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.
STARTERS
BAKED BRIE
single cream brie, honey roasted grapes, granola crumble, stone fire mini na’an
14
HUMMUS
served with fresh bread, olives, seasonal vegetables
10
Fire Roasted Brussel Sprouts
caramelized onion, sundried tomato, parmesan, aged balsamic vinegar
9
Wild Game Warm Sausage Board
duck, pheasant, boar sausages, olive medley, smoked sea salt roasted nuts, stone ground mustard
20
SALADS
WINTER MIX
mixed greens, toma cheese, honey roasted nuts, fennel, mandarin oranges, dried cherry vinaigrette
11
ROASTED BEET SALAD
roasted beets, mixed greens, toasted pecans, goat cheese, ice wine vinaigrette/em>
11
ARTISANAL BOARDS
CHEESE, CHARCUTERIE, OR COMBO BOARD
An Assortment of Local and Artisan Crafted Meats & Cheeses served with House Pickled Vegetables & Accompaniments
20-24
FLATBREADS
Fig & Brie Flatbread
Fig jam, brie, smoked pork belly bacon, balsamic drizzle
15
Pepperoni Flatbread
Thick sliced pepperoni with shredded mozzarella, parmesan, and pomodoro sauce
15
ROASTED MUSHROOM
rosemary goat cheese, truffle arugula pesto
15
CHICKEN PESTO
Slow roasted chicken, basil pesto, sundried tomato, three-cheese blend
15
ENTRÉES
LOBSTER RAVIOLI
lobster, chardonnay cream sauce, basil oil
18
PORK OSSO BUCCO
sage polenta cake, baby carrots, pan gravy
16
CEDAR PLANK SALMON
roasted pepper risotto, parmesan roasted fennel, dry cherry balsamic reduction
15
TENDERLOIN WELLINGTON
bread bowl, wild mushrooms, cabernet demi, micro greens
16
DESSERT
BROWNIE FONDUE
Shortbread cookies, pretzels and pound cake
9
Executive Chef: William Davis
If you’d like to order take-out in advance, please email scott@laurentiawinery.com to place your order.