SAMPLE LUNCH ITEMS

Staff lunch? You got it! Want to offer lunch to guests visiting your winery? We love it! Let us know what sounds good to you (or if you have something specific in mind) and if you’d like a quick drop off or prefer an on-site catering experience.

salads

KALE & ENDIVE SALAD

tuscan kale, belgian endive, point reyes blue cheese crumbles, candied pecans, pears, cranberry vinaigrette

GOLD OF THE INCAS CAESAR

black quinoa, hearts of romaine, spanish anchovies, crouton dust

GRILLED CAESAR

hearts of romaine delicately brushed with caesar, grilled and sprinkled with parmesan

CHOP CHOP

artichokes, salami, chickpeas, pepperoncinis, tomato, olives, toasted pine nuts, aged provolone

sandwiches

LOBSTER BLT

fresh maine lobster, heirloom tomato, butter lettuce, thick-cut bacon and garlic aioli

ITALIAN FOCCACIA

thinly sliced prosciutto and salami with baby arugula, creamy burrata, pesto, oil anf vinegar, salt and pepper on housemade foccacia

BRIE, PEAR & BLACKBERRY GRILLED CHEESE

holiday pears, blackberries, basil, gooey triple creme brie and hot honey on country sourdough

TRUFFLE EGG SALAD

local heritage eggs, celery leaves and truffle aioli on rustic english muffin

mains

JIMMY'S FRIED CHICKEN

cornflake crusted chicken, herbs de provence salt, served with smoked paprika cocoa-cola syrup

BRICK CHICKEN

24-hour brined boneless chicken, pressed and grilled to crispy, juicy perfection and served with either truffle demi or stone-fruit herb beurre blanc

CEDAR PLANK SALMON

wild atlantic salmon roasted on a cedar plank with charred lemons and fresh herbs, served a blood orange reduction

PINEAPPLE SKIRT STEAK

tender skirt steak marinated in a soy-ginger glaze

SAMPLE LUNCH ITEMS

yes, chef!