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Brunch Menu - Served Sundays from 11:30am-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 15
Corned Beef Hash and Eggs 16
Grilled Chicken Apple Sausage and Eggs 15
separator 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 13
Chicken Apple Sausage 15
Bistro Steak Medallions 18
Crispy Crab Cakes 20
separator 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
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
separator Omelette or Scramble

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
separator 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
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
separator Kid's Breakfast
One Pancake, One Scrambled Egg and One Strip of Bacon 8
separator Sides
English Muffin 2
Two Eggs any Style 5
Bacon, Chicken Apple Sausage or Ham 6
Fruit and Pastry Buffet 10
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
separator 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
separator 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
separator 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
separator 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
separator 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
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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
separator 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
separator 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
separator 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
separator 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
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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!
separator 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

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


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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
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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

separator 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

 
separator 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)
 
separator 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  
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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.

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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.
 
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50 University Avenue • Los Gatos • California • 95030 • 408-354-4808
Wine Cellar of Los Gatos ©2012