GOURMET EXPRESS LUNCH
First Course Baby Lettuce Salad with Candied Walnuts and Smoked Goat Cheese in a Honey Cider Vinaigrette Suggested Wine: Pine Ridge Chenin Blanc~Viognier Blend 2011 $9 Glass ~or~
Soup du Jour Please ask your server for today’s freshly prepared soup and wine pairing
Entrée Choices Roasted Beef Tenderloin on Black Truffle Potato Cake with Onion Ribbon and Cambozola Cheese Suggested Wine: Jericho Canyon “Creek Block” Cabernet Sauvignon 2007 $17 Glass ~or~
Grilled Pork Tenderloin stuffed with a Wild Mushroom Polenta on Pan Roasted Vegetables in a Truffle Port Reduction Suggested Wine: Russian Hill Pinot Noir 2009 $16 Glass ~or~
Coriander Seared Breast of Chicken in a Wild Mushroom Pappardelle Pasta Garnished with Pesto Suggested Wine: Luna Sangiovese 2011 $13 Glass ~or~
Grilled Salmon on Banana Fingerling Potatoes and Sautéed Baby Spinach in a Coconut Curry Broth topped with Calamari Salad Suggested Wine: Laird Family Estate Chardonnay 2009 $15 Glass ~or~
Winter Squash Polenta with a Spinach‐Ricotta Portabella and Yam Stuffed Gypsy Pepper in a Tomato‐Basil Coulis Suggested Wine: Swanson Pinot Grigio 2010 $10 Glass
Freshly Created Wine Train Desserts
All Lunch Entrées served with Chef’s accompaniments.
Coffee and Tea are included with your meal. Espresso $4 ~ Cappuccino $5 ~ Soft Drinks $3 Assorted Juices $3 ~ Mineral Water $3
Food and beverage prices include sales tax. Thank you.
Kelly Macdonald Executive Chef
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