Enjoy farm-fresh, seasonal dishes set against a stunning vineyard backdrop. Our menu is crafted to pair perfectly with our estate-grown wines, featuring locally sourced ingredients and al fresco dining that showcases the best of Temecula.
Charcuterie
Cured meats + artisan cheeses, herb ricotta, rosemary + orange marinated olives, quince jam, seasonal fruit, spiced nuts,cornichons, honeycomb, zucchini bread + lavash | 45 Everything but the meat | 30
Spiced rice flour dusted fried rings, strips + tentacles, fried shishito peppers, lemon dill aoli + spicy marinara | 20 GF
Pan seared cakes, chile lemon aioli, lemon dressed arugula | 18 GF
Black mussels, tomato, red curry, coconut + white wine broth, parsley | 20 GF DF
Fried leaves, goat cheese + balsamic glaze | 16 GF
Baby greens, roasted almonds, macadamia nuts, feta, mango salsa, dried cranberries, crispy pepitas, heirloom tomatoes,
lemon basil vinaigrette | 19 GF
Baby greens, cranberries, mandarins, feta cheese, candied pecans, balsamic vinaigrette | 18 GF
Romaine hearts, parmesan, anchovies, garlic croutons, caesar dressing | 15 Cali style + avocado, red onion + tomato | 19
Shrimp skewer + 1 3 | salmon + 1 3 | steak skewer + 1 3 | marinated chicken breast + 9
Filet mignon wrapped in prosciutto topped with gorgonzola and red wine reduction. served with mashed potatoes and asparagus | 60
Braised lamb shank with demi-glaze, creamed risotto and butternut squash, peashot | 45
Sautéed shrimp, scallops, clams + mussels, baby spinach, heirloom tomatoes, lemon caper sauce + linguine | 40
Grilled sirloin + shrimp skewers, cajun cream sauce, tomato, corn + poblano pepper potatoes, cilantro citrus vinaigrette | 36 GF
Pan seared halibut topped with lemon caper sauce, farro risotto with wild mushroom, red peppers, and wilted spinach | 42
Pan seared salmon with crispy skin on a bed of creamy cannellini beans, spinach and sundried tomato | 36 GF
Red wine, tomato, cream + nutmeg braised ground beef, pork + lamb, parmesan cheese, parsley + linguine | 30
Roasted and sliced eggplant, marinara base, stuffed with ricotta and mascarpone cheese, spinach, yellow squash, carrots, onions, bechamel sauce + micro basil | 26 GF
Pappardelle, wild mushroom, kale, julienne (yellow squash, zucchini, carrots), parmesan cream sauce | 28
Handmade pizza crust, fired in a wood-burning oven
Caramelized onion, roasted garlic, organic kale, cranberry and sage, herb ricotta, pumpkin cream sauce | 18
italian sausage, pepperoni, black olives, pepperoncini, red bell pepper, red onion, marinara, mozzarella + fresh chives | 19
roma tomatoes, mozzarella, tomato sauce + micro basil | 18
Fries, sweet potato fries, or pasta salad
Braised pulled beef, caramelized onions + mushrooms, horseradish aioli, brioche roll, beef jus | 22
pan-seared cajun spiced fillet, chili pepper aioli coleslaw, avocado, onion bun | 21
All-natural free-range beef, smoked bacon, white cheddar cheese, avocado, crispy red onion, tomato, arugula, aioli, brioche bun | 22
Eggplant, arugula, zucchini, red onions, yellow squash, cherry peppers, pesto sauce, mozzarella, house made flatbread | 18
Cured meats + artisan cheeses, herb ricotta, rosemary + orange marinated olives, quince jam, seasonal fruit, spiced nuts, cornichons, honeycomb, zucchini bread + lavash | 45 Everything but the meat | 30
Spiced rice flour dusted fried rings, strips + tentacles, fried shishito peppers, lemon dill aoli + spicy marinara | 20 GF
Pan seared cakes, chile lemon aioli, lemon dressed arugula | 18 GF
Black mussels, tomato, red curry, coconut + white wine broth, parsley | 20 GF DF
Fried leaves, goat cheese + balsamic glaze | 16 GF
Baby greens, roasted almonds, macadamia nuts, feta, mango salsa, dried cranberries, crispy pepitas, heirloom tomatoes, lemon basil vinaigrette | 19 GF
Baby greens, cranberries, mandarins, feta cheese, candied pecans, balsamic vinaigrette | 18 GF
Romaine hearts, parmesan, anchovies, garlic croutons, caesar dressing | 15 Cali style + avocado, red onion + tomato | 19
Shrimp skewer + 1 3 | salmon + 1 3 | steak skewer + 1 3 | marinated chicken breast + 9
Handmade pizza crust, fired in a wood-burning oven
Caramelized onion, roasted garlic, organic kale, cranberry and sage, herb ricotta, pumpkin cream sauce | 18
Italian sausage, pepperoni, black olives, pepperoncini, red bell pepper, red onion, marinara, mozzarella + fresh chives | 19
roma tomatoes, mozzarella, tomato sauce + micro basil | 18
filet mignon wrapped in prosciutto topped with gorgonzola and red wine reduction. served with mashed potatoes and asparagus | 60
Braised Lamb shank with demi-glaze, creamed risotto and butternut squash, peashot | 45
Sautéed shrimp, scallops, clams + mussels, baby spinach, heirloom tomatoes, lemon caper sauce + linguine | 40
Grilled sirloin + shrimp skewers, cajun cream sauce, tomato, corn + poblano pepper potatoes, cilantro citrus vinaigrette | 36 GF
Pan seared halibut topped with lemon caper sauce, farro risotto with wild mushroom, red peppers, and wilted spinach | 42
Pan seared salmon with crispy skin on a bed of creamy cannellini beans, spinach and sundried tomato | 36 GF
Red wine, tomato, cream + nutmeg braised ground beef, pork + lamb, parmesan cheese, parsley + linguine | 30
Roasted and sliced eggplant, marinara base, stuffed with ricotta and mascarpone cheese, spinach, yellow squash, carrots, onions, bechamel sauce + micro basil | 26 GF
Pappardelle, wild mushroom, kale, julienne (yellow squash, zucchini, carrots), parmesan cream sauce | 28
Vanilla crème anglaise, fresh berries | 15 GF
please allow 20 minutes for preparation
Espresso, marscapone, ladyfinger and graham cracker crust, chocolate coulis | 15
A layered trio of, strawberry, vanilla, and pistachio served with a fresh baked shortbread cookie| 15
Butter almond crust, fresh pears, ricotta, raw sugar, cinnamon chocolate
marble ice cream | 15
Lemon, raspberry + mango,
fresh berries | 12 GF DF
Open Daily | 11:00a.m. – 7:00p.m.
Daily | 11:00 a.m. – 7:00 p.m.
Friday & Saturday | 5:00 p.m. – 8:00 p.m.
Savor the flavors of wine country with a lunch menu inspired by the season. From salads to sandwiches and chef-crafted entrées, each dish is made with locally sourced ingredients and designed to pair beautifully with our estate wines.
As the sun sets over the vineyard, indulge in an elegant dining experience featuring seasonal dishes that celebrate local ingredients. Our dinner menu offers refined flavors, thoughtful wine pairings, and a warm, inviting atmosphere perfect for unwinding in wine country.
End your meal on a sweet note with seasonal desserts crafted to pair beautifully with our wines and the warmth of Temecula evenings.
