Menu

River Vine

River Vine Hours:
Wednesday – Sunday
7:30 a.m. to 2 p.m.- serving breakfast, brunch, and lunch all day

Monday-Tuesday
7:30 a.m. to 10:30 a.m.- serving breakfast

Reservations are recommended! Please call 707.575.7350

All guests and staff in our restaurants are required to wear a face mask indoors when you’re not eating or drinking, and when you’re moving about the restaurant.

Menu selections and prices are subject to change based on availability.

Gluten Free breads available upon request for an additional charge.

BREAKFAST

MINI CINNAMON SUGARED DONUTS applejack custard sauce 10

STEEL CUT OATMEAL AND QUINOA COOKED WITH COCONUT MILK  topped with brown sugar, dried cranberries, cinnamon 12

LEMON RICOTTA PANCAKES Bellwether Farms ricotta, huckleberry compote, pure maple syrup 16
-short stack 12

VINTNERS RESORT COUNTRY BREAKFAST  two eggs any style, cajun spiced potatoes, Village Bakery whole wheat or
sourdough toast, your choice of Hobbs’ pork links, chicken-apple sausage
or Applewood smoked bacon  19

EGGS BENEDICT  poached eggs, toasted Village Bakery Bakery English muffin, Meyer
lemon hollandaise, Cajun spiced potatoes  20
-The Canadian with Hobbs’ Canadian bacon 24
-The Garden with smashed avocado and oven dried tomatoes 24
-The Pacific with smoked salmon and spinach   24

VEGETARIAN SCRAMBLE  choice of two eggs or tofu, caramelized onions, black beans, spinach,
mushrooms, roasted red peppers, avocado, Cajun spiced potatoes,
Village Bakery whole wheat or sourdough toast   16

DENVER OMELET  Hobbs’ applewood smoked ham, sautéed onions and peppers,
cheddar cheese, served with Cajun spiced potatoes, Village Bakery
whole wheat or sourdough toast   18

HUEVOS RANCHEROS  black beans, La Tortilla Factory handmade tortillas, two eggs any style,
cheddar cheese, avocado, cilantro sour cream, ranchero sauce  17
– Add house made chorizo 4

TOASTED BAGEL AND ATLANTIC SMOKED SALMON 18
cream cheese, fried capers, red onions, arugula

 

LUNCH

TOMATO SOUP WITH GRILLED CHEESE SANDWICH Village Bakery sourdough, Valley Ford Creamery Hwy 1 cheese  16

Di STEFANO BURRATA  caponata, arugula, pine nuts, EVOO, garlic roasted ciabatta 16

WHOLE LEAF CAESAR SALAD garlic croutons, anchovy garlic dressing, boquerones, Parmigiano Reggiano  13
-Add roasted chicken breast  6
-Add 3 roasted gulf prawns  9

ROASTED BEET SALAD  arugula, chèvre, toasted sunflower seeds, balsamic vinaigrette  14

BLACKENED SHRIMP TACOS  La Tortilla Factory handmade tortillas, slaw, chipotle salsa, cilantro crema 17

MACRO BOWL quinoa, avocado, black beans, roasted yams, beets, pickled red onion, hummus, oven dried tomato, spinach, red wine vinaigrette, caponata GF V 17
-Add tofu 3
-Add roasted chicken breast 6

FRIED “ROCKY” CHICKEN SANDWICH  house made slaw, chipotle aïoli, sweet potato fries 18

LOCAL PETRALE SOLE DORE (egg battered and griddled) basmati rice pilaf, sautéed spinach with roasted garlic, caper butter sauce 28

SPAGHETTI BOLOGNESE  ground Angus beef, roma tomatoes, celery, carrots, Parmigiano Reggiano  19

8 oz PRIME ANGUS BEEF BURGER  20
or BEYOND BURGER 17 V
served with Costeaux Bakery Brioche Bun,  homemade zucchini pickles, French fries with choice of pepper jack or cheddar cheese
ADD: avocado or Hobbs’ bacon $2/ea.
SUB: sweet potato fries $1 additional charge

DESSERT
SALTED CARAMEL POT DE CRÈME 11
PIE OF THE DAY A LA MODE  12