Menu Date: August 2005

Starters

Sauteed Hand-harvested Diver Scallops with a sauce of lemon and lobster, accented with fresh vanilla $16

Ahi Tuna Carpaccio with Dungeness Crab-Beluga Lentil Tart and citrus gelee $15

Oak-roasted asparagus with portobello mushroom, smoked tomato polenta and bacon topped with a poached farm egg and truffled hollandaise $15

Wine Country Pheasant and Dumplings - pheasant braised slowly in a Sonoma mushroom sauce with crispy potato gnocchi $14

Drunken Duck stuffed petit cannelloni with charred tomato bolognese and kalamata olives $13

Sauteed Bacon wrapped sea of Cortez White Shrimp with English pea risotto $14

Pizzeta of the Season $12

Signature Starters to Share

Seven Sparkling Sins - An array of tantalizations featuring spicy lobster, cured salmon, California caviar, pheasant, smoked sturgeon, truffled quail egg and cold water oyster $38

The Sizzling Beach Rock - A combination appetizer of garlic seared shrimp, soy-glazed spare ribs and lemon grass chicken cooked on a hot beach stone $34

(Please allow 15 minutes preparation time for these two shared signature starters.)

Salads and Soups

Honey-roasted Organic Peaches stuffed with Laura Chenel Sonoma goat cheese and a salad of baby spinach, candied pecans and maple lacquered veal bacon $13

Fresh Local Heirloom Tomatoes with "Mine Shaft" blue cheese, sliced avocado, applewood smoked bacon, pine nut tempura asparagus, and apple cider vinaigrette $14

Kenter Canyon Field Greens with Salera aged sherry vinaigrette $10

Farmer's Market Soup of the Season $9

Main Courses

Fish and Shellfish

Changes with the season

Meats and Game

Roasted Free Range Chicken on creamed corn, purple potatoes and baby red mustard greens $26

Mustard-grilled Pork Porterhouse chop $27

Angus Beef Short Rib braised with chipotle blackberry BBQ essensce with sweet Brentwood Farms Summer corn risotto $29

Skillet Roasted Beef Ribeye smothered with coastal mushrooms and blue cheese "snow" $36

The Vintner's Table

A Prix Fixe Chef's Tasting Menu inspired by the fresh flavors of summer in wine country

Pan-seared Lobster-Scallop Sausage with sauteed heirloom cherry tomatoes and opal in a light "sunburst" tomato broth

Oak-roasted summer artichoke topped witha tri-colored salad, crispy duck confit and a cherry-goat cheese crostini

Santa Maria BBQ - Wine-country barbecued certified Angus beef tri-tip with black-eyed pea ragu, and a roasted corn and nameka mushroom salsa

Summer Peaches in all their Glory! Sweet "Arctic White" peach semi-freddo with roasted honey-crisp peaches and boysenberry granite

Four Course Vintner's Prix Fixe $75... add a flight of four wines $35

Napa Sides

Sauteed Tiny Green Beans with shiitake mushrooms, applewood smoked bacon and tender onions $8

Spicy assorted heirloom zucchini with extra virgin olive oil, toasted garlic and pine nuts $8

Twice Baked Stuffed new potatoes with horseradish, lemon and chives $8

Desserts
$9.00 Each

Flourless Scharffen Berger Chocolate Cake with double chocolate chunk ice cream

Tahitian Vanilla Creme Brulee Tart on fresh raspberry conserve

Warm "White Arctic" nectarine crisp with blueberry-lemon ice cream

Meyer Lemon Mascarpone Cheesecake with strawberry sorbet and chocolate Madeleines

Sorbet Trilogy of mango, lime and cherry floating in a light tropical fruit "soup"

Scharffen Berger Chocolate Velvet Pate with candied hazelnut creme

Freshly made ice cream or sorbet

Our Signature Dessert to share: The Napa Rose "Artist's Composition" of Uniquely Selected Desserts for two $16

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