Wente Vineyards, a Livermore Valley wine country gem, celebrates the one year anniversary of Executive Chef Matt Greco's arrival at The Restaurant at Wente Vineyards with a special menu that features Wente Estate raised cattle. From January 28th to February 3rd, The Restaurant will feature a special beef-themed prix fixe menu, as well as a la carte options, that showcases the culinary evolution and talents of Executive Chef Matt Greco.
The Wente family is taking sustainability to the next level by raising its own cattle. "We originally started the dry-aged beef program back in 1987, and continued it through 1990. To my knowledge, no one else in the Bay Area restaurant scene was using grass fed and organic beef at that time," said Wente Family Estates CEO Carolyn Wente. "But today, with the help of our incredibly talented Executive Chef, Matt Greco, we've been able to bring back this tradition and create some truly incredible flavors."
ESTATE BEEF WEEK MENU
Shank rillette with leek confit and celery root hay
Smoked texas style sausage with coffee molasses barbeque sauce
Croquette with grilled cabbage, raisins, zinfandel
Crispy clams in beef chorizo broth
Kale oil, bone-marrow butter and crouton
28 dry-aged short loin with béarnaise
olive oil roasted potatoes with sea salt and thyme
Mustard kale braised with bacon and onion
Apple pie with leaf lard crust
Brown butter ice cream
*Four Courses $75 per person, plus tax and gratuity
*Menu may have some variation
*Various beef dishes are also available a la carte