Let us all have an early lunch at the Wente Restaurant!
At The Restaurant at Wente Vineyards, wine country cooking means simple food with complex flavors, using the very best sustainable and organically grown local ingredients. Since The Restaurant at Wente Vineyards opened in 1986, the ingredient-focused philosophy has taken Bay Area fine dining to the next level, quickly earning the reputation as a must-experience wine country destination restaurant. The open architecture is inviting and the air alive with rich, savory aromas. Lush vineyards and gardens greet guests through classic French doors and they are immediately surrounded by Wente Vineyards signature hospitality...a mix of understated elegance and warm familiarity.
Club Wente Entertainment members and their guests receive a complimentary glass of Wente Vineyards Vineyard Selection or Heritage Block Wine with their meal every time they dine! Click here to learn how you too can enjoy this exclusive benefit.
Our Wine Country Cuisine
When it comes to menu planning and preparation, the Wente Vineyards philosophy is one of honesty, simplicity and integrity - use the best sustainable, local ingredients in our daily changing menus focused around the season’s freshest produce. The award-winning menu reflects the Wente spirit of innovation and generosity and features American dishes, influenced by Italian, French and California cuisine. Our dishes are prepared with wine in mind, striving for well-balanced, full-flavors. The food is simple and straightforward in its presentation.
Sample Lunch Menu:
ricotta dip with goat cheese, mascarpone, ricotta salata, truffle, honeycomb, pine nut and grilled focaccia 10.25
charcuterie –duck fennel sausage, beef cheddar, pork chorizo with pickled pear and caraway mustard 13.50
crispy brussels sprouts with roasted shallot molasses crème and pumpernickel salt 7.50
lamb pastrami with coriander aioli, pickled onion and rye crisp 9.75
soups and salads
shellfish chowder with mussels, bacon, fennel and cream 12.00
maine lobster salad with pine nut aioli, crispy celery root, and red quinoa 14.00
young lettuces with hazelnut crisps, goat cheese and blood orange- fennel seed vinaigrette 9.50
beet salad with point reyes blue cheese, pear, sweet walnuts and gingerbread spices 10.75
caesar salad with hearts of romaine, garlic croûton and vella dry jack cheese 10.50
salad of baby artichokes with shaved hearts of palm, pomegranate, pistachio and lavender 10.75
scallops with garden greens, sunchoke, beet and sauce of preserved citrus and sauvignon blanc 30.00
winter style chicken cacciatore with mushrooms, marsala, soffritto and polenta 27.00
smoked pork sandwich with molasses coffee barbeque sauce, slaw and warm potato salad 15.50
farro ravioli with chestnut-ricotta, rosemary brown butter, spiced honey and saba 21.50
roasted pacific sturgeon with braised lentils, kale, green garlic and beurre rouge 28.00
smoked hampshire pork chop with cider glaze, caraway, crème fraîche and riesling braised cabbage 32.50
grass fed beef burger with cheddar, housemade bacon, steak onions and fries 16.50
executive chef matt greco
The organizer is not receiving any form of compensation from any of the event locations. This is purely a voluntary effort.
Please add 30% to your food bill for tax and tip.
Please note that the organizer may cancel any event anytime prior to a meetup event if the interest is low. Thank you for your understanding.