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Entrees

Mushroom and Sausage Bolognese
on fettuccini noodles and topped with parmesan

Meatballs Wellington
with mozzarella, puffed pastry, and marinara

Mushroom Crostini
cremini and portabella, roasted garlic and queso over Camina crostini (V, Vegan on Request) 

Beef Stracotto
An Italian pot roast slow cooked with carrots, celery, tomatoes, and Italian herbs, served over creamy polenta

Creamy Artichoke Chicken 
slow cooked thighs in a creamy artichoke heart and asiago sauce served over crispy house potatoes (GF)

Market Shrimp Scampi 
zucchini and linguini noodles with fresh veggies (V, Vegan on Request) 

Niman Ranch Burger
with beer cheese, crispy onions and arugula on a Tin Room bun, served with smashed potatoes

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Starters & Shared Plates

Fresh Spring Roll
with pistachio dipping sauce (Vegan & GF)

Puffed Pastry Baked Brie
with caramelized onions and Camina baguette (V, Vegan on Request)

Cheese and Charcuterie Plate
with house-made red wine crackers

Twice-Baked Potatoes
with an almond based butternut squash aioli & topped with pine nuts (Vegan & GF)

Walnut Meat Stuffed Jalapeños
(V, GF, Vegan on Request)

Meatballs Shakshouka
pork meatballs with a North African tomato and bell pepper sauce, topped with feta (GF)

Pickled Artichoke and Ham Empanadas
with asparagus and mixed cheeses

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Soups & Salads

French Onion Soup
(Vegan on Request)

Pickled Beet Salad
with bacon, almonds and queso fresco (GF)

Wine Time Salad
with candied walnuts, red onion, gorgonzola and dried cranberries (GF)

Chopped Wedge Salad
blue cheese, bacon, red onion and cherry tomatoes

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Flatbreads

Tomato Basil
with mozzarella (V)

Jalapeno and Artichoke
with red onion, roasted tomatoes, and mozzarella (V, Vegan on Request)

Italian Sausage & Prosciutto
with cremini mushrooms and red sauce

Rocket
with brie, prosciutto, arugulas, and fresh fruit

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