Wine Cellar of Los Gatos

Brunch Menu - Served Sundays from 10:30am-2pm
Eggs and More…

All items served Red Potatoes, Complimentary Fruit and Pastry Buffet and Two Eggs cooked any style

Ham Steak or Bacon and Eggs	12
Corned Beef Hash and Eggs	13
Grilled Chicken Apple Sausage and Eggs	14

Beyond Benedict

English Muffin, Poached Eggs and Hollandaise Sauce served open-faced with Herbed Potatoes, Complimentary Fruit and Pastry Buffet and one of the following:

Tomato and Avocado	10
Chicken Apple Sausage	14
Bistro Steak Medallions	16
Crispy Crab Cakes	19

Cellar Favorites

Served with Herbed Potatoes, Complimentary Fruit and Pastry Buffet and one of the following:

“Wet” Breakfast Burrito Flour Tortilla filled with Chorizo Sausage, Jalapenos, Onion, Peppers, Potatoes, Eggs, Avocado, Pico de Gallo and cheese topped with Ranchero Sauce, Cheddar & Jack Cheeses and Crème	14
Southern Breakfast Buttermilk Biscuit topped with Ham and Scrambled Eggs, Cheddar Cheese and Country Gravy	14
Bistro Chicken Fried Steak & Eggs Hand Breaded topped with Country Gravy	19

Omelette or Scramble

Served with Herbed Potatoes and Complimentary Fruit and Pastry Buffet

Veggie Mushrooms, Spinach, Tomatoes, Green Onion, Avocado and Gruyere Cheese	11
Western Ham, Onions, Bell Peppers and Cheddar Cheese	13
Chicken Apple Sausage Mushroom and Swiss Cheese	14
Bay Shrimp Avocado, Spinach and Monterey Jack Cheese	15

From the Griddle

All items served with Pure Maple Syrup, Creamy Butter and Complimentary Fruit and Pastry Buffet

Cinnamon French Toast Thick sliced Cinnamon Swirl Bread sautéed in Golden Egg Batter	8
Stack of Buttermilk Pancakes Plain or choice of Bananas, Strawberries or Blueberries (fruit add $2)	9
Cellar Special Two Buttermilk Pancakes, two Scrambled Eggs & two slices of Bacon	11

Kid's Breakfast

One Pancake, One Scrambled Egg and One Strip of Bacon

Sides

English Muffin	2
Two Eggs any Style	3
Bacon, Chicken Apple Sausage or Ham	4
Fruit and Pastry Buffet	8

Lunch Menu
Cheese Fondue

Traditional Swiss & Gruyere Served with Bread, Fruit and an assortment of Veggies	19
Cheddar & Ale Served with Bread, Fruit and an assortment of Veggies	19
Tasty Tidbits:
Poached Prawns	6
Chicken Apple Sausage	4

Appetizers

Fresh Sautéed Abalone Panko Crusted Abalone with Mixed Greens, Sicilian Relish and a Touch of Beurre Blanc	19
Stuffed Poblano Pepper Shredded Chicken, Black Beans, Cilantro, Jack and Cheddar Cheeses; Served with Ranchero Sauce, Avocado and Crème Fraiche	10
Steamed Mussels & Clams PEI Mussels and Seasonal Clams steamed a Traditional Style Broth with Tomatoes, Garlic, White Wine, Clam Nectar, Scallions and Butter	14
Grilled Lamb Chop Lollipops Hoisin-glazed Australian Free Range Lamb Chops with Asian Cabbage Salad Garnish and Beurre Blanc	22
Asian Ahi Tuna Tartare Marinated Diced Raw Tuna with Asian Slaw, Avocado, Soy Chili Sauce, and Crispy Wontons and Wasabi	14
Crispy Crab Cakes Dungeness Crab Cakes with a Spicy Cabbage Salad and a Thai Chili Beurre Blanc	18
Grilled Artichoke Artichoke halves marinated in white wine served over Mixed Greens with a Sweet Basil and Roasted Yellow Pepper Aioli	9
Monterey Bay Calamari Local Squid Rings and Tentacles fried crisp with Fresh Herbs, crushed Garlic and Parmesan; Horseradish Cocktail Sauce	12

