  
Please choose a 2, 3, 4 or 5 course menu. If ordering more than the offered
selections per course, a charge of $5.00 per person will be added. Final
menu counts are due no later than 7 business days prior to your event.
*Parties exceeding 100 guests will be offered the choice of a duet or a single entrée selection.
Please Select One Deep-Fried Calamari jicama salad, Thai basil dipping sauce Wild Mushroom Raviolis with porcini cream and dry Jack cheese Baked Brie stuffed with sun-dried tomatoes, roasted garlic, wrapped in feuilles de brick with spinach Please Select One Warmed Spinach Salad with smoked chicken, Laura Chenel goat cheese, oven-roasted grapes, candied walnuts and apple cider vinaigrette Classic Caesar Salad romaine lettuce, Caesar dressing and kalamata olive tapenade, shaved Parmesan cheese, housemade croûtes Please Select One Sonoma "Country" Onion Soup with housemade croûte & Gruyére cheese Spicy Black Bean Chowder with tomatoes, cinnamon and ancho powder and topped with pineapple and banana salsa Please Select Two Risotto of Roasted Shiitake Mushrooms spring asparagus and pine nuts with a parsley-chive nage Orecchiette Pasta with Gulf prawns, broccoli, brie cream sauce and sun-dried tomato pesto Grilled Portobello Sandwich roasted red peppers, provolone cheese and artichoke aïoli, served with housemade potato chips Seared Ahi Tuna Sandwich pancetta, lettuce, hard cooked eggs, olive tapanade and a sun-dried tomato pesto Willie Bird Smoked Chicken Cobb Salad romaine, avocado, Applewood bacon, tomatoes and Gorgonzola cheese vinaigrette Oven-roasted Cider-brined Pork Tenderloin with an orange, fennel and watercress salad, roasted garlic mashed potatoes and a spiced orange sauce Blackened Grass Fed "Painted Hills" Rib Eye Steak (add $10.00 per person) roasted corn bread pudding and a balsamic mushroom sauce *Available exclusively at the Vintners Inn Event Center. Duets are served with seasonal accompaniments and paired as one entrée Please Select Two Tenderloin of Beef grilled medallion of beef in a wild mushroom ragout Achiote Grill Seasonal Fish With salad of fresh citrus Veal Medallion seared in Cabernet-shiitake mushroom sauce Chinese Short Ribs Braised in traditional "red cooking" style Day Boat Scallops with grilled fennel and lemon tarragon vinaigrette Shrimp grilled shrimp skewers in green curry sauce Lamb Rack Soy and balsamic marinated and grilled Pork Tenderloin spice charred with a cranberry ketchup Chicken chicken breast wrapped in cabbage and tart apples in a cider cream Duck Breast grilled, in juniper berry and grapefruit sauce Please Select One Mint Chocolate Meltdown our warm flourless chocolate cake with a Belgian chocolate truffle center topped with sweetened whipped cream and fresh mint surrounded by crème anglaise, mint sauce and Scharffenberger chocolate sauce Wild Flower Honey and Granola Brûlée with housemade granola, organic honeycomb and fresh fruit Chef Noll's Cheesecake made with Laura Chenel goat cheese on a quinoa crust with fresh blueberry sauce Crisp of the Day served with housemade vanilla gelato drizzled with caramel sauce Two Course Lunch $32.00 Three Course Lunch $37.00 Four Course Lunch $42.00 Five Course Lunch $47.00 CHEESE COURSE Point Reyes blue cheese with local lavender honey, croûtes, apples and candied nuts Additional $8/person Prices do not include 20% service charge and 7.75% sales tax. Menus are seasonal and subject to change **Items that are not available for off site catering |