General Information

The Vineyard Room is permanently closed. This page is retained here for historical interest.

Location: On the right side as the road hooks to the right as you pass Pacific Wharf area.

Date Opened: 2/8/2001

Seating: Table seating

Service Type: Table service

Children's Meals: No

Vegetarian Options: No vegetarian options are available for second course, but requests can likely be accommodated.

Annual Pass Discount: Yes



Menu Information

Sample Menu as of June 7, 2008

The menu at the Vineyard Room changes seasonally.

Appetizers and Salads

Spicy Shrimp and Braised Leek Flatbread - Sweet pea puree and apple caper slaw. $12.00
Roaster Tomato Onion Tart - Pickled vegetable relish and salsa verde. $10.00
Jamon Serrano - Thinly-sliced Spanish cured ham with Ibores and watermelon bread salad. $11.00
Vineyard Room Salad - House blend of greens, burrata, pinot noir cherries and crispy onions. $8.00
Soup of the Day - Composed of seasonal produce and spices. $7.00

Second Course

Roasted Garlic Spinach Ricotta Crespelle - Sweet corn, hazelnuts and brown butter sage. $11.00
Fritto Misto- A mix of lightly fried calamari, vegetables and lemon with basil pepper aioli. $14.00
Open Faced Beef Sandwich - Tender brisket with frisee, brioche, mustard vinaigrette and sunny quail eggs. $14.00

Specialties of the House

Sausage Stuffed Pork Tenderloin - Garlic raisin spinach, rosemary potatoes and fontina. $28.00
Pan Roaster Lobster - "White cheddar risotto," rapini and sweet herb shallot vinaigrette. $40.00
Spicy Young Chicken - Whole grain mushroom spaghetti and warm pittanesca sauce. $27.00
Rib-Eye Steak - Pan roasted medallion, artichoke potato gratin and green peppercorn balsamic sauce. $37.00
Northern Halibut - Preserved lemon pepper relish, pancetta lentils and roasted carrot ginger jus. $29.00
Veal costaletta - Purple sweet potato gnocchi, applewood bacon and marsala. $29.00
Housemade flower fettuchine - Saute of morels and seasonal vegetables and walnut mint pesto. $25.00

Three-Course Menu - $48.00; with wine, $67.00

First Course - Butter Romaine Salad - Opal basil, teardrop tomatoes, parmesean crisp and chunky olive vinaigrette. Paired with Von Buhl, Riesling.
Entree - Braised Lamb Shank - Seven vegetable couscous, pickled cabbage and apricot Riesling jus. Paired with Semler Malibu Estate, Syrah.
Dessert - Orange Blossom Panna Cotta - Blueberry compote and pistachio biscotti. Paired with St. Hilaire Brut, Blanc de Blancs 2004.

If a menu is presented here it is for guidance purposes only. Menus can change without notice and at some restaurants daily. If you have specific dietary needs or questions it is best to contact the restaurant directly for information. If you'd like to notify us that a menu has changed, or you can provide the complete information, please let us know through our email form.