items in advance. The selection of menu items from the above list is to create a customized menu that fits your individual preferences. A customized menu will be placed at each table setting and the server will take your order on the day of the event
Chef Sean Fleming / Pastry
Chef May Yee
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