Soups and Salads

Classic French Onion Soup	6
Soup Du Jour - Cup, Bowl	4,6
Garden Salad Baby Mixed Greens, Cucumber, Cherry Tomatoes, Red Onion, Jicama, Carrots & Croutons tossed with Bleu Cheese Vinaigrette or House Buttermilk Dressing	7
Roasted Beet And Goat Cheese Salad Baby Spinach tossed with Sherry Vinaigrette, Toasted Hazelnuts and Red Onion; Paired with Warm Beets and Goat Cheese drizzled with Aged Balsamic Vinegar	11
Southwest Chicken Salad Romaine Hearts, Red Onions, Red Bell Peppers, Diced Tomatoes, Tortilla Strips, Black Beans, Avocado, Jack & Cheddar Cheeses tossed with Southwest Ranch and topped with Grilled, Blackened Chicken - Substitute steak for chicken $3	13
Chinese Chicken Salad Grilled Chicken, Napa and Red Cabbage, crispy Wonton Noodles, toasted Sesame Seeds, Oranges, Peanuts and Cilantro in a Ginger Sesame Dressing - Substitute Diced Raw Ahi Tuna with Toasted Almonds $15	12
Old Town Harvest Salad Orchard Pears, Apples & Candied Pecans with Mixed Greens, Gorgonzola and a Citrus Vinaigrette; Goat Cheese Crostini	9
Arugula Salad Asian Pears, Red Onions, Strawberries, Goat Cheese, Baby Arugula and Candied Pecans tossed with Pear-Champagne Vinaigrette	9
Chef Salad Ham, Turkey, Roast Beef, Cheddar, Swiss, Cherry Tomatoes, Red Onion, Hard Cooked Egg, Avocado & Romaine Hearts tossed with Roasted Garlic Dressing	12
Crab & Lobster Salad Dungeness Crab, Maine Lobster Meat, Mango, Papaya, Toasted Almonds and Romaine Hearts tossed with Vanilla Citrus Vinaigrette	19
Double Shrimp & Avocado Salad Mixed Greens, Bay Shrimp, Gulf Prawns, Avocado, Tomatoes and Red Onions Tossed with Red Wine Vinaigrette; Topped with Crumbled Gorgonzola	15
Cranberry Chicken Salad Cranberry Marinated Chicken Breast Tossed with Mixed Greens, Dried Cranberries, Apples, Toasted Walnuts and Crumbled Bleu Cheese in a Pomegranate Vinaigrette	12
Baby Iceberg Salad Crisp Iceberg Lettuce with Cherry Tomatoes, Crumbled Gorgonzola, Hard Cooked Egg, Pancetta, Red Onion and Creamy Blue Cheese Dressing	11
Salad Special Please ask your Server about Today’s Salad Special (Price Will Vary)	~
Add Chicken Or Bay Shrimp To Any Salad	3
Add Grilled Salmon Filet To Any Salad	9

Sandwiches

Served with Mixed Greens and French Fries

*Build Your Own Painted Hills Burger** ½ lb. Ground Chuck Patty with Lettuce, Tomato and a Pickle on a Ciabatta Roll personalized with any three of the following: Cheddar, Swiss, Avocado, Sautéed Mushrooms, Grilled Onions, Bacon and/or BBQ Sauce	12
Classic French Dip Thinly Sliced Tender Roast Beef warmed in Seasoned Au Jus and served on Toasted French Roll with extra Dipping Sauce and Creamy Horseradish	12
Roast Turkey Club Slow Roasted Turkey Breast, Smoky Bacon, Cheddar Cheese, Avocado, Lettuce and Tomato with Chipotle Aioli on a Fresh Bakery Roll	12
Ham & Brie Sandwich Thinly sliced All Natural Smoky Ham baked with Brie and Mango Chutney on a Bakery Roll with Shredded Lettuce and Sweet- Hot Mustard Aioli	12
Seared Ahi Sandwich Sesame Crusted Sashimi Grade Ahi Tuna Steak served on a Egg Bun with Soy Chile Aioli, Kimchi and Wasabi	15
Falafel Pita Ground Garbanzo Beans seasoned with Garlic, Herbs and Spices and flash fried; Lettuce, Tomato, Tahini with a side of Spicy Harissa-Pepper Sauce in a Warm Flatbread Pita	10
BBQ Pulled Pork Slow Braised Pork with Grilled Onions, House BBQ Sauce and Carolina Coleslaw on a Ciabatta Roll	12
Portobello Mushroom Grilled Portobello with Mozzarella Cheese, Red Onions, Avocado, Tomato and Lettuce on Foccacia; Yellow Pepper Aioli	11
Mediterranean Chicken Mezzaluna Grilled Chicken, Tomatoes, Red Onion, Feta, Olives, Arugula & Cucumber tossed with Fresh Herb Aioli on Toasted Flatbread	12
Meatloaf Sandwich A hearty mix of Painted Hills Ground Chuck and Lean Ground Pork, Mushrooms, Tomato, Herbs and Spices Oven Roasted on Ciabatta Roll with House Aioli, Onion Strings & Lettuce	15

Luncheon Entrees

Add House Salad or Cup of Soup to any Lunch Entree, Pasta or Pizza	3
*Painted Hills Bistro Steak Medallions** Topped with Sautéed Crimini Mushrooms, Spanish Onions and Green Peppercorns flamed in Sherry and finished in Demi Glace; Smashed Yukon Gold Potatoes and Seasonal Veggies	24
Chicken Piccata Tender seasoned Chicken Breast sautéed with Mushrooms, Scallions and Capers in a Tangy White Wine, Lemon-Butter Sauce; Rice Medley and Seasoned Steamed Broccoli	17
Soy Glazed Wild Salmon Jasmine Rice, Baby Bok Choy, with Ginger Beurre Blanc and Wasabi	20
BBQ Baby Back Ribs Slow Roasted Tender Pork Ribs grilled with Honey-Molasses BBQ Sauce and served with Sweet Potato Fries and Succotash	20
Sesame Crusted Ahi Tuna Sashimi Grade Ahi seared rare, Jasmine Rice, Shanghai Sautéed Bok Choy, Chili Oil and Hot Mustard Soy Butter Sauce	21
Braised Short Ribs* Painted Hills Chuck Short Ribs with Teriyaki Plum Sauce, Yukon Gold Smashed Potatoes and sautéed Baby Bok Choy	22
Fish And Chips California Sand Dabs in a Light Buttermilk and Seasoned Flour Coating with House Slaw, Tarter Sauce and Crispy Fries	14
Grilled Chicken or Steak Quesadilla Flour Tortilla, Jack & Cheddar Cheeses, Tomatillo Salsa, Pico de Gallo, Avocado, Crème Fraiche, Rice & Southwest Salad	16
Baja Tacos Three Corn Tortillas filled with Cabbage, Pico de Gallo and a Choice of Lightly Crispy Sand Dabs, Grilled Chicken or Grilled Steak (add $2) Tomatillo Salsa, Fresh Lime and Southwest Salad…12. Add Avocado…$1.	13

