ENOTRIA’s Executive Chef Lance Carlini brings to your table one of Sacramento’s most exciting dining experiences.

With unique creativity, seasonal ingredients and classical technique being displayed on each menu, our chef offers you a great selection of cuisine to be accompanied by some refreshing wines selected by Wine Director Matthew Lewis

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WINE BAR LUNCH AND DINNER MENU

 

FIRST COURSE

California Olives garlic, shallots, fresh herbs, red chili flakes, extra virgin olive oil   6

Lemon Gnocchi wild mushrooms, sundried tomatoes, sage cream sauce   12

Mac and Cheese truffle oil, three cheese Mornay sauce, toasted breadcrumbs   10

Ahi Tuna Tartar kohlrabi, avocado mousse, chili infused sesame oil, crispy wonton   13

Clam “Chowder” house-cured pancetta, cream, herbs   12

Sweetbreads winter citrus, brown butter, herbs   12

Artisan Cheese Plate daily offerings, dried apricot, tomato preserve, mixed nuts, crostini   16

Raw Oyster Selection sherry mignonette       each  3          half dozen  15          dozen  25

 

SOUP AND SALAD

Daily Soup cup   6        bowl    8

Heirloom Beet Salad mache, maple mustard vinaigrette, lemon chevre mousse, candied walnuts   8

Chicory Salad fennel, citrus mint vinaigrette, Cara Cara oranges, Pt. Reyes Original bleu cheese    8

Caesar Salad whole romaine leaves, Caesar dressing, parmesan cracker, crouton, hard-boiled egg   7
add grilled chicken  +3          add grilled shrimp  +5           add boquerones white anchovies   + 1

 

MAIN COURSE

Fresh Fish daily fish selection   A.Q.

Pappardelle Pasta cauliflower, sundried tomatoes, spinach, wild mushrooms, bechamel cream sauce   14
add grilled chicken  +3          add grilled shrimp  +5

Cioppino clams, mussels, fresh fish, prawns, onions, bell peppers, spiced tomato broth, grilled bread   19

Fresh Fish Tacos corn tortillas, cabbage slaw, tapitio lime crèma, pico de gallo and guacamole   12

Steak Sandwich carmelized onions, bleu cheese, arugula, whole grain mustard aioli   14

Boulevard Burger grilled red onion, butter leaf lettuce, tomato, Dijon mustard, herb aioli   13

choice of bleu, havarti, or white cheddar cheese           add bacon   +1.5

steak sandwich and burger served with choice of truffle fries or mixed green salad

DESSERT

Pear Cranberry Crisp Fresh Bartlett pears, fresh cranberries baked under brown sugar crumble, house-made vanilla bean gelato   $8

Pumpkin Spice Cheesecake Pumpkin cheesecake with fall spices, nutmeg whipped cream, pumpkin dulce de leche   $8

Chocolate Terrine Rich dark chocolate cake, florentine crisp,passionfruit and raspberry coulis   $8

Crème Brulee Napoleon Layers of crisp phyllo and toasted hazelnuts with rich vanilla custard, caramel brulee   $8

House Made Sorbet and Gelato Ask your server for selections   $7

Artisan Cheese Sampler 2 Cowgirl Creamery cheeses with local honeycomb, assorted berries, sliced apple   $8

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RESTAURANT DINNER MENU

 

FIRST COURSE

California Olives garlic, shallots, fresh herbs, red chili flakes, extra virgin olive oil   6

Lemon Gnocchi wild mushrooms, sundried tomatoes, sage cream sauce   12

Mac and Cheese truffle oil, three cheese Mornay sauce, toasted breadcrumbs   10

Ahi Tuna Tartar kohlrabi, avocado mousse, chili infused sesame oil, crispy wonton   13

Clam “Chowder” house-cured pancetta, cream, herbs   12

Sweetbreads winter citrus, brown butter, herbs   12

Artisan Cheese Plate daily offerings, dried apricot, tomato preserve, mixed nuts, crostini 16

Raw Oyster Selection sherry mignonette       each  3          half dozen  15          dozen  25

 

SOUP AND SALAD

Daily Soup cup   6        bowl    8

Heirloom Beet Salad mache, maple mustard vinaigrette, lemon chevre mousse, candied walnuts   8

Chicory Salad fennel, citrus mint vinaigrette, Cara Cara oranges, Pt. Reyes Original bleu cheese    8

Caesar Salad whole romaine leaves, Caesar dressing, parmesan cracker, crouton, hard-boiled egg   7
add boquerones white anchovies   + 1

 

MAIN COURSE

Fresh Fish daily fish selection   A.Q.

Chicken Paillard creamy polenta, sautéed mushrooms, local kale, preserved lemon sauce   22

Petite Filet Mignon garlic confit mashed potato, sautéed spinach, red pearl onions, port reduction   31

Braised Duroc Pork Shank Brussels sprouts, heirloom beans, herbs, natural jus   25

Paella shrimp, fresh fish, clams, mussels, chorizo, roasted bell pepper trio, peas, saffron Calasparra rice 27

New Zealand Rack of Lamb Yukon Gold potato & root vegetable hash, Brussels sprouts, demi-glace    30

Vegetable Risotto butternut squash, spinach, roasted red pearl onions, wild mushrooms, chili threads   19

 

DESSERT

Pear Cranberry Crisp Fresh Bartlett pears, fresh cranberries baked under brown sugar crumble, house-made vanilla bean gelato   $8

Pumpkin Spice Cheesecake Pumpkin cheesecake with fall spices, nutmeg whipped cream, pumpkin dulce de leche   $8

Chocolate Terrine Rich dark chocolate cake, florentine crisp,passionfruit and raspberry coulis   $8

Crème Brulee Napoleon Layers of crisp phyllo and toasted hazelnuts with rich vanilla custard, caramel brulee   $8

House Made Sorbet and Gelato Ask your server for selections   $7

Artisan Cheese Sampler 2 Cowgirl Creamery cheeses with local honeycomb, assorted berries, sliced apple   $8

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