The Vineyard Rose Evening Menu

Dinner Menu - Vineyard Rose

Dinner is served seven days a week at South Coast Winery Resort & Spa's Vineyard Rose Restaurant between the hours of 5:30 pm to 9 pm 

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



Crab Gruyere Gratin: Baked Crab Gruyere Cheese, Baby Heirloom Tomatoes, Pepper Pancetta with Parmesan Toast Points -16

Crisp Calamari & Shrimp: Caper-Garlic Aioli -15

Wild Mushroom and Chiv-a-lini: Crimini, Shitake, Chiv-a-lini Sausage, French Onion Broth, Shaved Parmesan -14

Coconut Shrimp: Pineapple, Kale Slaw, Sweet Chile Sauce -12 

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

Golden Bear Charcuterie: Artesian Salami, Prosciutto, Grilled & Roasted Vegetables, Local Honeycomb with a Selection of Cypress Grove Cheeses: Humboldt Fog, Lamb Chopper and Mignight Moon - 20

Add a Flight of any 3 South Coast Wines for Two - 35

Soups & Salads

Sundried Tomato Soup: Slow Roasted Tomatoes and Peppers, Basil Oil - 8

French Onion Soup: Gratin Gruyere Cheese -10

Clam Chowder: Clams, Sweet Corn, Bacon-Lobster Cream - 9

Caprese Salad: Heirloom Tomatoes, Fresh Mozzarella, Smoked Almonds, Chili Oil, Port Reducation -8

Heart of Caesar: Romaine Heart, Baby Heirloom Tomatoes, Parmesan Cheese, Caeser Dressing and Grissini - 8

Wedge Salad: Baby Heirloom Tomatoes, Sliced Egg, Diced Bacon, Blue Cheese Crumbles - 10

Vineyard Rose Salad: Baby Greens, Cucumbers, Farmstead Goat Cheese, Tomatoes, Grapes, Dried Cranberries, Candied Pecans, White Balsamic - 8

Featured Items

Pesto Fusilli: Cherry Tomatoes, Brocollini Tips, Summer Squash, Pearl Onions with Extra Virgin Olive Oil and Fresh Pesto -26 (Add Grilled Shimp or Chicken - 32)

Winemaker Recommended Pairing- 2013 Tempranillo Rose

Wild Mushroom & Duck Linguini: Duck Confit, Fine Herbs, Green Peas, Pearl Onions with SCW Champagne Cream Sauce and Crispy Leeks - 28

Winemaker Recommended Pairing – 2011 South Coast Rolling Hills Syrah

Shelton Farms Chicken: Oven Roasted with Brown Rice Pilaf, Sauteed Broccolini and Pan Jus -28

Winemaker Recommended Pairing- 2012 South Coast Reserve Chardonnay

Pan Seared Scallops: Fennel Pollen Dusted with Cauliflower Couscous, Heirloom Carrots and Citrus Beurre Blanc - 36

Winemaker Recommended Pairing – 2014 South Coast Sauvignon Blanc

Catalina San Dabs: Cornmeal Dusted with Red Quinoa, Green Beans Almandine and Brown Butter Caper Sauce - 26

Winemaker Recommended Pairing – 2013 South Coast Grenache Blanc

Market Catch: Herb Roasted Marble Potatoes, Brussels Sprouts, Rainbow Swiss Chard, Citrus Beurre Blanc and Grilled Lemon - 33

Winemaker Recommended Pairing – 2011 South Coast Sans Chene Chardonnay

Skuna Bay Salmon: White Wine & Butter Poached, Chimichurri. Nicoise Salas with Green Beans, Tomato, Marinated Olives, Marble Potatoes, Halved Egg - 33

Winemaker Recommended Pairing – 2014 South Coast Sauvignon Blanc


California All Natural Angus Beef Filet Mignon: House Cured Bacon, Herb Mashed Potatoes, Seasonal Vegetables, Bearnaise and Mushroom Demi-Glace - 42

Winemaker Recommended Pairing – 2012 Wild Horse Peak Cabernet Sauvignon

Double Cut Pork ChopGruyere Delmonico Potatoes, Sauteed Green Beans, House-made Apple Sauce - 32

Winemaker Recommended Pairing- 2009 WIld Horse Peak Syrah

Lamb Sirloin: Bone-In, All Natural Sirloin with Forbidden Black Rice, Yellow Wax Beans and Red Wine Reduction - 46

Winemaker Recommended Pairing - 2012 Wild Horse Peak Zinfandel

Prime Rib: Loaded Salt Baked Potato, Seasonal Estate Vegetables, Au Jus, Creamed Horseradish Slow Roasted Medium Rare to Medium Temperature -38 *Based Upon Availability*

Winemaker Recommended Pairing- 2010 Wild Horse Peak Petite Sirah

All Natural New York Steak: Twice Baked Potato, Shaved Brussels Sprouts, Crispy Carrots, Tart Cherry Demi-Glace - 40

Winemaker Recommended Pairing- 2012 Wild Horse Peak Meritage

Land & Sea: New York Steak & Cold Water Lobster Tail Chili Butter Sauce, Seasonal Accompaniment - 58

*Substitute with California Natural Filet Mignon 68

Winemaker Recommended Pairing – 2012 Wild Horse Peak Merlot

2012 South Coast Reserve Chardonnay


Peet's fresh Roasted Coffee: 3.00

Soft Drinks or Lemonade:  2.50

Ice Tea or Tropical Tea:  2.50

Juices: 3.00

Hot Tea: 3.00

Hot Chocolate : 3.00

Why Limit Happy to an Hour? 
Extended Happy “Hours” Monday through Friday 3:00pm-5:30pm
Join us for “Happy Hours” with discounted appetizers, local draft beers and select South Coast wines.  Offer valid ONLY in the Vineyard Rose Lounge.
Follow Happy “Hours” with dinner in the Vineyard Rose Restaurant.

Marvelous Mondays
Every Monday 5:30pm-9:00pm
Enjoy Half Priced Bottles of Award Winning Selected Wines with the Purchase of Two Entrees.

Celebrate in Style
Dine in our Semi-Private Room at the Vineyard Rose for a large party event with delicious cuisine and award winning wine. Whether it’s a business dinner, birthday, rehearsal dinner or corporate holiday, we have just the setting to accommodate your party of 8 to 25 guests with custom menus to fit your budget.

Wine & Dine
For those who truly love to dine, our culinary team offers a front row seat into their world with a special “Chef’s Table Dinner”. The Vineyard Rose Chefs create a custom five-course menu just for you.  Our expert Winemakers then pair each course with our award winning wines to heighten the dining experience to another level. Whether it’s a special celebration or an intimate affair, our Chef’s Table dinner for 2 to 8 guests will define the art of fine cuisine with a memorable evening of food and wine for only $135 per person.  Advance reservations required.

The South Coast Culinary Team is proud to support Local & Regional products including a “Field to Fork” from our Estate Garden. A charge of $3 will be applied to any split menu item. A 20% service charge will be applied for parties of 7 or more. We apologize, but we are unable to split checks for large parties over 7 guests.