Pizzas and Pastas

Add House Salad or Cup of Soup to any Pasta or Pizza	3
Tortellini & Cranberry Chicken Cheese-stuffed Spinach Tortellini Tossed with Grilled Cranberry Marinated Chicken Breast, Sun-dried Tomatoes and Artichoke Hearts in a Creamy Basil Sauce	20
Fishermans' Pasta Prawns, Mussels, Baby Shrimp, and Clams Steamed in Their Juices with Fresh Tomatoes, Wine, Parsley, Garlic and Finished with Savory Pomodoro	22
Eggplant Roulade Roasted Eggplant Stuffed with Ricotta, Spinach and Parmesan Cheese; Rolled and Topped with Marinara Sauce and Melted Gruyere Cheese and Served Over Spaghetti	18
Rotini Bolognese Italian Sausage, Spanish Onions, Baby Arugala and Roma Tomatoes simmered with Traditional Meat Sauce Topped with aged Parmesan Cheese; served with Garlic Cheese Bread	20
Margherita Pizza Baked with Fresh Tomatoes, Sweet Basil, Olive Oil, Garlic, Mozzarella and Parmesan	12
Combination Pizza Italian Sausage, Pepperoni, Mushrooms, Onions, Bell Peppers, Olives, Tomatoes, Mozzarella, Parmesan & Marinara	13
BBQ Chicken Pizza Grilled Chicken Breast, Bacon, Jack & Cheddar Cheeses, Garlic and Olive Oil drizzled with House BBQ Sauce	13

The majority of our menu is Gluten Free so please inquire
*We use "Painted Hills Natural Beef". No added hormones or antibiotics -100% vegetarian diet
Remember to save room for Chocolate Fondue!

Dinner Menu
Cheese Fondue - our specialty since 1966

Traditional Swiss & Gruyere Fondue Served with Bread, Fruit and an assortment of Veggies	19
Cheddar & Ale Fondue Served with Bread, Fruit and an assortment of Veggies	19
Tasty Tidbits:
Poached Prawns	6
Chicken Apple Sausage	4

Cellar Starters

Fresh Sautéed Abalone Tender California Red Abalone, mild in flavor with just a hint of sweetness! Panko Crusted with Mixed Greens, Sicilian Relish and a Touch of Beurre Blanc	19
Steamed Mussels & Clams PEI Mussels and Seasonal Clams steamed in a Traditional Style Broth with Tomatoes, Garlic, White Wine, Clam Nectar, Scallions and Butter	14
Grilled Lamb Lollipops Hoisin-glazed Australian Free Range Lamb Chops with Asian Cabbage Salad Garnish and Beurre Blanc	19
Asian Ahi Tuna Tartare Marinated diced raw Sashimi Tuna, Asian Slaw, Avocado, Soy Chili & Crispy Wontons drizzled with Wasabi	14
Monterey Bay Calamari Local Squid Rings and Tentacles fried crisp with Fresh Herbs, crushed Garlic and Parmesan; Horseradish Cocktail Sauce	12
Grilled Artichoke Marinated Artichoke halves served over Mixed Greens with a Sweet Basil and Roasted Yellow Pepper Aioli	9
Crispy Crab Cakes Dungeness Crab Cakes with Ginger Sesame Cabbage Salad and a Thai Chili Beurre Blanc	18
Stuffed Poblano Pepper Shredded Chicken, Cilantro, Jack and Cheddar Cheeses; Served with Ranchero Sauce, Avocado and Crème Fraiche	10

Soups and Salads

French Onion Soup With Gruyere Gratin	6
Soup Du Jour	6
Old Town Harvest Salad Orchard Pears, Apples & Candied Pecans with Mixed Greens, Gorgonzola and a Citrus Vinaigrette; Goat Cheese Crostini Garnish	9
Garden Salad Baby Mixed Greens, Cucumber, Cherry Tomatoes, Red Onion, Jicama, Carrots & Croutons tossed with Bleu Cheese Vinaigrette or House Buttermilk Dressing	7
Arugula Salad Asian Pears, Red Onions, Strawberries, Goat Cheese, Baby Arugula and Candied Pecans tossed with Pear-Champagne Vinaigrette	9
Crab & Lobster Salad Dungeness Crab, Maine Lobster Meat, Mango, Papaya, Toasted Almonds and Romaine Hearts tossed with Vanilla Citrus Vinaigrette	21
Seared Ahi Salad Rare slices of Sashimi Grade Ahi Tuna, Shredded Cabbage, Orange Segments, Crispy Wontons, Toasted Sesame Seeds, Almonds and Ginger Sesame Vinaigrette	19
Double Shrimp & Avocado Salad Mixed Greens, Bay Shrimp, Wild Prawns, Avocado, Tomatoes, Red Onions and Red Wine Vinaigrette; Topped with Crumbled Gorgonzola	15
Baby Iceberg Salad Crisp Iceberg Lettuce with Cherry Tomatoes, Crumbled Gorgonzola, Hard Cooked Egg, Pancetta, Red Onion and Creamy Blue Cheese Dressing	11
Roasted Beet & Goat Cheese Salad Baby Spinach tossed with Sherry Vinaigrette, Toasted Hazelnuts and Red Onion; Paired with Warm Beets and Goat Cheese drizzled with Aged Balsamic Vinegar	11

