Menu for Wine Cask

Desserts 2013
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Dinner Menu 2013
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Lunch 2013

Desserts 2013

Desserts

9.00 Bread Pudding Bourbon-salted caramel

7.00 Butterscotch Pudding Whipped cream, fleur de sel

11.00 Chocolate- Chevre Doughnuts Mcconnell’s cappuccino ice cream

10.00 Strawberry Tarte basil cream, strawberry jam, strawberry sorbet

10.00 Ojai Pie Chiffon cake, orange and vanilla custard, chocolate, fresh citrus

12.00 Warm Chocolate Chip Cookie Pie Chocolate sauce, vanilla ice cream

7.00 Ice Cream & Sorbet Two scoops

Cheese & Charcuterie Plate

Taleggio, Italy Aged cow’s milk, sweet, tangy and robust Options: Trio of cheese, Cheese & charcuterie, Trio of cheese (16.00) , Charcuterie (prosciutto, sopprasetta & dry salami) (14.00) , Cheese & charcuterie (28.00)

Minuet, California Cow and goat’s milk, combined with crème fraîche, flavorful, triple crème Options: Trio of cheese, Cheese & charcuterie, Trio of cheese (16.00) , Charcuterie (prosciutto, sopprasetta & dry salami) (14.00) , Cheese & charcuterie (28.00)

Cabra Al Romero, Spain Aged goat’s milk, semi-soft, smooth and sweet with rosemary Options: Trio of cheese, Cheese & charcuterie, Trio of cheese (16.00) , Charcuterie (prosciutto, sopprasetta & dry salami) (14.00) , Cheese & charcuterie (28.00)

Pittig Aged Gouda, Holland Cow, aged 4 yrs, crunchy, sweet and nutty Options: Trio of cheese, Cheese & charcuterie, Trio of cheese (16.00) , Charcuterie (prosciutto, sopprasetta & dry salami) (14.00) , Cheese & charcuterie (28.00)

Scharfe Maxx, Switzerland Cow, sharp, smooth, fruity and pungent swiss Options: Trio of cheese, Cheese & charcuterie, Trio of cheese (16.00) , Charcuterie (prosciutto, sopprasetta & dry salami) (14.00) , Cheese & charcuterie (28.00)

Fourme D’Ambert, France Raw cow’s milk blue, faint bitter flavor, soft and crumbly texture Options: Trio of cheese, Cheese & charcuterie, Trio of cheese (16.00) , Charcuterie (prosciutto, sopprasetta & dry salami) (14.00) , Cheese & charcuterie (28.00)

Pilota, France Cow and sheep’s milk, smooth, creamy and mild Options: Trio of cheese, Cheese & charcuterie, Trio of cheese (16.00) , Charcuterie (prosciutto, sopprasetta & dry salami) (14.00) , Cheese & charcuterie (28.00)

Afterwards

12.00 ‘08 Bonny Doon ‘Vinferno‘ Grenache Blanc/ Roussanne, Arroyo Seco

14.00 ‘10 T. Barton ‘Reserve‘ Sauternes, Bordeaux, France

8.00 Sandeman ΄Rich Cream Oloroso‘ Sherry

8.00 Mas Amiel 6 Year Maury (Grenache Noir), France

12.00 Graham's 10 Year Tawny Port, Portugal

17.00 Graham's 20 Year Tawny Port, Portugal

24.00 Graham's 30 Year Tawny Port, Portugal

30.00 Graham's 40 Year Tawny Port, Portugal

18.00 Graham's Sampler Tawny Port, Portugal (1Oz. Pour of 10, 20, 30)

12.00 De La Guerra Dessert Cocktail Reposado tequila, frangelico, kahlua, cream sherry rinse

Dinner Menu 2013

Firsts

8.00 Farmer’s Market Mixed Greens Shepard Farm’s field greens, roasted pistachios, Medjool dates, honey-mint vinaigrette, whipped parmesan

12.00 Kale Salad Toasted sunflower seeds, blackberries, avocado, plum-balsamic vinaigrette

15.00 Root Salad Roasted market beets and carrots, shaved fennel, goat cheese, tarragon emulsion

13.00 Jerk’ Tuna Jamaican ‘jerk’ spice marinade, wax beans, peanuts

15.00 Crispy Chicken Wings Braised peacock farms chicken eggs, wild cress

14.00 Rabbit Sausage Pappardelle Asparagus, blistered tomato & blood orange

12.00 Grilled Lamb Sweetbreads Swiss chard, house thyme butter, pan jus

14.00 House Cured Steelhead Gravlax Mud creek ranch citrus, shaved radish, smoked steelhead roe, pumpernickel crisp

Chef’s Daily Specials

8.00 Market Soup

12.00 House-Made Terrine

Mains

24.00 Mushroom Risotto Exotic mushrooms, organic watercress, grana padano cheese

28.00 Pan-Seared Local Whitefish Artichoke hearts, black mussels, wild mushrooms, chervil, verjus

27.00 Crispy Skin Salmon Celery root, apple & bacon gratin, clover sprouts, saffron jam

29.00 Seared Ahi Tuna Poached parsnips, crispy bitter greens, herbed bread crumbs, lemon vinegar, Joelle olive oil

29.00 Seared Diver Scallops Glazed beets, wild mustard greens, burnt tangerine

26.00 Pan Roasted Free Range Roasted Chicken Crispy potato, rapini, wild berry jus

28.00 Duck Cassoulet ‘Trio’ White beans, duck leg confit, braised pork cheek, farpoint ranch sausage

30.00 Double-Cut Kurobuta Pork Chop Pickled roots, red cabbage ‘gazpacho,’ grain mustard foam

38.00 Grilled Lamb Chops Spanish black beans, sautéed dandelion greens, watermelon radish, pecorino sauce

38.00 Grilled Wagyu New York Strip Roasted shallots, fingerling potatoes, baby carrots, ‘Chaparral’ broth

Chef Brandon Hughes

Wine Cask Restaurant Dinner Tuesday - Sunday from 5:30 pm (Closed Monday)

