The Vineyard Rose Evening Menu

Dinner is served seven days a week at South Coast Winery Resort & Spa's Vineyard Rose Restaurant between the hours of 5:30 pm to 9 pm 

For reservations, please call 951-587-9463.  
 
Openers

4X Golden Bear Charcuteries
Angels Truffle Salamui, Duck Prosciutto, Berkshire Lomo, Humboldt Fog,
Purple Moon, Lamb Chopper, Dried Fruit, Tree Nuts 30
Add a Flight with any 3 South Coast Wines for Two 55

Calamari
Caper-Garlic Aioli 15

Tarragon Beet & Drakes Chèvre 
Cucumber, Temecula Valley Olive Oil,
Micro Celery Salad 16 

Penn Cove Black Mussels
Maitre’d Butter Broth, Grilled Focaccia 18 

Portobello Mojo Satay
Vegetable Yuza Slaw 12

Sweet Potato Poutine
Topped with Duck Confit, Red Eye
Sauce, Mozzarella Curd 15 

Crisp Chinese Long Beans 
Agave Drizzle, Hawaiian Lava Salt, 
Chili-Ponzu Sauce 13 

Next

Clam Chowder
Clams, Sweet Corn, Bacon Lobster Cream 9 

Heirloom Tomato and Strawberries
Drake’s Purple Haze, Black Pepper Balsamic, Arugula Glass 8 

South Coast Caesar
Hearts of Romaine, Sea Salted Egg, Spanish White Anchovy, Parmesan Cheese, Grissini 11

Grilled Treviso
Watermelon Mint Relish, Temecula Valley Lemon Oil 10 

Quinoa “Leaf” Salad
Celery Leaf, Parsley Leaf, Sorghum, Estate Radish, Honey Ginger Vinaigrette 10 

Vineyard Rose Salad
Field Greens, Cucumbers, Roasted Grapes, Dried Cranberries, Local Chèvre, Candied Pecans, White Balsamic Vinaigrette 12 

Fork “N” Knife 
Toasted Lentils with North African Sumac (V) 
Eggplant, Blistered Tomatoes, Baby Corn, Pickled Watermelon Radish, Water Cress Blooms 18 

Black Garlic Tagliatelle
Fresh Made Pasta, Large White Beans, Tiny Turnips, Black Garlic Sauce 18 
Add Chivalini Sausage, Chick or Shrimp 23 

Citrus Roasted Shelton Chicken
Preserved Citrus Butter, Glased Edamame, Bagna Cauda 28 

Sorghum-Crusted Skuna Bay Salmon
Sorted Grains, Pea Tendrils, Orange Braise Fennel 32 

Pink Peppered Local White Sea Bass
Chorizo Potatoes, Chimmichurri Sauce 33

Lamb T-Bone
Fruit Mostrada Couscous, Basil-Cilantro Emulsion, Micro Mint Salad 38 

Double-Cut Pork Chop
Gruyere Delmonico Potatoes, Green Bean Almandine, House-made Chardonnay Apple Sauce 32 

Flat Iron
10 oz Flat Iron with Caramelized Leeks, Charred Tomatoes, Tatsoi, Brown Butter 36

“Never-Ever” Filet
7 oz Filet with Pickled Forger Mushrooms, Yukon Mash, Soarito 42

CAB Prime Rib
10 oz Prime Rib with Marinated Beets, Crisp Potato Dumpling 38
*Based Upon Availability*

Dry Age Rib Eye
12 oz Rib Eye with Porcini-Sottocenere Steak Fries, Asparagus 50