All items served Red Potatoes, Complimentary Fruit and Pastry Buffet and Two Eggs cooked any style
Ham Steak or Bacon and Eggs | 15 |
Corned Beef Hash and Eggs | 16 |
Grilled Chicken Apple Sausage and Eggs | 15 |

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 | 13 |
Chicken Apple Sausage | 15 |
Bistro Steak Medallions | 18 |
Crispy Crab Cakes | 20 |

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 | 17 |
Southern Breakfast Buttermilk Biscuit topped with Ham and Scrambled Eggs, Cheddar Cheese and Country Gravy | 17 |
Chicken Fried Steak & Eggs Hand Breaded topped with Country Gravy | 20 |

Served with Herbed Potatoes and Complimentary Fruit and Pastry Buffet
Veggie Mushrooms, Spinach, Tomatoes, Green Onion, Avocado and Gruyere Cheese | 15 |
Western Ham, Onions, Bell Peppers and Cheddar Cheese | 16 |
Chicken Apple Sausage Mushroom and Swiss Cheese | 15 |
Bay Shrimp Avocado, Spinach and Monterey Jack Cheese | 18 |

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 | 11 |
Stack of Buttermilk Pancakes Plain or choice of Bananas, Strawberries or Blueberries (fruit add $2) | 12 |
Cellar Special Two Buttermilk Pancakes, two Scrambled Eggs & two slices of Bacon | 13 |

One Pancake, One Scrambled Egg and One Strip of Bacon | 8 |

English Muffin | 2 |
Two Eggs any Style | 5 |
Bacon, Chicken Apple Sausage or Ham | 6 |
Fruit and Pastry Buffet | 10 |
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 |

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 |

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 |

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 |

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 |

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! |
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 |

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 |

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 |

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 |

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! |

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! |
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 |

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

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 |

Créme Brulee Traditional Light Custard topped with Caramelized Sugar and garnished with Fresh Berries and Whipped Cream | 8 |

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! |
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’OeuvresPriced Per Dozen Pieces 3 Dozen Order Minimum for Each Item |
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 |
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’OeuvresEach 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 |

(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)
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Riesling Package $21/PERSON + tax and tip | |
First Course Cup of Soup Du Jour | |
Entrée: (Choose Three)
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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)
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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)
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 |

(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)
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Dessert: (Choose One)
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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)
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Dessert: (Choose One)
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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)
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Dessert: (Choose One)
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$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:
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Scramble
Served with Herbed Potatoes and Complimentary Fruit and Pastry Buffet – Choose one of the following:
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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. |