Intermezzo Bar-Café Daily From 4pm, Saturdays noon - close (Closed Sunday)

Wine Cask Restaurant Lunch Tuesday-Friday, 11:30-2 pm (Closed Sunday)

Private Dining In The Riviera Room Reservations for Groups of 10 – 28

Lunch 2013

Signature Starters

14.00 Wine Cask Crispy Calamari Roasted garlic cloves, cilantro-lime aioli

12.00 Tuna Tartare Pink Himalayan salt, avocado, cucumber, tangerine

9.00 Sweet Potato Fries Sweet chili BBQ sauce

Soup & Salads

6.00 Farmer’s Market Tomato Soup Basil oil, parmesan crisp

8.00 Farmer’s Market Green Salad Tom Shepard field greens, roasted pistachio, Medjool dates, honey-mint vinaigrette, whipped parmesan

12.00 Kale Salad Toasted sunflower seeds, blackberries, avocado, plum-balsamic vinaigrette

14.00 Cobb Salad Hearts of romaine, grilled chicken, avocado, blue cheese, tomato, house-made bacon and creamy roasted garlic dressing

16.00 Salade Niçoise Herbes de provence crusted & seared ahi tuna, organic Santa Barbara field greens, fingerling potatoes, haricots verts, crispy capers, hard-boiled egg and black olive vinaigrette

15.00 Santorini Salad Marinated chicken medallions drizzled in olive oil with butter lettuce, avocado, diced tomatoes and toasted pine nuts

15.00 Root Salad Roasted market beets and carrots, shaved fennel goat cheese, tarragon emulsion

15.00 Salmon Salad grilled salmon, local field greens, heirloom tomatoes, haricot verts, hard-boiled egg, Niçoise olives, Joelle olive oil, fresh lemon wedges and grilled bread

10.00 Baby Spinach Salad Cherry tomatoes, house-made ricotta, sourdough croutons, dill vinaigrette Options: Grilled chicken breast (+4.00) , Grilled salmon (+5.00)

9.00 Caesar Salad market romaine, garlic croutons, shaved Grana Padano and Spanish white anchovies Options: Grilled chicken breast (+4.00) , Jumbo grilled prawns (+7.00)

Mains

18.00 Dungeness Crab & Sweet Corn Cakes Baby frisee avocado, piquillo pepper vinaigrette, hollandaise

18.00 Buttermilk Fried Chicken roasted leek & mascarpone mashed potatoes, rosemary mustard glazed baby carrots, Syrah pan jus

18.00 Filet Mignon Enchiladas Black bean risotto, tomatillo-avocado salsa cacique cheese, sour cream

18.00 Flat Iron Steak (Medium) arugula, cherry tomatoes, red onion, balsamic

19.00 Pan-Seared Whitefish Medium artichoke hearts, wild mushrooms, black mussels, chervil, verjus

13.00 Blat House-smoked bacon, fresh arugula, market tomatoes, avocado, house aioli on toasted sourdough with seasoned fries

Flatbreads

10.00 Pepperoni Fresh mozzarella, tomato sauce

12.00 Market Fresh tomatoes, mozzarella, goat cheese, roasted garlic, basil

14.00 Taco Truck Carnitas, cotija cheese, pasilla chilies, onion, cilantro

14.00 Thai Grilled chicken, peanut sauce, ginger, scallions, sweet-chili, cilantro

14.00 Greek Roasted lamb, feta cheese, greek salad, olives, tazhiki yogurt

15.00 Exotic Mushroom & Pancetta Mascarpone cheese, spicy greens

18.00 Prosciutto & Arugula Humboldt fog cheese, oven-dried tomato

14.00 Artichoke Artichoke hearts, pesto, toasted pine nuts, mozzarella

14.00 Country French Fingerlings, pilota cheese, bacon, caramelized onions

Wine Cask Burgers

12.00 The Cask House aioli, melted cheddar, caramelized onions Options: Seasoned fries, Mixed greens

14.00 The Italian Burrata cheese, crispy salami, sundried tomatoes, black olive-caper tapenade Options: Seasoned fries, Mixed greens

15.00 Riviera Swiss cheese, fresh avocado, house-smoked bacon, slivered red onions Options: Seasoned fries, Mixed greens

14.00 Fiesta Queso fresco, grilled jalapenos, cream cheese guacamole, cilantro lime aioli Options: Seasoned fries, Mixed greens

16.00 Blue Black pepper, point Reyes blue cheese, crispy pancetta, onion marmalade Options: Seasoned fries, Mixed greens

12.00 The Chicken (The Un-Burger) Grilled chicken breast, house-made ricotta, avocado, watercress, pesto, garlic aioli Options: Seasoned fries, Mixed greens

Menu for Wine Cask

Desserts 2013

Desserts​

Cheese & Charcuterie Plate​

Afterwards​

Dinner Menu 2013

Firsts​

Chef’s Daily Specials

Mains​

Chef Brandon Hughes

Lunch 2013

Signature Starters​

Soup & Salads​

Mains​

Flatbreads​

Wine Cask Burgers​

Partner Sites:

Desserts

Cheese & Charcuterie Plate

Afterwards

Firsts

Mains

Signature Starters

Soup & Salads

Mains

Flatbreads

Wine Cask Burgers