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
double cream brie, local honey, mixed berry jam, almond cherry granola, stone fire mini na’an
Pairs with 2018 Estate Chardonnay
14
HUMMUS TRIO
lemon basil, roasted pepper, garlic, served with seasonal vegetables and bread basket
12
Crab Risotto Stuffed Portobello
mixed greens, herb oil, red pepper coulis
Pairs with 2018 Field Blend Pinot Noir
13
Crispy Duck Wings
fried in duck fat, brown sugar and red wine glaze, raincoast crackers, pickled vegetables
Pairs with 2016 American Pinot Noir
13
SALADS
Mixed Greens
assorted berries, goat cheese, herb toasted pecans, citrus riesling vinaigrette
Pairs with 2019 Estate Riesling
11
Poached Shrimp
quinoa, arugula, radish, chickpeas, english peas, cucumber, rose vinaigrette
Pairs with 2019 Estate Rosé
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
Pairs with 2016 American Pinot Noir
15
Pepperoni Flatbread
Thick sliced pepperoni with shredded mozzarella, parmesan, and pomodoro sauce
15
WILD MUSHROOM
roasted mushroom, toma, arugula, truffle oil
Pairs with 2018 Estate Cabernet Sauvignon
15
CHICKEN PESTO
slow roasted chicken, basil pesto, sundried tomato, three-cheese blend
15
ENTRÉES
Goat Cheese & Lemon Ravioli
fresh basil, roasted cherry tomato sauce
Pairs with 2019 Estate Unoaked Chardonnay
14
Maple Pork Tenderloin
fingerling potato and onion hash, whole grain mustard cream
Pairs with 2016 American Pinot Noir
15
Barramundi
pan-seared, asparagus and spring onion cous cous, grapefruit beurre blanc
18
Prime Beef Brisket Sliders
Rosemary and red wine braised, challah bun, gorgonzola vegetable slaw
Pairs with 2018 Estate Cabernet Sauvignon
16
DESSERT
Tres Leche Donuts
triple milk soaked, maple bacon, caramel, blueberry and lemon curd
9
S’mores Hot Chocolake Cake
toasted marshmallow, red wine chocolate sauce, whipped cream
9
Executive Chef: William Davis
All tables are first come, first serve. Walk-ins only.