Dinner Menu

These menus are representative as Vinifera changes its menus frequently due to our use of fresh local ingredients and seasonal items.

* consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food-borne illness

Pintxo is a traditional cuisine of Basque and a take on the Spanish word “pincho” or to pierce. Vinifera Pintxos are Chef Bo’s variation of these one bite delights.
Cucumber Olive & Goat Cheese,	1
Hot Antipasto Prosciutto, Blue Cheese, Olive & Arugula	2
Wild Boar Sausage with Farmstead Cheddar	1
Escargot on Brioche with Garlic & Chive	2
Milano Sausage, Appellation Cheese & Quince	1
Speck & Pleasant Ridge Reserve	1
Harrisa Dusted Shrimp, Olive & Preserved Lemon	2
Crispy Baby Artichoke & Smokey Blue Cheese	1
Warm Fontina Brioche, Oven Dried Tomato & Chestnut Honey	1
Bresola wrapped Medjool Date & Quince Paste & Beemster Gouda	1
Fingerling Potato Boat, Fontina Cheese & Crispy Speck	2

*Big Eye Tuna Tartar Toasted Pine Nuts, Savory Cone	6
Yellow Tomato Gazpacho Shooter with a Parm Tuile	5
Arancini Risotto Balls with Fontina Fresh Mozzarella	4
*Crab Cake, Rhubarb and Celeriac Puree, Lime Crème Fraiche	6
*Lamb Kafta on Pita with Tzatziki Sauce	4
*Venison Sausage Green Tomato Marsala Compote	4
Falafel Slider Pita Crisp & Tzatziki Sauce	4
*Sea Scallop Caramelized Sherry Leeks & Carrot Chips	5
Grilled Squid Skewer Lemon Caper Sauce & Spicy Tomato Broth	5
*Wild Salmon Carpaccio with Wasabi Aoli	4
*Seared Venison on Roasted Garlic Puree with Fig Syrup	8
Duck Wontons, Ponzu Dipping Sauce	4
Lobster Cohiba, Sweet Chili Sauce	5
Spanish Potato Onion Tortilla	3
Steamed Little Neck Clams and Mussels, Roasted Garlic Crisp, White Wine Vidalia Broth	8
Lobster Avocado Terrine with Wonton Noodles	8

Seared Whole Bronzini with Toasted Quinoa Vegetable Salad in Lemon Consommé Moulin Des Vrillères, 2011 Sancerre, Loire, France $10	31
*Grilled Trio Rack of Lamb with Goat Cheese Orzo Cake, Fig Jam, Sautéed Vegetable Linguini, Pomegranate Sumac Glacé D’Arenberg, 2009 Shiraz Viognier, Laughing Magpie, McLaren Vale, Australia $11	38
Pan Roasted Chilean Sea Bass with Wilted Spinach and Artichoke Risotto Drizzled with Augrumatto Lemon Oil Whitehaven, 2012 Sauvignon Blanc, Marlborough, New Zealand $10	33
*Grilled Wild Boar Chop with Stuffed with a Smoked Tomato Butter, Arugula Pesto Cauliflower Puree, Cabernet Apple Glacé Seghesio, 2010 Zinfandel, Sonoma, California $14	42
*Maple Leaf Farm Duck Breast with Toasted Lemon Kamut, Grilled Asparagus Bundle, Cherry Fig Compote Painted with Prickly Pear Coulis Patricia Green, 2009 Pinot Noir, Willamette Valley, Oregon $18	29
*Sesame Crusted Hawaiian Ahi Tuna with Passion Fruit Rice Cake, Arugula Fennel Salad, Ginger Soy Glaze Karl Steininger, 2010 Grüner Veltliner, Kamptal, Austria $12	31
Vinifera Paella with Seared to Perfection Wild Caught Shrimp, Scallops, Mussels, Free range Chicken & Spicy Chorizo Paul Jaboulet Aîné, 2011 Rosé, Côtes du Rhône, France $10	32
Roasted Vegetable and Goat Cheese Ravioli with Accompanied with Lime Crème Fraîche, Crispy Sage & Garlic Chips Jordan, 2011 Chardonnay, Russian River Valley, California $15	25
Hand Rolled Lemon Basil Pasta with Spicy Grilled Shrimp, Scallops, Squid; Essence of Cucumber Dill Saarstein, 2010 Riesling, Mosel, Germany $10	32
Pan Seared Bell & Evans Free Range Chicken Breast with Topped with Dusted Herb Potato Frites & Lemon Thyme Sauce Maimai, 2012 Sauvignon Blanc, Hawke’s Bay, New Zealand $9	27
Seared 1855 All Natural Angus Strip* with Roasted Garlic - Horseradish Whipped Potatoes & Zinfandel Au Jus Chateau Montelena, 2010 Cabernet Sauvignon, Napa Valley, California $25	34

* These items may be cooked to order, consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of food-borne illness.