Pastas

Tortellini & Cranberry Chicken Cheese Stuffed Spinach Tortellini tossed with grilled Cranberry Marinated Chicken Breast, Sun-Dried Tomatoes and Artichoke Hearts in a Creamy Basil Sauce	23
Fisherman's Pasta Lobster Tail Meat, Prawns, Mussels, Baby Shrimp, and Clams Steamed in their Juices with Fresh Tomatoes, Wine, Parsley, and Garlic and Finished with Savory Pomodoro	28
Eggplant Roulade Roasted Eggplant stuffed with Ricotta, Spinach and Parmesan Cheese; served over Spaghetti and topped with Marinara & Melted Mozzarella	19
Rotini Bolognese Italian Sausage, Spanish Onions Baby Arugula and Roma Tomatoes Simmered in Traditional Meat Sauce, Topped with Aged Parmesan Cheese; served with Garlic Cheese Bread	22

Entrees

*Painted Hills All Natural Choice New York Steak** Grilled New York Steak with Fresh Mushrooms and Spanish Onions in a Sherry Peppercorn Sauce; Seasonal Veggies and Herb Roasted Red Potatoes (Add Garlic Prawns $10)	36
Soy Glazed Grilled Wild Alaskan Salmon Robust in flavor & high in healthy Omega 3’s with Jasmine Rice, Shanghai Baby Bok Choy, Ginger Beurre Blanc & Wasabi Drizzle	30
Duck Confit and Pan Roasted Breast House Cured Confit of Leg and Pan-Roasted Breast with Brown and Wild Rice Medley, Sautéed Sugar Peas with Baby Carrots and a Mixed Berry-Red Wine Reduction with a hint of Beurre Blanc	33
*Grilled Painted Hills All-Natural Choice Filet Mignon** Topped with sautéed Wild Mushrooms, Chardonnay Bordelaise and Truffle Beurre Blanc; Served with Yukon Gold Mashed Potatoes and Sautéed French Beans	45
Sesame Crusted Ahi Tuna High quality Sashimi grade Ahi seared rare with Jasmine Rice, Sautéed Bok Choy, Chili Oil and Hot Mustard Soy Butter Sauce	30
Herbed Lamb Chops All Natural Free Range Grilled Lamb Chops crusted with Dijon Mustard, Honey, Garlic, Herbs and Bread Crumbs; Served with Rosemary-Red Wine Demi-Glace, Herb Roasted Potatoes and Sautéed Green Beans	46
BBQ Baby Back Ribs Slow Roasted Tender Pork Ribs grilled with Honey-Molasses BBQ Sauce and served with Sweet Potato Fries and Succotash	30
Chicken Piccata Tender seasoned Chicken Breast sautéed with Mushrooms, Scallions and Capers in a tangy White Wine Lemon-Butter Sauce; Wild Rice Medley and Sautéed Broccoli with a hint of Beurre Blanc	24

We Use All Natural Free Range Lamb, All Natural Chicken and Pork, and are proud to be an exclusive purveyor of *PAINTED HILLS NATURAL BEEF - A very high quality, flavorful grass-fed, corn-finished beef raised with no added hormones, no antibiotics and a 100% vegetarian diet!

Dessert Menu

Try one of our delicious House-Made Desserts!

Rich Chocolate Fondue A Medley of Milk & Dark Chocolate served with an assortment of Dipping Goodies and Ice Cream - Good for two or more people or one serious Chocolate Lover!	8
Banana Sundae Ripe Banana Slices warmed in a Creamy Rum Glaze and served with Light Walnut Pound Cake and Vanilla Ice Cream	8
Old Fashioned Apple Cobbler Apple Slices flavored with Vanilla, Raw Sugar and a hint of Nutmeg &Cinnamon, baked in flaky crust with Pecan Crumb Topping served warm with Vanilla Ice Cream and Fresh Whipped Cream	8
Mixed Berry Puff Pastry A medley of Strawberries, Blackberries and Blueberries sautéed in a Raspberry Sauce with a hint of Cinnamon; sandwiched between a Crispy Puff Pastry with Fresh Whipped Cream and Vanilla Ice Cream	8
Raspberry Chocolate Decadence Dark Chocolate Torte served over pureed Berries with Chocolate Mousse	8
Key Lime Pie A Florida Key West Classic made with Graham Cracker Crust, Tangy Fresh Lime Filling and Fresh Whipped Cream	8
Strawberry Shortcake Italian Sponge Cake layered with Fresh Strawberries, Strawberry Sauce and Whipped Cream; garnished with Powdered Sugar	8
Ask your Server about Today's Dessert Special!

Wine Cellar's Executive Chef, Wayne Hashman...

Wayne Hashman grew up in the Chicago suburbs and began baking pies with his beloved grandmother at the age of six. This special time they shared sparked his early interest in the art of food. Although he was also passionate about sports – playing All State catcher for East Aurora High’s baseball team – his passion for food never subsided. The food bug was in his blood. His mom worked as a restaurant manager for over a decade, and his two sisters also spent some time in restaurants, so it seemed only natural for him to take his first job in the restaurant industry at the age of sixteen. By eighteen, he was managing his own kitchen.

