Wine Cellar of Los Gatos

Sunday Brunch - 11:30am-2pm
Eggs and More…

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

Ham Steak or Bacon and Eggs	11
House-made Corned Beef Hash and Eggs	12
Grilled Chicken Apple Sausage and Eggs	13

Cellar Favorites

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	13
Bistro Steak Medallion	15
Crispy Crab Cakes	18

Omelette or Scramble

Served with Herbed Potatoes and Complimentary Fruit and Pastry Buffet

Veggie Mushrooms, Spinach, Tomatoes, Green Onion, Avocado and Gruyere Cheese	10
Western Ham, Onions, Bell Peppers and Cheddar Cheese	11
Chorizo Onions, Peppers and Pico De Gallo Salsa with Warm Tortillas & House Salsa	13
Chicken Apple Sausage Mushroom and Swiss Cheese	13
Bay Shrimp Avocado, Spinach and Monterey Jack Cheese	14

From the Griddle

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

Cellar Special Two Buttermilk Pancakes, two Scrambled Eggs & two slices of Bacon	10
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	9

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 Bouillabaisse Style Broth with Spanish Onions, Celery, Tomatoes, Garlic, White Wine, Clam Nectar, Saffron, Parsley and Butter	14
Shellfish Ceviche Lobster Meat, Dungeness Crab and Bay Shrimp with Tomatoes, Avocado, English Cucumber, Lime Juice, Cilantro & Jalapeno on Crispy Tostada Shells with Chipotle Aioli and Lettuce	19
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	17
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
Traditional Caesar Salad Hearts of Romaine Tossed with Crunchy Croutons, Parmesan and Classic Caesar Dressing	9
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
Painted Hills Bistro Steak & Bleu Cheese Julienne Strips of Steak topped with sautéed Mushrooms, Grilled Onions, and melted Blue Cheese on a Bakery Roll	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	22
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
Pan Roasted Meatloaf Served with Mushroom Sauce, Sherry Demi-Glace, Mashed Potatoes, Broccolini and Onion Strings	18
Sesame Crusted Ahi Tuna Sashimi Grade Ahi seared rare, Jasmine Rice, Shanghai Sautéed Bok Choy, Chili Oil and Hot Mustard Soy Butter Sauce	21
*Painted Hills Choice Short Ribs Bourguignonne** Boneless Short Ribs braised with Onions, Root Vegetables, Garlic, Red Wine & Veal Stock; served with Mashed Potatoes	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.	12

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	21
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	16
Lasagne Bolognese Italian Sausage, Crimini Mushrooms and Spinach layered with Traditional Meat Sauce and a blend of Four Italian Cheeses; 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 a Bouillabaisse Style Broth with Spanish Onions, Celery, Tomatoes, Garlic, White Wine, Clam Nectar, Saffron, Parsley and Butter	14
Shellfish Ceviche Lobster Meat, Dungeness Crab and Bay Shrimp with Tomatoes, Avocado, English Cucumber, Lime Juice, Cilantro & Jalapeno on Crispy Tostada Shells with Chipotle Aioli and Lettuce	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	17
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	19
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
Classic Caesar Hearts of Romaine and Garlic Crostini tossed with Parmesan and Classic Caesar Dressing	9
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
Lasagne Bolognese Italian Sausage, Crimini Mushrooms and Spinach layered with Traditional Meat Sauce and a blend of Four Italian Cheeses; 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)	35
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	32
*Grilled Painted Hills All-Natural Choice 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	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 (Chef suggests Layer Cake ‘Primitivo’ Zinfandel - 9.50/glass)	30
Herbed Lanb 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	31
Stuffed All Natural Double Cut Pork Chop Italian Sausage, Prosciutto & Sage Stuffing pan roasted and served with Marsala Demi-Glace, Sautéed Snap Peas with Baby Carrots and Polenta Cakes	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
Pumpkin Bread Pudding Ripe Banana Slices warmed in a Creamy Rum Glaze and served with Light Walnut Pound Cake and Vanilla Ice Cream	8
Pecan Pie A Southern Style Pecan Pie in a Flaky Crust with Fresh Whipped Cream	8
Ask your Server about Today's Dessert Special!

Some words from our Chef...

"Hi! My name is Wayne Hashman. I'm the Executive Chef at the Wine Cellar Restaurant. I've been at the Wine Cellar since the Fall of 2004, but I'd like to take a few moments to tell you a little bit about myself prior to my most recent endeavor...

I grew up in the suburbs of Chicago, where after two years of Line Cooking, managed my first kitchen. I went on to take Culinary Classes at Washburn College and started my Apprenticeship program at the Sheraton Hotel in Naperville, IL.

I stayed on at the Sheraton as Sous Chef for another year, then decided to move to the Northwest and took a job as Executive Chef at the Towne Plaza Hotel in Washington. Three years came and went until one day, a friend offered me a job as Executive Chef at a resort hotel in beautiful Cannon Beach, Oregon.

After several years there, I moved to Portland where I took a job as Executive Chef in charge of Motion Pictures - Catering to the Stars! Six years of traveling and hard work took its toll, however, and I decided to call it quits. I took a job with Rock Bottom Brewery in Portland and after a year, was offered a position as Executive Chef at any new Rock Bottom location I chose - which ended up being sunny California's Campbell location!!