18% gratuity will be included on parties of 8 or more

Pintxo is a traditional cuisine of Basque and a take on the Spanish word “pincho” or to pierce. Vinifera Pintxos are Chef Bo’s variation of these one bite delights.
Cucumber Olive & Goat Cheese,	1
Hot Antipasto Prosciutto, Blue Cheese, Olive & Arugula	2
Wild Boar Sausage with Farmstead Cheddar	1
Escargot on Brioche with Garlic & Chive	2
Milano Sausage, Appellation Cheese & Quince	1
Speck & Pleasant Ridge Reserve	1
Harrisa Dusted Shrimp, Olive & Preserved Lemon	2
Crispy Baby Artichoke & Smokey Blue Cheese	1
Warm Fontina Brioche, Oven Dried Tomato & Chestnut Honey	1
Bresola wrapped Medjool Date & Quince Paste & Beemster Gouda	1
Fingerling Potato Boat, Fontina Cheese & Crispy Speck	2

*Big Eye Tuna Tartar Toasted Pine Nuts, Savory Cone	6
Yellow Tomato Gazpacho Shooter with a Parm Tuile	5
Arancini Risotto Balls with Fontina Fresh Mozzarella	4
*Crab Cake, Rhubarb and Celeriac Puree, Lime Crème Fraiche	6
*Lamb Kafta on Pita with Tzatziki Sauce	4
*Venison Sausage Green Tomato Marsala Compote	4
Falafel Slider Pita Crisp & Tzatziki Sauce	4
*Sea Scallop Caramelized Sherry Leeks & Carrot Chips	5
Grilled Squid Skewer Lemon Caper Sauce & Spicy Tomato Broth	5
*Wild Salmon Carpaccio with Wasabi Aoli	4
*Seared Venison on Roasted Garlic Puree with Fig Syrup	8
Duck Wontons, Ponzu Dipping Sauce	4
Lobster Cohiba, Sweet Chili Sauce	5
Spanish Potato Onion Tortilla	3
Steamed Little Neck Clams and Mussels, Roasted Garlic Crisp, White Wine Vidalia Broth	8
Lobster Avocado Terrine with Wonton Noodles	8

Seared Whole Bronzini with Toasted Quinoa Vegetable Salad in Lemon Consommé Moulin Des Vrillères, 2011 Sancerre, Loire, France $10	31
*Grilled Trio Rack of Lamb with Goat Cheese Orzo Cake, Fig Jam, Sautéed Vegetable Linguini, Pomegranate Sumac Glacé D’Arenberg, 2009 Shiraz Viognier, Laughing Magpie, McLaren Vale, Australia $11	38
Pan Roasted Chilean Sea Bass with Wilted Spinach and Artichoke Risotto Drizzled with Augrumatto Lemon Oil Whitehaven, 2012 Sauvignon Blanc, Marlborough, New Zealand $10	33
*Grilled Wild Boar Chop with Stuffed with a Smoked Tomato Butter, Arugula Pesto Cauliflower Puree, Cabernet Apple Glacé Seghesio, 2010 Zinfandel, Sonoma, California $14	42
*Maple Leaf Farm Duck Breast with Toasted Lemon Kamut, Grilled Asparagus Bundle, Cherry Fig Compote Painted with Prickly Pear Coulis Patricia Green, 2009 Pinot Noir, Willamette Valley, Oregon $18	29
*Sesame Crusted Hawaiian Ahi Tuna with Passion Fruit Rice Cake, Arugula Fennel Salad, Ginger Soy Glaze Karl Steininger, 2010 Grüner Veltliner, Kamptal, Austria $12	31
Vinifera Paella with Seared to Perfection Wild Caught Shrimp, Scallops, Mussels, Free range Chicken & Spicy Chorizo Paul Jaboulet Aîné, 2011 Rosé, Côtes du Rhône, France $10	32
Roasted Vegetable and Goat Cheese Ravioli with Accompanied with Lime Crème Fraîche, Crispy Sage & Garlic Chips Jordan, 2011 Chardonnay, Russian River Valley, California $15	25
Hand Rolled Lemon Basil Pasta with Spicy Grilled Shrimp, Scallops, Squid; Essence of Cucumber Dill Saarstein, 2010 Riesling, Mosel, Germany $10	32
Pan Seared Bell & Evans Free Range Chicken Breast with Topped with Dusted Herb Potato Frites & Lemon Thyme Sauce Maimai, 2012 Sauvignon Blanc, Hawke’s Bay, New Zealand $9	27
Seared 1855 All Natural Angus Strip* with Roasted Garlic - Horseradish Whipped Potatoes & Zinfandel Au Jus Chateau Montelena, 2010 Cabernet Sauvignon, Napa Valley, California $25	34