After graduating high school, Wayne enrolled in the Culinary Institute at Washburn College and went on to do his apprenticeship at the Sheraton Hotel in Naperville, IL, staying on as Sous Chef for another year. Desiring a break from city life, and a place where he could explore his love of nature and photography, Wayne took a leap of faith and left his home and family for the Pacific Northwest. He worked as Executive Chef of the Towne Plaza Hotel in Washington for 3 years before a friend offered him an Executive Chef position for a resort hotel in beautiful Cannon Beach, OR. Here he won two medals at the Oregon Seafood Challenge and occasionally moonlighted as a guest chef/instructor at a local community college.

Next stop, Portland, as Executive Chef in charge of Motion Pictures – catering to the stars! Film credits include: Disney’s Homeward Bound, Foxfire, Even Cowgirls get the Blues, and Just a Dream. But after six years of travel and hard work, Wayne’s path took a different direction and he landed at Rock Bottom Brewery in sunny California. He went on to open Cinnabar Hills Country Club, then Café Primavera in Los Gatos where he won the highly coveted “Purple Foot Award” from the Professional Wine Society of Santa Clara County, Rick’s Beach Café in Capitola and finally at Wine Cellar in Los Gatos where he has been since 2004.

Wayne describes his cuisine as New American with French, Spanish, Asian and Italian influences. He believes in extremely high quality ingredients such as the exclusive Painted Hills All Natural Beef, but with a down-home feel, and overly generous portions. He has been published in several bay area publications including Metro Magazine, Gentry Magazine, M Magazine, Wave Magazine and Cooking Los Gatos Style: Taste the Treasures. Awards include Best of Citysearch, Silicon Valley Concierge Association’s Best of Awards, Opentable.com’s People’s Choice, Wave Magazine’s Reader’s Choice, and Metro Magazine’s Best of Silicon Valley.

Wayne lives in the bay area with his wife, Julia, their three kids, Ana, Ricky and Stephanie, and the family dog, Sharkie. His adult son, Kyle, lives in Oregon. Wayne loves it when you say hello so if you’re in the restaurant, be sure to stop by the kitchen and ask him for a recommendation!

- Chef Wayne

Today's Specials
Starters

French Onion Soup with Gruyere Gratin	6
Soup Du Jour	6
Smoked Salmon Salad Baby Frisée Salad, Baby Arugula, Avocado, Apples, Hazelnuts and Red Onion tossed with Apple Cider Vinaigrette and topped with Smoked Salmon	14
Pork Tamale Braised Pork layered with Masa and served with Ranchero Sauce, Guacamole and Crème Fraiche	13

Entrees

*Dry Aged Painted Hills All Natural Choice Rib Eye Steak** Grilled to perfection and topped with Creamy Point Reyes Blue Cheese Sauce and Balsamic Glazed Cipollini Onions; Yukon Gold Smashed Potatoes and Broccolini	42
Sauteed Fresh Abalone Tender, rich California Red Abalone, mild in flavor with just a hint of sweetness! Panko Crusted with Rice Medley, Seasonal Veggies, Sicilian Relish and a touch of Beurre Blanc	54
Mahi Mahi A La Nicoise Fresh grilled Mahi Mahi served on a salad of Grape Tomatoes, Kalamata Olives, French Green Beans, Red Onions, Fresh Herbs, Garlic, Extra Virgin Olive Oil and Aged Balsamic Vinegar Drizzle with Herb Roasted Potatoes garnished with Tapanade	27
Steak Diane with Fettucine Alfredo Grilled Flat Iron topped with Sautéed Crimini Mushrooms, Diced Tomatoes, Scallions, Garlic and Brandy then finished with Red Wine Demi Glacé and a hint of Cream; served with Fettuccine Alfredo and Broccolini	32
*Braised Short Ribs** Painted Hills Chuck Short Ribs with Teriyaki Plum Sauce, Yukon Gold Smashed Potatoes and sautéed Baby Bok Choy	32
Chicken Marsala Tender Chicken Breast sautéed with Crimini Mushrooms and Garlic then flamed in Marsala Wine; Finished with Natural Demi-Glace and served with Yukon Gold Smashed Potatoes and Sautéed Green Beans	24

Dessert

Créme Brulee
Traditional Light Custard topped with Caramelized Sugar and garnished with Fresh Berries and Whipped Cream

We use All Natural Free Range Lamb, All Natural Chicken and Pork, and are proud to be an exclusive purveyor of * PAINTED HILLS NATURAL BEEF - A very high quality, flavorful grass-fed, corn-finished beef raised with no added hormones, no antibiotics and a 100% vegetarian diet!

Banquet Information

Thank you for considering Wine Cellar Restaurant for your special occasion!

You are encouraged to come by and look at the dining areas. Please email Lisa at lisa@winecellarlosgatos.com with your desired date, time, and number of people.

Private parties may rent a section of the interior, the entire restaurant, a section of the patio or the entire patio. There is a minimum rental fee depending on area, dining time, day of the week and the time of the year. Your bill will be calculated by adding your food packages and drinks. It may exceed the minimum requirement for private party dining area rentals. If, however, you do not reach the minimum with food and drink ordered, you will be required to pay the remainder as a “rental fee”. (This will usually occur when a dining area is rented by a party smaller than would normally occupy that area or if your group dines during prime time or occupies an area for an extended period of time).

