OCRW DINNER
BEGINNINGS- CHOICE OF
Soup du Jour
Chef's Daily Seasonal Inspiration
Crispy Pork Belly
Cannellini Bean Ragout, Soy-Yuzu Reduction
The Winery House Salad
Baby Greens, Candied Walnuts, Blue Cheese, Red Grapes, Tomatoes, Apples,
Dijon Mustard Vinaigrette
MAIN COURSE- CHOICE OF
Maine Scallop & Wild White Shrimp
English Pea & Sundried Tomato Risotto, Beurre Blanc
Thyme & Garlic Roasted Mary's Chicken
Mushroom Gnocchi, Baby Carrots, Snap Peas, Truffle Jus
Zinfandel Braised Beef Shortribs
Prosciutto Asparagus, Carrot Infused Couscous, Zinfandel Reduction
Grilled 12oz Prime Flat Iron Steak
Grilled Asparagus, Yukon Gold Mashed Potato, Maitre D' Butter
*Upgrade to an 8oz Filet Mignon for a supplemental $10
DESSERT- CHOICE OF
Chocolate Mousse Cake with Seasonal Berries
Tahitian Vanilla Bean Crème Brûlée
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.