Our timeless Wine Country Salad at The Restaurant at Ponte
There is more happening at Ponte than bud break and baby bunnies, you know. Good things are happening at The Restaurant at Ponte in the form of a new, seasonal Spring menu. Chef Sal continues to take his inspiration from what’s fresh. His well-rounded selection of dishes is reminiscent of the globe, with influences from Japanese, Italian, Spanish and Californian cuisine. Here are a handful of just-added dishes that you simply mmmust try:
From the Starter Menu:
Crudo Trio – A selection of three portions of the most pristine fish: Hamachi with lemon basil vinaigrette and basil greens; Salmon with blood orange gastrique, radish and fennel; Ahi tuna with miso glaze, wasabi crème fraiche, cucumber and daikon radish. Pair with 2014 Vermentino.
From the Pizza Menu:
Salchicha – Wood-fired pizza topped with Spanish chorizo, capicolla ham, roasted red peppers, red onions, manchego cheese and mozzarella. Pair with 2012 Super T.
From the Entrée Menu:
Paella – A classic Spanish rice dish brimming with shrimp, clams, mussels, fish, chorizo, chicken, tomato herb broth, spring peas and pea sprouts. Pair with 2012 Tempranillo.
From the Salad Menu:
Tuscan – Mixed Italian greens topped with asparagus, prosciutto, piquillo peppers, asiago cheese and wild mushroom vinaigrette. We recommend adding free range chicken breast. Pair with 2014 Pas Doux.
And… a classic and always delicious Charcuterie and Cheese Platter: cured meats and cheeses, olives, spicy mustards, nuts, spiced pickles, pickled vegetables, house made lemon basil ricotta. Pair with 2011 Nebbiolo.
Charcuterie and Cheese Platter. Photo credit
Check out the full spring menu here.