Marinated ahi tuna paired with creamy avocado and sweet mango, drizzled with zesty wasabi aioli, all served atop crispy wontons for a perfect balance of flavor and texture 24
prosciutto - garlic oil - parmesan - lemon juice balsamic reduction
14fig jam - whipped gorgonzola - baby arugula - balsamic glaze
15burrata - arugula - heirloom cherry tomatoes - garlic oil - basil pesto - balsamic reduction
18classic fries 10
sriracha gorgonzola 12
lemon truffle 12
sweet potato 12
Winter Baked Brie
baked triple brie - cranberry-
mango compote - pecans - toasted
garlic crostini
19Spinach Artichoke Dip
Bacon + Shrimp
shrimp - fresh jalapeño - smoked applewood bacon - soy glaze
17Avocado 3 - Salmon 12 - Shrimp 10 - Chicken 8 - Steak 12
baby spinach - petite strip - grapes - apples - pecans - blue cheese crumbles - balsamic vinaigrette
27romaine lettuce - heirloom tomatoes - bacon - red onions - chicken - blue cheese crumbles - hard boiled egg - avocado - blue cheese dressing
24Roasted Beet Salad
yellow and red beets - candied pistachios - mandarin oranges - cranberries - goat cheese - baby arugula - mixed berry vinaigrette
21Soup of the Day 12
Cream of Jalapeño Soup 11
four cheese tortellini - lemon cream sauce - tomatoes - mushrooms - spinach - parmesan - basil - balsamic glaze -
281/2 lb. angus brisket-chuck blend - bbq sauce - lettuce - onion - tomato - choice of cheese - french fries
22Fish 'N' Chips
beer battered mahi mahi - cole slaw - french fries - tartar sauce
25sandwiches served with classic fries- sub or salad 4 gf bun 4 gf pasta 4 upgrade specialty fries 2
GF Cauliflower Crust add 5
alfredo sauce - mozzarella - garlic shrimp - mushrooms - onions - tomatoes - basil - lemon
23RANCHO CAPISTRANO WINERY
San Juan Capistrano lunch Menu
Menu by Chef Adrian de la Torre iii
gf- gluten friendly
consumer advisory: consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illnesses.