Wente Vineyards Restaurant Menu and Prices

with cayenne, maple and garden herbs.

in citrus, garden rosemary and garlic.

with grilled bread.

with speck prosciutto, blue cheese and chanterelle mushrooms.

on toast with fromage blanc and pickled fennel.

with cucumber, toasted cumin vinaigrette and lebnah.

with creme fraiche, oregano and pumpkin seeds.

with walnuts, red wine vinaigrette and pt. reyes blue cheese.

with marble potatoes, tomato confit and black olive tapenade.

on grilled sourdough with chicories and goat cheese rolled in fennel ash.

with garlic croûtons and vella dry jack cheese.

with green olives, garden peppers and oven dried tomato.

with young lettuces, pickled chanterelles and dried apricots.

of bitter garden greens with fresh ricotta, burrata and heirloom tomatoes.

with mixed greens, smoked tomato jam and house made chips.

with cranberry beans, broccoli di cicco and garden herb pesto.

with creamy polenta, frisee and fig-grape chutney.

with aged cheddar, pickled red onion and green olive aioli