Choice of dressing.

Iceberg lettuce, drenched with house-made ranch dressing, bacon, and blue cheese.

Served with avocado puree, roasted red pepper sauce.

Crispy artichoke hearts, fried calamari, loaded potato skins, beef skewers, and basil pesto bruschetta.

Crispy fried fresh mozzarella with roasted garlic, rosemary, and raspberry-red wine reduction.

4 slow-cooked beef meatballs in our house red wine tomato sauce with garlic-rubbed toasties.

Roasted artichokes, local spinach, lemon juice and ricotta crusted with Parmesan.

Smoked turkey topped with melted provolone cheese and basil pesto aioli on Parmesan-crusted sourdough.

Turkey, bacon, avocado, lettuce, and tomato on toasted sourdough.

Grilled naturally-raised chicken breast, roasted red pepper, chipotle aioli with pepper Jack cheese on ciabatta.

Grilled ham, Swiss, and cheddar cheese on triple-stacked raisin bread.

Slow-roasted USDA choice Angus beef sliced thin with sauteed mushrooms and onions.

Gluten-free. USDA prime 8 oz. sirloin over local greens with sauteed mushrooms, heirloom tomatoes, candied walnuts, tossed in a-1 peppercorn dressing topped with blue cheese and fried onions.

Grilled naturally-raised chicken breast tossed with romaine, sourdough croutons, shaved Parmesan cheese, and Meyer lemon-garlic anchovy dressing.

Fresh pan-seared salmon over local greens tossed tomatoes, local olives, almond, and charred lemons drizzled with lemon vinaigrette.

Gluten-free. Slow-cooked with local red wine, carrots, onion, tomato with Italian herbs, and spices served over creamy polenta.

Gluten-free. 14 oz. harris ranch natural USDA choice beef, topped with smoked brown butter served with local vegetables and crushed potatoes.

Gluten-free. Airline chicken breast smothered in local mushroom gravy over fresh herb risotto and fresh organic vegetables.

Gluten-free. 12 oz. USDA choice certified Angus beef, house dry-aged a minimum of 30 days served with local vegetables and crushed potatoes.

1/2 lb. harris ranch natural choice beef with beer fries and a house chernobyl pickle. Add cheese and bacon for an additional charge.

Pan-seared prawns over roasted garlic, white wine sauce, with mushrooms, tomato, and basil served with pappardelle pasta.

Made here with hand-rolled pasta, sausage, beef, ricotta and mozzarella cheeses, with red wine meat sauce.

Petite ravioli stuffed with beef, chicken, and spinach, topped with house-made meat sauce.

Grilled chicken breast, cured pork, and pasta tossed in a toasted black pepper Parmesan cream sauce, topped with a perfect egg.

Flash fried meaty shiitake mushrooms tossed in a tamari ginger-hoisin glaze served over sticky rice.

Naturally raised sustainable chicken breast drizzled with sweet and spicy sriracha maple served over crispy fries.

For 43 years a Vineyard favorite.