A package must be used for all parties of fifteen or more. Menu packages do not include tax, gratuity or beverages. The package price is based on the standard two hour limit. EXCESS TIME MAY INCUR EXTRA EXPENSE, especially on Fridays & Saturdays.

Butler Hors D’Oeuvres

Priced Per Dozen Pieces
3 Dozen Order Minimum for Each Item

Warm Selections

Mini Dungeness Crab Cakes with Thai Chili Beurre Blanc	42
Coconut Prawns with Caribbean Mango Chutney	36
Pork Lumpia Spring Rolls with Spicy Sweet & Sour Dipping Sauce	30
Lamb Pops with Hoisin BBQ Sauce	100
Grilled Chicken Quesadilla Wedges with Mango Salsa, Avocado and Crème Fraiche	30
Stuffed Mushrooms Shrimp & Crab or Vegetarian	36/24
Phyllo Cups with Brie & Pesto or Brie & Chutney	24

Cold Selections

Citrus Poached Prawns with House Cocktail Sauce	30
Ahi Tuna Tartare on Crispy Wontons with Wasabi Drizzle	36
Smoked Salmon & Cucumber Canapés	24
Bruschetta with Tomato & Basil Tapenade	18
Proscuitto & Fig Crostini with Mint (Seasonal-Fall Only)	24
Beef Carpaccio with Parmesan and Crouton	30

Buffet Hors D’Oeuvres

Each Selection Serves Approximately 25 Guests

Imported & Domestic Cheese with Fresh Fruit Display Served with Crackers and Baguette	125
Mini Crab Cakes with Thai Chili Beurre Blanc	175
Citrus Poached Prawns with House Cocktail Sauce	120
Crudite Primavera An array of Seasonal Veggies with Bleu Cheese & Buttermilk Dips	75
Smoked Salmon and Flatbread Display Dill Cream Cheese Spread, Red Onion, Caviar, Capers	100
Baked Brie en Croute Stuffed with Pesto or Mango Chutney and Served with Baguette	65
Ahi Tartare Crisp Wontons, Soy Chili Sauce, Wasabi	125
Seasonal Fruit Display Melons, Berries, Grapes, Hand Fruits in Season	75

Lunch Packages**

(Choose ONE OPTION only for your Event)

White Zin Package $19/PERSON + tax and tip Includes a Choice of Lemonade, Soda, Iced Tea or Coffee
First Course Cup of Soup Du Jour
Entrée: (Choose Three) Portobello Mushroom Sandwich with Mixed Greens and Fries Painted Hills Burger with Mixed Greens and Fries Chinese Chicken Salad with Peanuts & Oranges in Ginger-Sesame Vinaigrette (sub Ahi add $3/person as ordered) Classic Caesar with Chicken Roasted Turkey Club with Mixed Greens and Fries French Dip in seasoned Au Jus and served on toasted French Roll with extra dipping Au Jus and Creamy Horseradish

Riesling Package $21/PERSON + tax and tip
First Course Cup of Soup Du Jour
Entrée: (Choose Three) Cranberry Chicken Salad w/ Apples, Walnuts and Bleu Cheese in a Pomegranate Vinaigrette Asian Ahi Salad w/ Diced Raw Ahi Tuna, Almonds and Oranges in a Ginger-Sesame Vinaigrette Chef Salad- Ham, Turkey, Roast Beef, Cheddar, Swiss, Cherry Tomatoes, Red Onion, Egg, Avocado, Romaine Hearts, Roasted Garlic Dressing Fish and Chips with Fresh California Sand Dabs Combination Pizza- Sausage, Pepperoni, Mushrooms, Onions, Bell Peppers, Olives, Tomatoes, Mozzarella, Parmesan & Marinara Stuffed Poblano Pepper with Shredded Braised Chicken Breast, Pico de Gallo, Cilantro, Scallions, Jack & Cheddar Cheeses, Ranchero Sauce, Avocado, Creme Fraiche, Rice and Southwest Salad

Sauvignon Blanc Package $25/PERSON + tax and tip
First Course Tossed Salad with Bleu Cheese Vinaigrette or Cup of Soup du Jour
Entrée: (Choose Three) Double Shrimp and Avocado Salad with Red Wine Vinaigrette and Crumbled Gorgonzola Dungeness Crab Cakes with Thai Chile Beurre Blanc and Ginger Sesame Cabbage Salad Spinach & Ricotta Stuffed Eggplant Roulade over Spaghetti with Seasonal Veggies Braised *Short Ribs - Painted Hills Chuck Short Ribs with Teriyaki Plum Sauce, Yukon Gold Smashed Potatoes and sautéed Baby Bok Choy Rotini Bolognese -Italian Sausage, Spanish Onions Baby Arugula and Roma Tomatoes Simmered in Traditional Meat Sauce, Topped with Aged Parmesan Cheese; served with Garlic Cheese Bread BBQ Baby Back Ribs - Slow Roasted Tender Pork Ribs grilled with Honey-Molasses BBQ Sauce and served with Sweet Potato Fries and Succotash Crab & Lobster Salad - Dungeness Crab, Maine Lobster Meat, Mango, Papaya, Toasted Almonds and Romaine Hearts tossed with Vanilla Citrus Vinaigrette

