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Sample Menus (Actual menus change daily)                                                                                                                                

Toll Free: 866.991.VINO (8466)   Local: 706.867.4060   Email: events@montaluce.com



Dinner Lunch Sunday Brunch Sunday Supper Event Hors d'oeuvres Three Tiered Sample Banquet
 
Soups & Salads  
   
BABY HEAD LETTUCE  -Red onion, black walnuts, pecorino romano, roasted garlic/red wine vinaigrette
BABY ARUGULA SALAD  -Point Reyes blue cheese, marcona almond, Georgia peach/bacon dressing
CAULIFLOWER SOUP -Cured pork belly, sorrel, crème fraiche
DUCK CONSUME - Duck foie gras, cherry, young mustard
   
Starters  
   
HOUSE CURED BRESAOLA -Mint, lemon, celery, sourdough
BEEF SHORT RIBS -Locall polenta, swiss chard, pearl onions
DIVER SCALLOPS -Vanilla cream corn, roasted blueberry compote
COPPA di TESTA-Pickled cabbage, radish, parsley
   
Mains  
   
COLUMBIA RIVER KING SALMON  - Lady peas, baby spinach, cherry tomatoes, meyer lemon
BERKSHIRE PORK CHOP  -Collard greens, heirloom peas, "smoked" apple
WOOD OVEN ROASTED CHICKEN & LITTLE NECK CLAMS - Potato confit, roasted shallots, pole beans, natural jus
CAP of BEEF - Cauliflower, heirloom tomato confit, trumpet royale mushroom
COLORADO BEEF SHORT RIBS - Local polenta, Swiss chard, pearl onion
HOUSE MADE POTATO GNOCCHI -Smoked sumburst farms trout, boiled p-nuts, kale, lemon
ALASKAN HALIBUT -Artichoke, fennel, olive, grapefruit
PEKING DUCK BREAST -Chanterelle mushrooms, fava beans, pickled figs
   
Dinner Lunch Sunday Brunch Sunday Supper Event Hors d'oeuvres Three Tiered Sample Banquet
 

SMALL PLATES

  
BABY HEAD LETTUCE -Red onion, black walnuts, pecorino romano, roasted garlic/red wine vinaigrette
BABY ARUGULA SALAD -Point Reyes blue cheese, marcona almond, Georgia peach/bacon dressing
CAULIFLOWER SOUP -Cured pork belly, sorrel, crème fraiche
CRISPY CALAMARI -House cured olives, grilled lemon vinaigrette
POMMES FRITES -Summer truffle aioli, sarvecchio
HOUSE CURED BRESOALA -Mint, lemon, parsley, olive oil, Wisconsin parmesean
   

FLATBREADS

 
   
DUCK CONFIT -Pickled cherries, smoked gouda
SMOKEY MOUNTAIN PROSCIUTTO -Roased peach, parmesean, balsalmic vinegar
MARGARITA -
   

SANDWICHES

 
   
FRIED BOLOGNA -Homemade mortadella, mustard, and sourdough
LEVIGNE REUBAN -Sauerkraut, pickled raddicchio, provolone, ciabatta
EGG SALAD -Pickled begetables, sourdough Add Benton's bacon
JUMBO LUMP CRAB CAKE -Remolude, crisp romane, heirloom tomoato, English muffin
   

MAINS

 
   
COLUMBIA RIVER KING SALMON  - Lady peas, baby spinach, cherry tomatoes, Meyer lemon
BERKSHIRE PORK LOIN -Collard greens, heirloom peas, "smoked" apple
WOOD OVEN ROASTED CHICKEN  - Potato confit, roasted shallots, pole beans, natural jus
FLAT IRON STEAK - Cauliflower, tomato confit, oyster mushrooms
BEEF SHORT RIBS - Local polenta, Swiss chard, pearl onions
HOUSE MADE POTATO GNOCCHI - Smoked sunburst farms trout, boiled p-nuts, kale, lemon
DIVER SCALLOPS - Vanilla cream corn, broccollini, roasted blueberry compote
   
