Dinner Menu

 

Appetizers

Charcuterie

A variety of imported cheeses & meats, served with honeycomb, nuts, fruits. Served with freshly baked bread.
Winemaker’s suggested pairing – 2014 Sangiovese

Roasted Brussel Sprouts & Cauliflower

Topped with pancetta and balsamic glaze.
Served with freshly baked bread.
Winemaker’s suggested pairing – 2014 Big Fred Red

Salads

Caprese Burrata

Fresh burrata cheese, smoked speck, heirloom tomatoes, and baby arugula, topped with EVOO and balsamic glaze. Served with freshly baked bread.
Winemaker’s suggested pairing – 2017 Cantata

Deconstructed Wedge Salad

Hearts of romaine, drizzled with house-made blue cheese dressing, topped with cherry tomatoes, Stella gorgonzola cheese, candied bacon, avocado, and chives. Served with freshly baked bread.
Winemaker’s suggested pairing – 2014 Sangiovese

Entrees

Chicken Picatta

Sautéed chicken in a white wine, lemon caper sauce. Served with seasonal vegetables.
Winemaker’s suggested pairing: 
 2017 Vermentino

Chicken Marsala

Sautéed chicken in a marsala wine & wild mushroom sauce. Served with seasonal vegetables.
Winemaker’s suggested pairing: 
 2014 Estate Sonata

Angel Lemon Shrimp

Shrimp sautéed in a white wine garlic sauce, with angel hair pasta. Served with seasonal vegetables.
Winemaker’s suggested pairing: 
 2017 Vermentino

Rigatoni & Bolognese

Fresh rigatoni topped with a meatball and homemade bolognese sauce, finished with locally grown basil. Served with freshly baked bread.
Winemaker’s suggested pairing: 
 2017 Anti Riserva Zinfandel

Linguini & Clam Sauce

Fresh linguini served with clams in a butter wine sauce, sprinkled with locally grown basil. Served with freshly baked bread.
Winemaker’s suggested pairing: 
 2016 Chardonnay

Stuffed Shells

Shells stuffed with herb ricotta, topped with creamy wild mushroom sauce and chives.
Winemaker’s suggested pairing: 
 2015 Tempranillo

Gourmet Pizza

Surf & Turf

Homemade pizza sauce and mozzarella cheese topped with garlic shrimp and spicy sausage, finished with locally grown basil.
Winemaker’s suggested pairing: 
 2016 Viognier

Napoletena

Freshly baked pizza topped with fresh wild baby arugula, thinly sliced smoked speck, and burrata cheese, finished with a homemade balsamic glaze.
Winemaker’s suggested pairing: 
 2014 Concerto

R&R

Mozzerella & asiago cheese, topped with portobello mushrooms, rosemary, and finished with a light drizzle of truffle oil.
Winemaker’s suggested pairing: 
 2015 Estate Brunello Di Sangiovese

Desserts

Limoncello Cake

Winemaker’s suggested pairing: 
Prosecco

Tiramisu

Winemaker’s suggested pairing: 
Moscato Di Asti

Cannoli

Winemaker’s suggested pairing: 
Moscato Di Asti

Beverages

San Pelligrino Sparkling

Small $2.50
Large $3.00

San Pelligrino Sparkling
Blood Orange, Lemon or
Orange

$2.50

Aqua Panna, 1 liter

$6.00

Coffee

$3.95

Espresso

Solo $4.00
Doppio $6.00

Coke, Diet Coke or 7-Up

$2.00

Beer Selections

Ballast Point Sculpin IPA

Draft $9.00

Russian River Brewery Rotating Selection

Draft $10.00

Refuge Blood Orange Wit

Draft $8.00

Peroni Italian Lager

Draft $7.00

Wiens Brewing Co.
Seasonal Rotating Selection

Draft $8.00

Iron Fire Local Craft
Seasonal Rotating Selection

Draft $8.00

Pliny the Elder

Draft $10.00

A gratuity of 18% will be added for parties of 8 or more.

Testimonials

What People are Saying…

“These are the best reds in the Valley”

Barbara D. | Fallbrook

“The food at the Trattoria is amazing”

Shannon F. | Marina Del Rey

“I come here every time I visit Temecula”

Jim F | Phoenix

“The view, the wine, it doesn’t get any better”

Paul G. | Las Vegas

Hours of Operation

~ Tasting Room ~

Sunday - Thursday: 11am-6pm

Friday & Saturday: 11am-8pm

~ The Trattoria ~

Sunday - Thursday: 11am-6pm

Kitchen: 12pm-5pm

Friday & Saturday: 11am-8pm

Lunch: 12pm-5pm

Dinner: 5pm-8pm