Menu

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