Dinner Lunch Sunday Brunch Sunday Supper Event Hors d'oeuvres Three Tiered Sample Banquet
 

Small Plates
Country TOAST, nutella, fresh cream
Hearts of ROMAINE, crispy pancetta, Parmigiano-Reggiano, Hanson Farms cherry cherry tomatoes, balsamic-tomato vinaigrette
Mixed BABY ORGANIC GREENS, honey-tarragon vinaigrette, roasted baby beets, orange segments, Pecorino-Toscano
Crispy CALAMARI & BANANA PEPPERS, tomato-pepper rouille
Jumbo LUMP CRAB CAKE, caper-remoulade, baby organic arugula, vin cotta
San Marzano TOMATO SOUP, five cheese wood oven flatbread

Wood Oven Flatbreads

“MARGHERITA,” Hanson Farms tomatoes, fresh mozzarella, pesto
Organic baby SPINACH, applewood smoked BACON, mozzarella, shallots

Main Course

Ciabatta FRENCH TOAST, local peach syrup, fresh chantilly cream, smoked bacon
“STEAK & EGGS”, grilled marinated skirt steak, marscapone scrambled eggs, roasted potato
GEORGIA COASTAL SHRIMP & DAY BOAT SCALLOPS, spring asparagus, five cheese orecchiette
BUCCATINNI with VEAL MEATBALLS, San Marzano tomato and basil sauce, Parmigiano-Reggiano
Thinly sliced, marinated BEEF TENDERLOIN on fresh baked focaccia, lemon-caper remoulade, shaved red onion

Dolce

ARBORIO RICE PUDDING - with warm caramel sauce
TIRAMISU
CHOCOLATE & PISTACHIO SEMIFREDDO
CANOLO - ricotta, orange zest, chocolate chips
MASCARPONE CHEESECAKE - rich chocolate sauce
CHOCOLATE & ALMOND PANNA COTTA - caramel, fresh cream
Le Vigne exclusively serves Kahwa Roasting Company coffee & espresso and Mighty Leaf hot and iced teas.

 

 
 
 

Sunday Supper Club at

Le Vigne - 5:00pm-9:00pm 

$26

Antipasti
Insalta Mista, organic baby greens, vine-ripened Hanson Farm's tomato, shaved Parmigiano Reggiano, and balsamic-tomato vinaigrette

Secondo
Lasagna Bolognese or Braised Pork Shank with Creamy Polenta and Summer Vegetables

Dolce
Chef's Choice

 

 
Dinner Lunch Sunday Brunch Sunday Supper Event Hors d'oeuvres Three Tiered Sample Banquet
Dinner Lunch Sunday Brunch Sunday Supper Event Hors d'oeuvres Three Tiered Sample Banquet
 

Cold

• Assorted Italian Meats & Vegetable Salads (Serves 25-30 people) ($190.00)
• Assorted Italian and local Cheeses, Seasonal Fruits (Serves 25-30 people) ($190.00)
• House Hot Smoked Wild Salmon, Walnut & Local Honey Encrusted, Vin Cotto (Serves 10-15 people)($85.00)
• House Cold Smoked Wild Salmon, Arugula, Lemon, Italian Parsley, Extra Virgin Olive Oil (Serves 10-15 people) ($85.00)
• Assorted Seasonal Vegetable Bruschetta/Crostini ($10.00/dozen)
• Carpaccio of Beef Tenderloin, Arugula, Parmigiano Reggiano, Extra Virgin Olive Oil (Individual Plates, $2.75 each)
• Jumbo Shrimp Cocktail, Salsa Marie Rose ($22.00/dozen)
• Prosciutto and Marinated Melon (Serves 10-15) ($45.00)