Pinot Grigio Package
$28/PERSON + tax and tip

First Course
Tossed Salad with Bleu Cheese Vinaigrette OR Classic Caesar Salad (choose one salad) or Soup du Jour

Entrée: (Choose Three)

Tortellini with Cranberry Chicken with Sun-dried Tomatoes & Artichoke Hearts in a Creamy Basil Sauce
Soy Glazed Wild Salmon with Jasmine Rice, Baby Bok Choy, Ginger Beurre Blanc and Wasabi Drizzle
Chicken Piccata with Mushrooms, Capers & Scallions in a tangy Lemon-Butter Sauce; Rice Medley and Seasoned Broccoli
Fisherman’s Pasta with Clams, Mussels, Prawns & Shrimp in Zesty Tomato Broth
Painted Hills Bistro Steak Medallions with Fresh Mushrooms and Spanish Onions in a Sherry Peppercorn Sauce; Seasonal Veggies and Herb Roasted Red Potatoes
Sesame Seared Ahi seared rare w/ Chile Oil, Hot Mustard Soy Butter Sauce, Asian Veggies and Jasmine Rice

Chardonnay $39/person + tax and tip

First Course: Tossed Salad with Bleu Cheese Vinaigrette OR Classic Caesar Salad (choose one salad) or Soup du Jour

Entrée: (choose three)
Duck Confit & Pan Seared Breast Mixed Berry-Red Wine Reduction, Wild Rice Medley, Sautéed Snap Peas w/ Baby Carrots
Grilled Painted Hills New York Steak with Fresh Mushrooms and Spanish Onions in a Sherry Peppercorn Sauce; Seasonal Veggies and Herb Roasted Red Potatoes (add $7 per order)
Fish of the Day Herbed Lamb Sirloin -All Natural Grilled Lamb Sirloin crusted with Dijon Mustard, Honey, Garlic, Herbs and Bread Crumbs; Served with Herb Roasted Potatoes and Sautéed Green Beans

Dinner Packages**

(Choose ONE OPTION only for your Event)

Zinfandel Package $38/PERSON + tax and tip
First Course Tossed Salad with Bleu Cheese Vinaigrette or Cup of Soup du Jour
Entrée: (Choose Three) Spinach & Ricotta Stuffed Eggplant Roulade over Spaghetti with Seasonal Veggies Tortellini with Cranberry Chicken with Sun-dried Tomatoes & Artichoke Hearts in a Creamy Basil Sauce Chicken Piccata with Mushrooms, Capers & Scallions in a tangy Lemon-Butter Sauce; Rice Medley and Seasoned Broccoli Rotini Bolognese - Italian Sausage, Spanish Onions Baby Arugula and Roma Tomatoes Simmered in Traditional Meat Sauce, Topped with Aged Parmesan Cheese; served with Garlic Cheese Bread Painted Hills Bistro Steak Medallions with Fresh Mushrooms and Spanish Onions in a Sherry Peppercorn Sauce; Seasonal Veggies and Herb Roasted Red Potatoes
Dessert: (Choose One) Raspberry Chocolate Decadence West Coast Style Cheesecake Key Lime Pie Chocolate Fondue (served family-style)
Pinot Noir Package $44/PERSON + tax and tip
First Course Tossed Salad with Bleu Cheese Vinaigrette OR Classic Caesar Salad (choose one salad)or Cup of Soup du Jour
Entrée: (Choose Three) House Cured Confit of Leg and Fennel-Coriander Pan-Roasted Breast served with Dried Cherry Balsamic and Port Wine Sauce; Wild Rice Medley and Sautéed Snap Peas with Baby Carrots Braised *Short Ribs - Painted Hills Chuck Short Ribs with Teriyaki Plum Sauce, Yukon Gold Smashed Potatoes and sautéed Baby Bok Choy BBQ Baby Back Ribs -Slow Roasted Tender Pork Ribs grilled with Honey-Molasses BBQ Sauce and served with Sweet Potato Fries and Succotash Sesame Seared Ahi Tuna seared rare w/ Chile Oil, Hot Mustard Soy Butter Sauce, Asian Veggies, Jasmine Rice Fisherman’s Pasta with Lobster Meat, Clams, Mussels, Prawns & Shrimp in Zesty Tomato Broth Chicken Marsala sautéed with Crimini Mushrooms and Garlic then flamed in Marsala Wine;Finished with Natural Demi-Glace and served with Yukon Gold Smashed Potatoes and Sautéed Green Beans
Dessert: (Choose One) Raspberry Chocolate Decadence West Coast Style Cheesecake Key Lime Pie Chocolate Fondue (served family-style)
Cabernet Package $50/PERSON + tax and tip
First Course Tossed Salad with Bleu Cheese Vinaigrette OR Classic Caesar Salad (choose one salad)or Cup of Soup du Jour
Entrée: (Choose Three) Painted Hills All Natural Choice NY Steak with Fresh Mushrooms and Spanish Onions in a Sherry Peppercorn Sauce; Seasonal Veggies and Herb Roasted Red Potatoes Soy Glazed Wild Salmon with Jasmine Rice, Baby Bok Choy, Ginger Beurre Blanc and Wasabi Drizzle Fresh Fish of the Day Herbed Lamb Chops - All Natural Free Range Grilled Lamb Chops crusted with Dijon Mustard, Honey, Garlic, Herbs and Bread Crumbs; Served with Rosemary-Red Wine Demi-Glace, Herb Roasted Potatoes and Sautéed Green Beans(Add $10 per order) Dry Aged *Painted Hills All Natural Choice Rib-Eye Steak Grilled to perfection and topped with Creamy Point Reyes Blue Cheese Sauce and Balsamic Glazed Cipollini Onions; Yukon Gold Smashed Potatoes and Broccolini (Add $10 per order) Painted Hills Filet Mignon Topped with Wild Mushrooms sautéed in Foie Gras Butter, Port-Zinfandel Reduction finished with Demi-Glace and served with Yukon Gold Mashed Potatoes and Sautéed French Beans (add $10/person as ordered)
Dessert: (Choose One) Raspberry Chocolate Decadence West Coast Style Cheesecake Key Lime Pie Chocolate Fondue (served family-style)

