RESTAURANT MENU

Our menu reflects a seasonal, farm driven approach to modern California cuisine at the Restaurant at Leoness Cellars. Ingredients are sourced in small quantities and change regularly based on availability. The menu below reflects current offerings and is subject to change. Guests planning their visit can pair dining with wine tastings.

IMPORTANT DINING NOTES

(E) Contains Eggs, (N) Contains Nuts, (S) Sesame, (VE) Vegan, (VT) Vegetarian, (GF) Gluten Free, (AGF) Available Gluten Free (includes all fries), (DF) Dairy Free. (R) Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Not all ingredients are listed.

Please inform your server of any food allergies.

Restaurant seating requires a food and beverage minimum of $40 per person for parties of eight or more.

Friday through Sunday dining. Reservations required.
View hours and reserve a table.

Starters

BLUEFIN TUNA TARTARE

24

(E) (R) (DF) Bubu Arare, fried capers, quail egg, black garlic mayonnaise, dragon’s breath soy Recommended wine pairing: 2024 CS Mélange de Blanc

HOUSE-MADE HUMMUS

19

(AGF) (DF) (VE) (S) Naan dashi, triple spun hummus, pomegranate seeds, Leoness Signature Meyer Lemon Olive Oil Recommended wine pairing: 2024 CS Dry Rosé

DUCK LIVER MOUSSE

22

(E) (AGF) Port wine, dried bing cherries, whole grain mustard, cornichons, olives, brioche toasts Recommended wine pairing: 2024 CS Dry Rosé

SOFT SHELL CRAB

24

(AGF) (DF) Lightly breaded & fried on top of arugula, heirloom tomato & brioche, served w/ crispy prosciutto & a fresh herb & citrus remoulade Recommended wine pairing: NV Brut Méthode Traditionnelle

KUROBUTA PORK BELLY

24

(AGF) Sous vide w/ Star Anise, red wine & cinnamon, gingersnap & molasses crust, served w/ creamy polenta & natural reduction blackberry gastrique Recommended wine pairing: 2021 CS Mourvedre

FURIKAKI SEARED HAMACHI & WATERMELON GAZPACHO

26

(GF) (DF) (R) (S) (N) Seared hamachi, chilled watermelon gazpacho, English cucumber, heirloom tomato, avocado, Ostera Caviar Recommended wine pairing: 2024 CS Sauvignon Blanc

Salads

DE PORTOLA POWER SALAD

17

(N) (GF) (VT) Quinoa, kale, pepitas, sun-dried cherries, pomegranate, goat cheese, beets, butternut squash, candied walnuts, Viognier-maple vinaigrette Recommended wine pairing: 2024 CS Mélange de Blanc

LEONESS SIGNATURE CAESAR SALAD

19

(AGF) (E) (R) Parmesan dressing, Spanish anchovy, lemon wedge, house crouton, shaved pecorino Recommended wine pairing: 2024 CS Mélange de Blanc

Protein Add On:

Mary’s Farm organic chicken 9 | Grilled top sirloin steak 12 | Shrimp 15

Bacon parmesan fries served with dipping sauces and a bottle of red wine at Leoness Cellars

Hand-cut fries

(AGF) Our fries are prepared to order in the traditional way with duck fat and served with chipotle lime ketchup, garlic aioli and Cajun aioli

NATURAL

14

BACON PARM

16

CAJUN

15

TRUFFLE

16

GORGONZOLA

16

Entrées

SHRIMP SCAMPI LINGUINE

38

Pancetta, garlic, white wine, cream, lemon, capers, sugar snap peas, parmesan Recommended wine pairing: 2024 CS Viognier

PISTACHIO CRUSTED DIVER SCALLOPS

45

(GF) (N) Parsnip purée, tomato relish, citrus butter pan drippings, échalote frite Recommended wine pairing: 2024 CS Dry Rosé

PAN SEARED BAJA STRIPED BASS

39

(AGF) (ADF) Lemon-herbed pearl pasta, pea purée, petite green salad tossed in a savory yuzu-miso vinaigrette Recommended wine pairing: 2024 CS Sauvignon Blanc

GRILLED CREEKSTONE NEW YORK STEAK “BLOCK CUT” 12 OZ.

49

(GF) Humboldt Fog Goat Cheese Potato Pavé, Gai Lan, cognac peppercorn bordelaise, Leoness C-salt, horseradish butter, roasted garlic Recommended wine pairing: 2020 CS Syrah

SHELLFISH PAELLA

42

(AGF) (R) Lobster, PEI mussels, prawns, scallop, Spanish chorizo, chicken thigh, saffron arborio rice, fennel, tomato, parsley Gremolata, aioli crostini Recommended wine pairing: 2021 CS Compilation

WILD MUSHROOM CARNAROLI RISOTTO

32

(GF) Crisp pancetta, aged parmesan, pea sprouts Recommended Wine Pairing 2024 CS Mélange de Blanc

GRILLED CREEKSTONE NEW YORK STEAK “BLOCK CUT” 12OZ.

49

(GF) Humboldt Fog Goat Cheese Potato Pavé, Gai Lan, cognac peppercorn bordelaise, Leoness C-salt, horseradish butter, roasted garlic Recommended Wine Pairing: 2020 CS Syrah

GRILLED IBERICO PRESA STEAK

49

(AGF) (ADF) Marinated in blackberry & garlic marinade, silky black bean purée w/ orange, fennel, arugula, & Manchego salad, dressed in a sherry-citrus vinaigrette & finished w/ a blackberry demi Recommended wine pairing: 2021 CS Mourvedre

CASCADE CREEK NAPA VALLEY LAMB LOIN

46

(AGF) Rosemary crust, eggplant, potato, corn & edamame succotash, Spring carrot purée, curly endive, port wine & fresh fig demi Recommended wine pairing: 2021 CS Meritage

PAN-SEARED MAPLE LEAF FARMS DUCK BREAST

38

(GF) (DF) (N) Candy-striped beet purée, garlicky Rainbow Swiss chard, dried cherry demi-glace, toasted pepita crumble Recommended wine pairing: 2020 CS Syrah

Accompaniments

ASPARAGUS & PROSCIUTTO

15

(E) (GF) Charred asparagus, crispy prosciutto, 24-month aged pecorino, cured egg yolk essence

POTATO PURÉE

12

(VT) (GF) Super whipped potato, whole butter, petite gaufrette

WILD MUSHROOM

18

(GF) (DF) Shallots, porcini powder, bacon

DOUBLE FRIED BRUSSELS SPROUTS

18

(GF) Pickled red onions, parmesan cheese, pancetta, Kefaloia feta

Artisan cheese and charcuterie board with cured meats, cheeses, bread, and accompaniments at Leoness Cellars

CHARCUTERIE

45

(N) Collection of artisan cheeses including sheep, goat, cow milk, smokey blue, Manchego & aged cheddar, cured & smoked meats including Speck ham, Spanish chorizo, Capicolla, Finocchiona Salami, Compilation Conserva w/ accompaniments of grain mustard, sea salt crackers, toasted baguette, breadsticks, Greek & Spanish olives

See You At Leoness Cellars

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