Twisted Rose Winery and Eatery

A fresh dill and goat cheese center rolled in a salmon fillet that is poached in our pomegranate green tea, then covered in a fire-roasted bell pepper and finished with a balsamic honey reduction sauce.

Poached in white wine then rubbed with olive oil then dusted with Parmesan cheese and grilled to perfection. Served with a house white wine zesty aioli.

Combination of our house marinated olives and fresh shaved meats, finished with the chef's bell pepper bowls stuffed with marinated mozzarella balls.

Mini baked apples that are stuffed with our homemade pulled pork and finished with our signature house red wine BBQ sauce.

Your choice of any three open-faced sandwiches.

Signature house capresse all diced, then marinated in our house white wine.

Shallot marmalade made with agave and finished with Gruyere cheese.

Prosciutto wrapped cucumber with a bourbon Dijon drizzle.

Slice of fire roasted bell peppers topped with a mango chutney.

Honey lime braised chicken, shredded and finished with a zesty guacamole sauce.

With romaine and iceberg lettuce, tomatoes, cucumbers, salami cheese and olive in a sun-dried tomato vinaigrette.

With spinach greens, julienne carrots, diced yellow pepper and curly swirl of radishes.

With romaine lettuce, cranberries, Asiago crackers, feta cheese and sunflower seeds.

With mixed spring greens, julienne apples, orange supremes and feta cheese.

Featuring sliced avocados, bacon and roasted tomatoes over a bed of spinach greens then garnished with fresh grated Parmigiano Reggiano.

Over our marinated turkey, melted with Gruyere and provolone cheese and finished with baby arugula greens and stone ground mustard. Served with kettle chips.

With sliced tomatoes and zucchini strips. Served with kettle chips.

With sliced pears and white cheddar cheese, garnished with romaine lettuce and mayo. Served with kettle chips.

With the chef's signature dressing then mixed with cranberries and applies inside a fresh croissant. Served with kettle chips.

With smoked Gouda and grilled tomatoes with iceberg lettuce. Served with kettle chips.

Rubbed with pure maple syrup, broiled and finished with a hint of spice this filet is served with a bed of sweet fruit rice aside fresh sauteed vegetables.

Signature chardonnay Alfredo sauce with fresh dill over our el dente noodles and garnished with four sauteed large shrimp.

Grilled to perfection our steak is finished with a poached pear in our house Cabernet wine and accompanied by our signature artichoke infuse smashed potatoes with fresh asparagus and floret cut carrots.

Chef's signature and soon to be famous raspberry and brandied cranberry bread pudding with a red wine reduction drizzle.

House made pink grapefruit and agave creme brulee finished with fresh mint and raspberries.

Fresh cheese cake stuffed in puff pastry, baked and finished with a macerated fruit in wine reduction.