I moved on to open Cinnabar Hill Country Club and then on to Cafe Primavera in Los Gatos. After two years at Primavera, a friend of mine opened a place in Capitola called Rick's Beach Cafe where I was G.M./Ex. Chef for a couple more years, tired of commuting over the hill, and found my new home at the Wine Cellar.

Which brings me up to date...hopefully reading this worked up an appetite and you're ready to come down for dinner. Be sure to stop by and say 'Hello' and feel free to ask me for recommendations! Thanks for listening!"

- Chef Wayne

Today's Specials
Starters

French Onion Soup with Gruyere Gratin	6
Soup Du Jour	6
Coconut Prawns Golden Brown Coconut & Panko Crusted Prawns served with Mango Chutney, Curry Aioli and Shredded Iceberg Lettuce with Passion Fruit Vinaigrette	13
Poached Pears and Point Reyes Blue Cheese Salad With Baby Spinach, Candied Pecans, Red Onion, Blueberries and Honey-Spice Vinaigrette	10

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	40
Sautéd 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
Grilled Mahi Mahi Served with Bay Shrimp-Pineapple Salad, Mango Beurre Blanc, Red Lentils and Swiss Chard	29
Chicken Stir Fry Strips of tender Chicken Breast with an array of Fresh Garden Stir-Fry Vegetables finished with a House Sauce of Soy, Ginger, Garlic and Sesame then tossed with Flat Egg Noodles	23
Painted Hills Short Ribs Bourguignonne Boneless Choice Short Ribs braised with Onions, Root Vegetables, Garlic, Red Wine and Veal Stock and served with Mashed Potatoes	30
Chicken Maria Tender Chicken Breast sautéed with Shallots, Crimini Mushrooms, Madeira Wine, Demi-Glace and a hint of Cream then topped with Smoky Ham and Fontina Cheese; Served with Rice Medley and Broccolini	24

Dessert

Creme 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                                                            $30
with Mango Salsa, Avocado and Crème Fraiche
Stuffed MushroomsShrimp & 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 Ony)                               $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 $125
Served with Crackers and Baguette

Mini Crab Cakes with Thai Chili Beurre Blanc $175

Citrus Poached Prawns with House Cocktail Sauce $120

Crudite Primavera $75
An array of Seasonal Veggies with Bleu Cheese & Buttermilk Dips

Smoked Salmon and Flatbread Display $100
Dill Cream Cheese Spread, Red Onion, Caviar, Capers

Baked Brie en Croute $65
Stuffed with Pesto or Mango Chutney and Served with Baguette

Ahi Tartare $125
Crisp Wontons, Soy Chili Sauce, Wasabi

Seasonal Fruit Display $75
Melons, Berries, Grapes, Hand Fruits in Season

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 Roast Turkey & Avocado Sandwich 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 American Classic Pizza w/ Italian Sausage, Pepperoni, Mushrooms, Onions, Mozzarella, Parmesan and House 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 Painted Hills* Short Ribs Bourguignonne- Boneless Choice Short Ribs braised with Onions, Root Vegetables, Garlic, Red Wine and Veal Stock and served with Mashed Potatoes Lasagne Bolognese -Italian Sausage, Crimini Mushrooms and Spinach layered with Traditional Meat Sauce and a blend of Four Italian Cheeses; served with Garlic Cheese Bread Meatloaf with Mushroom Sauce, Mashed Potatoes & Seasonal Veggies 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 Caesar Salad (Choose One) 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

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 Lasagne Bolognese- Italian Sausage, Crimini Mushrooms and Spinach layered with Traditional Meat Sauce and a blend of Four Italian Cheeses; 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 Pumpkin Bread Pudding Chocolate Fondue (served family-style)
Pinot Noir Package $44/PERSON + tax and tip
First Course Tossed Salad with Bleu Cheese Vinaigrette OR Caesar Salad (Choose One) 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 *Painted Hills Short Ribs Bourguignonne Boneless Choice Short Ribs braised with Onions, Root Vegetables, Garlic, Red Wine and Veal Stock and served with Mashed Potatoes Stuffed All Natural Double Cut Pork Chop- Italian Sausage, Prosciutto & Sage Stuffing pan roasted and served with Marsala Demi-Glace, Sautéed Snap Peas with Baby Carrots and Polenta Cakes 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 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
Dessert: (Choose One) Raspberry Chocolate Decadence West Coast Style Cheesecake Pumpkin Bread Pudding Chocolate Fondue (served family-style)
Cabernet Package $50/PERSON + tax and tip
First Course Tossed Salad with Bleu Cheese Vinaigrette OR Caesar Salad (Choose One) 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 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 $5 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 $7/person as ordered)
Dessert: (Choose One) Raspberry Chocolate Decadence West Coast Style Cheesecake Pumpkin Bread Pudding Chocolate Fondue (served family-style)

Sunday Brunch Banquet Menu

$19/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
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 Chorizo – With Onions and Jalapenos over Warm Tortillas with Pico de Gallo
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

**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.