Hot

• Sweet Grass Dairy Goat Cheese Ravioli with Wild Mushroom Sauce & Grano Padano Cheese (Serves 10-15 people) ($60.00) (Hot)
• Mini Jumbo Lump Crab Cakes, Roasted Red Pepper-Basil Sauce, Basil Oil ($36.00/dozen)
• Prosciutto Wrapped Shrimp with basil & honey remoulade ($22.00/dozen)
• Mushroom “Arancini” with Crème Fraiche, Basil Pesto, & Smoked Mozzarella ($18.00/dozen)
• Truffled Potato Croquettes filled with Mozzarella, Roasted Pepper Sauce ($15.00/dozen)
• Parmesan Encrusted Chicken Cutlets, Tomato-Basil Puree ($17.00/dozen)
• Mini Wood Oven Flatbreads:
  1. House Smoked Salmon, Arugula, Lemon Crème Fraiche ($36.00/dozen)
  2. Grilled Sausage $ Broccoli Rabe ($36.00/dozen)
  3. Vine Ripened Cherry Tomatoes, Mozzarella, & Basil ($32.00/dozen)
  4. Wild Mushroom, Smoked Mozzarella ($36.00/dozen)

 
Dinner Lunch Sunday Brunch Sunday Supper Event Hors d'oeuvres Three Tiered Sample Banquet
 

Argento (Silver)

Antipasto

Polenta con Funghi, Crispy Polenta Cake with Mushrooms Ragout, Mascarpone, & Italian Parsley
OR
Zuppa D’Aglio, Garlic Soup with House made Croutons, Crème Fraiche, & Chives

La Pasta

Risotto ai Funghi, Organic Mushroom Risotto with Parmigiano Reggiano
OR
Bucatini alla Putanesca, Bucatini Pasta with San Marzano Tomatoes, Capers, Garlic, House Marinated Olives, & Basil

Dolce

Torta di Limone e Cioccolata Bianca, Organic Lemon & White Chocolate Tart

$40.00 per person


D’Oro (Gold)

Antipasti

Tortina di Granchio, Jumbo Lump Crab Cake with Locally Grown Field Greens & Stone Ground Mustard Vinaigrette
OR
Carpaccio di Manzo, Carpaccio of Beef Tenderloin with Organic Arugula, Parmigiano Reggiano, Extra Virgin Olive Oil, and Flatbread Crisps

Primi Piatti

Risotto di Zucchini e Basilico, Zucchini and Basil Risotto with Grano Padano Cheese
OR
Ravioli con Formaggio di Capra, Pomodori Arrosti, Sweet Grass Farms Goat Cheese Ravioli with Wood Oven Roasted Tomato & Basil Puree

Secondo

Pollo alla Saltimbocca, Pan Roasted Organic Chicken Breast layered with Spinach, Prosciutto di Parma, and Fresh Mozzarella in a Crimini Mushroom Sauce
OR
Pesce Fresco All’ Acqua Pazza, Seasonal Fresh Fish slow-poached in an herb infused Tomato Broth

$65.00 per person


Platino (Platinum)

Antipasti

Salmone Affumicato con Noci e Miele, Walnut and Honey Encrusted House Smoked Salmon with Organic Arugula and Vin Cotto
OR
Bresaola d ’Anatra con Arancia Sanguina, House Cured Duck Bresaola, Organic Field Greens, & Blood Orange Vinaigrette

Primi Piatti

Risotto Nero con Calamari Fritti, Black Risotto with Crispy Calamari
OR
Ravioli di Ricotta con Sugo di Cinghiale, Ravioli filled with House made Ricotta, Wild Boar Sauce

Secondi Piatti

Filetto di Manzo farcite con Spinaci e Pomodori Secchi, Medallions of Black Angus Beef Tenderloin stuffed with Spinach and Sun Dried Tomatoes, Potato
Gratin, Organic Seasonal Vegetable Accompaniment
OR
Osso Bucco di Vitello con Potate al Rosmarino e Gremolata, Braised Veal Shank, Rosemary Roasted Potatoes, Gremolata Crust

Dolce

Semifreddo di Pistacchi e Cioccolata, Pistacchio and Chocolate Semifreddo

$95.00 per person

 
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© 2008 Montaluce Winery and Estates Tilt Built
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