Winebar - Party Packages

our cocktail selection

this option entitles you to our chef’s selection of fruit and cheese, choice of (5) appetizers passed butler style for 1 ½ hours, (2) chafers (1) side and (1) salad 

appetizer selection (choose 5)

bacon wrapped dates
with gorgonzola and walnuts, drizzled with a balsamic glaze

crab and corn wontons
with homemade avocado

baked brie and raspberry
with walnuts and crunchy phyllo

jumbo shrimp cocktail
with bombay sapphire cocktail sauce 3.

mini sliders
crab with spicy aoli . gruyere burger with caramelized onion jam. burrata & arugula

filet and baby fingerling skewers
with fresh horseradish crème

petite sausage risotto balls
with broccoli rabe, mozzarella, and parmesan

grilled baby lamb chops
served with mint simple syrup 5.

grilled vegetable and chicken kabob
with sweet chili sauce

tuna sashimi
served over cucumber crisp

pork belly tacos
with kabayaki, pico de gallo, guacamole, queso fresco and sriracha

flatbread pizza
portobello mushroom, goat cheese, caramelized onion, tomato and balsamic glaze


salads. sides. chafers


salads

rocket arugula
with roquefort, green apples, candied pecans, red onion and cider vinaigrette

baby kale and grapefruit salad
 gigande beans, toasted garlic, ciabatta croutons, olive oil, fresh lemon, shaved parmesan

roasted beet salad
baby spinach, roasted beets, goat cheese, toasted pine nuts and shaved pears in a champagne vinaigrette

wine bar caesar
brussels sprouts, spinach and romaine with house made brioche croutons, roasted chick peas with a warm caesar dressing

mixed market green salad. classic caesar salad


sides

seasonal grilled vegetables. roasted truffle fingerling potatoes.

risotto:
sweet pea & parmesan. beet & goat cheese. wild mushroom. edamame & lobster (4.)


chafers

orecchiette and goat cheese
with crispy pancetta, grilled asparagus, sautéed onion and olive oil topped with parmesan cheese and toasted pine nuts

broccoli rabe and sausage
orecchiette pasta, fava beans, pecorino, olive oil and red pepper flakes

penne bolognese
traditional bolognese sauce topped with mascarpone cheese

herb roasted grilled chicken
shaved fennel, red cabbage, carrots, gouda, toasted almonds with fresh lemon and olive oil

pan-seared halibut
with mango, red bell peppers, green onion, jalapeno and cilantro served with fresh spinach, avocado and cilantro-lime dressing

cast iron seared sea scallops 4.
with mascarpone cheese and sweet corn, asparagus and pancetta risotto

sesame seared tuna
soba noodles, shitake mushrooms, julienne carrots and bok choy with a sriracha, ginger soy sauce

seasoned sliced sirloin
with red and yellow bell peppers, red onion, pecorino cheese and fresh lemon over baby arugula

 

our plated lunch

this option entitles you to our chef’s selection of fruit and cheese in our lounge, followed by (1) salad, and a choice of (3) entrees for your guests in our dining room.

salad selection


rocket arugula

tossed with roquefort, green apples, candied pecans, and red onion in a cider vinaigrette

 

rustic kale salad

with gigande beans, grapefruit, toasted garlic, ciabatta croutons, shaved parmesan, olive oil and fresh lemon

 

wine bar caesar salad

brussels sprouts, spinach and romaine with house made brioche croutons, roasted chick peas with a warm caesar dressing

 

beet and mesclun greens

mesclun greens, clementines, fennel, grated pecorino and toasted almonds with an orange-infused olive oil and blood orange vinaigrette

 

classic caesar salad/ green garden mix salad


entrée selection

goat cheese orecchiette

with crispy pancetta, grilled asparagus, onion, olive oil topped with parmesan cheese and toasted pine nuts

 

penne bolognese

traditional bolognese sauce topped with mascarpone cheese

 

golden bronzed seared sea scallops

served with a mascarpone cheese, sweet corn, asparagus and pancetta risotto 3.

 

chilean sea bass

over a cauliflower cake with heirloom tomatoes and sweet pea puree 3.

 

 seared sesame tuna

with julienne vegetables and shiitake mushrooms, tossed in a teriyaki glaze over soba noodles topped with sriracha aioli  

 

herb roasted bell and evans chicken

with mango, red bell peppers, green onion, jalapeno and cilantro served with fresh spinach, avocado and cilantro-lime dressing

 

seasoned sliced sirloin

with red and yellow bell peppers, red onion, pecorino cheese and fresh lemon over baby arugula  

 

roasted center cut filet mignon

black angus filet served with truffle fingerling potatoes and grilled asparagus and a port wine meuniere sauce 4.