Exceptional Dining
In the heart of downtown Grand Junction
A dining experience unlike any other. Here at the Winery Restaurant, you’ll enjoy first-class service, an exquisite menu, and a unique environment.
Winery Beginnings
Hardwood Smoked Salmon
with capers, diced onion and horseradish sauce
Shrimp Cocktail
six prawns with our tequila lime cocktail sauce
Scallops Wrapped In Apple Wood Smoked Bacon
with apricot red chili glaze. choose how many you would like!
Whitefield Mushrooms In Garlic Butter
a Winery staple for over 40 years
Calamari
golden fried, with a tequila lime cocktail sauce
Macadamia Nut Encrusted Wheel Of Brie
deep fried and served with New York flatbread
Assorted Cheese Sampling
assortment of cheeses: “Four Fat Foul-St. Stephen” triple cream(cow), New York. “Carr Valley 120 day Cave Aged Cheddar” (cow) Wisconsin. “Little Boy Blue” (sheep) Wisconsin. “Bermuda Triangle” (goat), California. with seasonal fruit preserve, crostini, water biscuits, pickles and olives .
Seafood Bisque
a creamy blend of lobster and crab with sherry
Winery Classic Primo Platter
artichoke filled with our mushrooms with a side of cajun popcorn shrimp
All Natural Aged Steaks
All Natural New York Strip
12-ounce :: no hormones or antibiotics, aged and broiled to your liking
All Natural Ribeye
14-ounce :: no hormones or antibiotics, generous cut, aged and broiled
All Natural Filet Mignon
6-ounce :: USDA Choice, no hormones or antibiotics, wrapped in apple wood smoked bacon
Blue Cheese Encrusted Filet Mignon
6-ounce all natural hormone and anti biotic free, blue cheese encrusted with a port wine reduction
Filet Oscar
6-ounce all natural, no hormones no antibiotics, filet mignon and asparagus, covered in a lobster and crab newburg sauce
Classic Winery Fare
Prosciutto Wrapped Pork Tenderloin Filets
oven roasted with apples and apple gastrique
All Natural Colorado Lamb Chops
All Natural Antibiotic and Hormone Free Lamb from Colorado with a burgundy and lingonberry reduction and crispy pancetta
Pecan, Spinach and Goat Cheese Stuffed Chicken Breast
with Rooted Gypsy Farms Pesto
Mixed Grill – Tournedos And Sea Scallops
tournedos of beef tenderloin with a mushroom cognac sauce and pan seared sea scallops with macadamia nut spinach pesto
Vegetarian Stuffed Red Bell Pepper
roasted red bell pepper stuffed with falafel, topped with goat cheese and finished with spicy tomatillo sauce, can be made vegan w/o cheese
Seafood
Chilean Black Sea Bass
garlic white wine pan sauce, arugula and blackened cherry tomatoes
Smoked Salmon And Broccoli Alfredo
with tri-color fettuccine
Four Shrimp Tempura
Four Tempura Shrimp
Shrimp Alexander
breaded and baked shrimp with parmesan and served with shallot beurre blanc
Alaskan King Crab Legs
1 1/2 lbs. with drawn butter
9-ounce Bay of Fundy Canadian Lobster Tail
the world’s most sought after lobster with drawn butter
Organic Scottish Fresh Salmon Fillet
hormone, antibiotic, pollutant and color free bio-sustainable salmon-wrapped with applewood smoked bacon, roasted asparagus spears and meyer lemon crème fraiche
Ports
Grahams 40 Year
Taylor Fladgate 10, 20, 30, 40 Year
Presidential 10 Year
Canyon Wind
Cockburn Special Reserve
Cognac
Martell Vsop
Hennessy Vs
Courvoisier Xo
Courvoisier Vs
Remy Martin
Nevan (vanilla)
Sherry
Harvey’s Bristol Cream
Osbourne Sherry
Armangnac and Grappa
Armangnac – Cerbois
Grappa – G. Bertagnolli
Brandy
Christian Brothers
St. Remy Napoleon
B and B
Benedictine
Grand Marnier
Grand Marnier
Grand Marnier Cent Cinquantenaire
Dessert Wines
Anemoi Iapx
a late harvest Pinot Grigio from Palisade served by the bottle (375 ml.)
Inniskillin Icewine
from Niagra on the Lake, Canada and served by the bottle (375 ml.)
Desserts
Homemade Apple Crisp
With streusel topping and whipped cream.
Enstrom’s Ice Cream
Toffee Lovers or Tahitian Vanilla
New York Style Cheesecake
With fresh strawberries in sauvignon blanc
The Palisade
The Winery’s signature dessert, a five layer chocolate mousse pie: Oreo cookie crust, chocolate crownie, chocolate ganache, chocolate mousse, white chocolate drizzle and a chocolate sail all served on a seedless red raspberry sauce
Vanilla Créme Brulee
Made with Vanilla Cognac
Tuaca Root Beer Float
Tuaca Vanilla Citrus liqueur, Enstrom’s Tahitian Vanilla and Mug root beer
Leopold’s Blackberry and Tahitian Vanilla Ice Cream
Tahitian Vanilla from Enstrom Candies and blackberry liquor from Leopold’s in Denver