Sunday Brunch Banquet Menu

$20/PERSON + tax and tip
Breakfast Options: Served with a choice of: Illy Coffee, Fresh Squeezed OJ, Iced Tea, Lemonade or Soda
Cinnamon French Toast with Scrambled Eggs and Bacon Thick sliced cinnamon swirl bread sautéed in golden egg batter and served with butter and pure maple syrup, Two Scrambled Eggs, Two Slices of Bacon and Complimentary Fruit and Pastry Buffet
Two Eggs with Ham, Bacon, Corned Beef Hash or Chicken Apple Sausage Served with Herbed Red Potatoes and Complimentary Fruit and Pastry Buffet
Poached Eggs with Hollandaise English Muffin served open-faced with Herbed Potatoes and one of the following: Chicken Apple Sausage Fresh Tomato and Avocado Bistro Steak Medallions Crab Cakes (add $3/person)
Scramble Served with Herbed Potatoes and Complimentary Fruit and Pastry Buffet – Choose one of the following: Western - Ham, Onions, Bell Peppers and Cheddar Cheese Veggie – Mushrooms, Spinach, Tomatoes, Green Onion, Avocado and Gruyere Cheese Chicken Apple Sausage – Mushrooms and Swiss Cheese Bay Shrimp – Avocado, Spinach and Monterey Jack Cheese
You may also choose from the following Lunch Items:
Lunch Options: Served with Soup du Jour and a Choice of Soda, Lemonade or Iced Tea
Roast Turkey Club Slow Roasted Turkey Breast, Smoky Bacon, Cheddar Cheese, Avocado, Lettuce and Tomato with Chipotle Aioli on a Fresh Bakery Roll
Mediterranean Chicken Mezzaluna Grilled Chicken, Tomatoes, Red Onion, Feta, Olives, Arugula & Cucumber tossed with Fresh Herb Aioli on Toasted Flatbread
Portobello Mushroom Grilled Portobello with Mozzarella Cheese, Red Onions, Avocado, Tomato and Lettuce on Ciabatta; Yellow Pepper Aioli
Painted Hills Burger* ½ lb. Ground Chuck Patty with Lettuce, Tomato and a Pickle on a Ciabatta Roll with Cheddar or Swiss Cheese; Served with French Fries and Mixed Greens
Chinese Chicken Salad (Or Diced Raw Ahi with Toasted Almonds add $3/ea) Grilled Chicken, Napa, Green and Red Cabbage, Crispy Wonton Noodles, Orange Segments, Peanuts, toasted Sesame Seeds, and Cilantro tossed with a Ginger Sesame Vinaigrette
Traditional Caesar Salad with Chicken Hearts of Romaine tossed with Crunchy Croutons, Fresh Grated Parmesan and Classic Caesar Dressing
Combination Pizza Italian Sausage, Pepperoni, Mushrooms, Onions, Bell Peppers, Olives, Tomatoes, Mozzarella, Parmesan & Marinara

We Use All Natural Free Range Lamb, All Natural Chicken and Pork, and are proud to be an exclusive purveyor of * PAINTED HILLS NATURAL BEEF - A very high quality, flavorful grass-fed, corn-finished beef raised with no added hormones, no antibiotics and a 100% vegetarian diet!

**The Lunch and Dinner Packages are named after Grape Varietals - wine is not included in your package price.

Deposit And Cancellation Fee Banquets require a signed contract and a 50% deposit. Your party must be cancelled at least a week prior to your event for a full refund. Special situations may require more cancellation time. See your contract for exact details.
Guest Counts And Guarantees Menu selections are due one week prior to your event. Final counts are due three days prior to your event. This final count is a guarantee. You will be charged for the number of people in your final count, or the actual attendance, whichever is greater.
Payment And Pricing All prices are subject to change without notice. All sales are subject to 8.25% sales tax. All parties are subject to an 18% gratuity and a $50-$100 set up fee(buyouts are more). We accept MC, VISA, and AMEX. Sorry, no personal checks unless pre-approved by management.
Menus Once you decide on a Menu Option, we will Custom Print your Menu for the day of your Event. Your Guests may choose that day what they would like to eat. Please let us know what you would like your Menu Greeting to say.
Wine We encourage you to pre-select wine for your party to ensure that we have what you want in stock. We encourage you to pre-select wine for your party to ensure that we have what you want in stock. (The Lunch and Dinner Packages are named after Grape Varietals because we are The Wine Cellar Restaurant - wine is not included in your package price. It is a separate purchase.)
Special Menu Our Executive Chef, Wayne Hashman, can work with you to design a custom menu if you desire something not on our list. A chef charge will be added to all custom menus.