The Vineyard Rose Restaurant Lunch Menu in the heart of Southern California Temecula Valley Wine Country

Lunch Menu - Vineyard Rose

Lunch is served at South Coast Winery Resort & Spa's Vineyard Rose Restaurant  from

11:30 am to 3 pm Monday — Friday

11:30am to 3:30pm Saturday & Sunday

For reservations, please call 951-587-9463.
Or Reserve a Table Now online.

Beginnings

Scallop Crudo: Estate Pink Grapefruit Supremes, Chile Essence & Chives - 15

Crisp Calamari & Shrimp: Caper-Garlic Aioli  - 13

Braised Mushrooms: Onion Broth, Chivalini Sausage & Parmesan - 12

Roasted Baby Beets & Humboldt Fog: Balsamic Local Honey and Pistachios -12

Marinated Grilled Artichoke: Flat Bread Balsamic Pearl Onions, Parmesan & Crispy Prosciutto - 13

Loaded Potato Chips: Blue Cheese, Bacon, Tomato & Green Onions -11

Golden Bear Charcuterie: Artesian Salami, Duck Prosciutto, Grilled & Roasted Vegetables, Purple Moon & Midnight Moon Cheeses - 20

Add a Flight of any 3 South Coast Wines for Two -30

Roasted Pepper & Sundried Tomato: Crème Fraiche -8

French Onion: Gratin Gruyere Cheese - 8

Sweet Corn & Clam Chowder: Bacon-Lobster Cream -9

Heart of Caesar: Romaine Heart, Baby Heirloom Tomatoes, Grissini, Caesar Dressing, Parmesan Cheese-11

Wild Arugula Salad: Gala Apples, Pears, Mandarin Oranges, Ruby Cuvee Pickled Onions, Sliced Almonds, Point Reyes Blue Cheese, Temecula Valley Blood Orange Vinaigrette -12

Vineyard Rose Salad: Baby Greens, Cucumbers, Farmstead Goat Cheese, Tomatoes, Grapes, Dried Cranberries, Candied Pecans, White Balsamic - 12

Add to any Salad: Chicken -7  Salmon -10

South Coast Chef’s Salad: Iceberg-Romaine Mix, Salami, Sundried Tomatoes, Fried Chickpeas, Fig & Pearl Onion Chutney, Shaved Midnight Moon with Classic Balsamic Vinaigrette - 16

Specialty Pizzas

Meritage: Italian Sausage, Pepperoni, Bacon, Smoked Pork, Ground Beef & Mozzarella Cheese - 16

Margarita: Fresh Tomato, Mozzarella Ovaline Cheese & Basil - 15

Spicy Aloha: Jalapeño, Ham, Pineapple, White Onion - 16

Santa Rosa: Goat & Mozzarella Cheese, Prosciutto, Caramelized Pears, Mushrooms & Onions -16

Chipotle Barbeque Chicken: Red Onion, Mozzarella, Avocado, Cilantro & Chipotle Barbeque Sauce Drizzle -16


Sandwiches

South Coast Signature Burger: SCW Cabernet Mushrooms, Caramelized Onions, Roasted Green Chiles and Aged White Cheddar on a Brioche Bun with House-made Roasted Garlic & Herb Chips -16

Chicken Prosciutto Sandwich: Arugula, Ruby Onions, Sundried Tomatoes & Drake Farm Goat Cheese Spread on a Brioche Bun with a side of Dried Fruit and Lemon Orzo Pasta Salad -15

Kobe Beef Brisket: Slow Roasted Chipotle BBQ Beef Brisket on a Brioche Bun, Coleslaw, Tobacco Onions & Mojo Potatoes -16

French Beef Dip: Swiss Cheese, Caramelized Onions, Garlic Spread, Au Jus with House-made Roasted Garlic & Herb Chips- 15

Artisan Grilled Cheese: Gruyere, Smoked Gouda, Irish White Cheddar, Grilled Estate Squash and Spinach on Parmesan Crusted Sourdough with Roasted Pepper & Sundried Tomato Soup -14 

Entrees

Peppered Skuna Bay Salmon: Grilled Artichokes, Baby Heirloom Tomatoes, SCW Charmoula, Seasonal Estate Vegetables - 23

Winemaker Recommended Pairing – 2010 South Coast Group Therapy

Capellini ala Fresca: Estate Vegetables, Mozzarella Ciligene -18

Add Chivalini Sausage -23

Winemaker Recommended Pairing- 2009 South Coast Sangiovese

Flat Iron Steak: Mushrooms, Carter Estate Vegetables, Fingerling Potatoes, Crispy Onions & Blue Cheese  - 23

Winemaker Recommended Pairing- 2010 South Coast Anniversary Cuvee


Shelton Farms Chicken: Lemon & Fresh Herb Half Chicken, Sautéed Fennel, Pears, Wild Rice, Local Honey & Whole Grain Mustard Drizzle -23

Winemaker Recommended Pairing- 2012 Wild Horse Peak Chardonnay

 

  • The South Coast Culinary Team is proud to support Local & Regional products including a “Field to Fork” from our Estate Garden. There will be a $3 charge for split menu items and a 20% service charge applied to parties of 7 or more.