Laurentia Vineyard & Winery offers a variety of different boards, shared plates, & artisan flatbreads. Our menu is updated frequently to reflect the flavors of the season. The culinary team uses fresh, quality ingredients to create both seasonal and staple menu items, most of which are made in-house from scratch.
Limited Fall Menu
CHEESE OR COMBO BOARD
Assortment of local and artisan crafted meats & cheeses, house pickled vegetables, dried fruit, sea salted nuts, assorted crackers
20-25
Add Baguette $3
Roasted Garlic Hummus Plate
Seasonal vegetables, olive mix, ciabatta bread
12 GF
Seafood Plate
Lobster claw, white wine poached shrimp, cocktail sauce, lemon, drawn butter
17 GF
Extra Claw $7
Roast Beet & Goat Cheese Salad
Pistachios, mandarin oranges, Pinot Noir vinaigrette
12 GF
Chocolate Truffle Bomb Cake
Espresso caramel, & whipped cream
8
ARTISANAL BOARDS
CHEESE OR COMBO BOARD
Assortment of local and artisan crafted meats & cheeses, house pickled vegetables, dried fruit, sea salted nuts, assorted crackers
20-25
Add Baguette $3
SMALL PLATES
Bacon Roasted Brussels Sprouts
Garlic, onion, aged balsamic vinegar
12 GF
Baked Brie
Served warm, spiced granola, apple jam, warm baguette
14
Seafood Plate
Lobster claw, white wine poached shrimp, cocktail sauce, lemon, drawn butter
17 GF
Extra Claw $7
Stuffed Portobello
Sage sausage & parmesan risotto, red wine reduction
14 GF
Roasted Garlic Hummus Plate
Seasonal vegetables, olive mix, ciabatta bread
12 GF/V
SALADS
Poached Pear Salad
Shaved shallots, gorgonzola cheese, pepitas, dried cherry, honey Riesling vinaigrette
11 GF
Roast Beet & Goat Cheese Salad
Pistachios, mandarin oranges, Pinot Noir vinaigrette
12
FLATBREADS
Roasted Apple & Squash
Goat cheese spread, roasted apples & butternut squash, pecans, kale, parmesan
16
Fig & Brie
Fig jam, brie, smoked pork belly, balsamic drizzle
16
Pepperoni
Pomodoro sauce, thick sliced pepperoni, Italian cheese blend
16
Wild Mushroom
Herb roasted mushroom, toma, parmesan, arugula, truffle oil
16
LARGE PLATES
Butternut Squash Ravioli
Brown butter, onions, sage, parmesan
15
Veal & Shiitake Meatloaf
Truffle roasted fingerling potato hash , arugula, red wine demi-glace
18 GF
Orange Thyme Glazed Salmon
Roasted sweet potato & fall vegetables, toasted almond slices
18 GF
Chili Spice Roasted Mahi-Mahi
Cumin scented cous cous, roasted peppers, caramelized onion confit
18
SWEETS
Pumpkin Cheesecake Trifle
Pound cake, whipped pumpkin cheesecake mousse, whipped cream, cinnamon sugar dust
9
Chocolate Truffle Bomb Cake
Espresso caramel, & whipped cream
8
Executive Chef: William Davis
All tables are first come, first serve. Walk-ins only.