Ponte Family Estate Winery’s Smokehouse Restaurant Releases New Fall Menu

"The focus for this menu was comfort food,"replied Chef Stawinski when asked what to expect from the new menu. "I enjoy experimenting with fall produce and preparing dishes that include the heartier meats and flavors that this season has to offer."

In keeping with the tradition of using local growers and suppliers that use sustainable practices, the spiny lobster featured in the Lobster and Butternut Squash Risotto is from a local vendor that recently opened in the area. "It is important for us to support local growers and food suppliers that share our belief in using more ecologically sensible practices," says Chef Stawinski. "I'm really excited about these partnerships."

Some new dishes on the Beginnings menu are the Smoked Trout Fillet with pumpernickel bread points, Shrimp Fritter with kabocha squash puree, and Duck Confit with manchego cheese blini and cilantro pesto.

The Beginnings menu isn't the only place you will see the duck confit. Chef Stawinski created a pizza featuring duck leg confit with mozzarella and goat cheeses, and a main dish with duck leg confit, turnip and carrot risotto, and mirepoix oil.

Other new dishes on the Fall menu are a Butcher's Steak - with a red wine compound butter, wilted spinach and Chef's daily mashed potatoes - and the Gnocchi with red pepper & Humboldt Fog goat cheese.

There are also some old favorites to enjoy. The Baked Brie will return this season, and the Grilled Portabello Sandwich will grace the menu once again. "It has been about three years since we've offered a portabello mushroom sandwich," stated Chef Stawinski. "This one is a variation of the original recipe, but is sure to be a new favorite."

The Sweet Endings menu will feature desserts that are "rustic, warm and familiar," according to Chef Stawinski. "We are offering our version of a Sweet Potato Pie with toasted cinnamon marshmallows, and a Spiced Carrot Bread Pudding with fennel gelato and orange cream cheese drizzle. There is also an Apple-Cranberry Crisp for Two with a fennel gelato and micro chervil -perfect to share on a cool, crisp Fall day.

Prices range on the Beginnings menu from $8-$15 with Garden, Sandwiches and Wood-Fired Oven selections ranging from $6-$13. Mains will range from $16-$20 and Sweet Endings from $9-$14. Ponte wines are available by the glass or bottle along with soft drinks, coffee, hot teas, sparkling water, sangria, and imported and local bottled beer. The Smokehouse Restaurant is open daily from 11am to 5pm, and for brunch on Sundays from 10am to 2pm with lunch from 2pm to 5pm. Reservations are recommended and can be made by calling (951)694-8855 or by visiting www.pontewinery.com.

Can't make this event? Let our Media Relations Manager Linda Kissam arrange a private tour and lunch with our Chef and Winemaker at your convenience.

Photo: Chef Steve Stawinski prepares a savory dish for Ponte Winery guests