Folktale Winery & Vineyards Menu

Chef's Selection of Local, Artisan Cheeses Served with Candied Walnuts, Housemade Onion Jam, Olives, Fruit, Crackers, and Crisp Breads Paris With: Folktale Estate Pinot Noir or Folktale Estate Chardonnay

Fingerling Potatoes, Sea Salt, Housemade Dijonnaise Pairs With: Folktale Pet Nat

Sherry Dates, Calabrian Chili Oil, Aleppo Pepper, Served with Toasted Lavash Pairs With: Folktale Sol Train

Organic Artichokes, Local Baby Spinach, Fresh Herbs, Sourdough Bread Pairs With: Le Mistral White Witch

Chopped Petite Hearts of Romaine, Caesar Dressing, Spanish White Anchovies, Garlic Croutons, Shaved Grana Padano Pairs With: Folktale Sauvignon Blanc

Golden & Red Beets, Humboldt Fog Cheese, Citrus Segments, Candied Walnuts, Citrus Vinaigrette Pairs With: Folktale Sparkling Brut

Olive Oil & Herb Roasted Cauliflower, Carrots, Mixed Greens, Radicchio, Frisee, Maple Vinaigrette, Candied Pistachios, Pickled Cherries, Vegan Parmesan Pairs With: Folktale We Are A Flower

Served with Sourdough Bread Contains Bacon Pairs With: Folktale Sauvignon Blanc

Served with Sourdough Bread

Syrah Berry Coulis, Fresh Seasonal Berries

Assorted Pastries

Spicy Italian Sausage, Honey Drizzle, Stracciatella, Calabrian Chili Oil, Housemade Honeycomb Pairs With: Le Mistral Joseph's Blend

Roasted Chicken Breast, Housemade Barbecue Sauce, Smoked gouda, Pickled Red Onions, Cilantro Pairs With: Folktale Estate Pinot Noir

Cheddar cheese, Mozzarella, Cholula Pizza Sauce, Grated Parmesan, Red Chili Flakes

Fingerling Potato Medley, Romesco, Arugula-Tomato Salata, Served with Grilled Sourdough

Niman Ranch Ground Beef, Onion Jam, Lemon Chiffonade, Secret Sauce, White Cheddar Cheese, Toasted Brioche Bun, Housemade Kettle Chips Pairs With: Folktale Cabernet x Syrah

Bucatini Pasta, Niman Ranch Ground Beef, Italian Sausage, Wild Boar, San Marzano Tomaotes, Shaved Parmesan, Served with Grilled Sourdough Paris With: Folktale The Messenger

Fava Beans and English Peas

Alvarado Street Brewery

Alvarado Street Brewery

Fennel pollen, borderlaise, pearl onions, chervil greens Pairs well with very bold reds like Barbera. Blend of aged Niman ranch beef, seasoned with onion, garlic, parsley and salt. Cooked to order in our woodfired oven, the meatballs are finished in a bordelaise sauce (Red wine, shallots, beef stock, butter) and garnished with pearl onions and chervil greens. (in the event we’re out of stock of chervil, microgreens are used instead)

Twice Baked, Toum Marble potatoes that we bake once in the oven, then again in the woodfired pizza oven. The hotter oven gives a broiling effect and creates a nice crust to the potatoes. They are then tossed in broken toum, (olive oil and garlic blended but not emulsified) and garnished with parsley or micro greens.

3 hr salt baked beets, candied sous vide bakers bacon, creamed beet greens. beetroot powder Pairs well with medium bodied, fruit forward reds with earthy tones. Try to avoid new oak. The beets are wrapped in foil and sprinkled with salt. Baked at 400° F for 3 hours, then cooled to refire in the woodfire oven to be tossed with maple candied 48hr Bakers Bacon. Served with sauteed creamed beet greens, chiffonade kale, and beet powder.

Garbanzo beans pureed with cumin, garlic, and lemon. Chopped dates are folded into the hummus to order and then finished with calabrian chili oil, aleppo pepper and vegan parmesan. The Lavosh is a pre-made bread from Sogno Toscano but can be made fresh with pizza dough upon request. Sparkling Rose is a good wine to pair with our hummus

Onion cream, zucchini, loose greens (arugala), lemon EVOO, vegan parmesan The lemon oil and zucchini are the most prevalent flavors, so the best wines to push are crisp dry whites, or high acid whites (Albarino, Sauv blanc, Chablis) Named for the Italian slang word for zucchini. This flatbread is the vegan/vegetarian option for our menu. The base is a loose puree made from Spanish onion, sweated in olive oil, and blended in a vita prep with oat milk, and salt. We then scale zucchini like pepperoni, and bake off. Once at the expo, we hit it with some arugula, lemon olive oil and crunchy salt.

Braising liquid, short rib, blue cheese, mustard seed jam, fried onions Look to push medium bodied reds with medium tannins to pair with this rich dish. (Cabs, Shiraz, Bordeaux) We use the braising liquid from cooking the short ribs as the base for this flatbread. The sauce consists of red wine, beef stock, carrots, onions, garlic, thyme rosemary and celery. Shredded short ribs and blue cheese are then baked on to the flatbread, and then finished with fried onions and mustard seed jam.

Tomato Sauce & Cheese

Creme Fraiche, Bacon, Medley of Allium, Gruyere

Octopus tentacles that are boiled till tender, marinated in harissa (Red chilis, garlic, oil, and an acid <lemon juice> all blended together) and then seared on the grill. It comes with a bean stew of gigante beans, celery, carrots, & onion, chopped kale, and is garnished with arugula, extra virgin olive oil, aleppo pepper and chorizo sausage.

Mary’s airline chicken breast vac bagged in Joseph’s blend along with some aromatics of rosemary, garlic, black pepper and thyme. The chicken is sous vide to a temperature of 65°C . It is then pulled and finished on the flat top to give the skin a crispy texture. The chicken is accompanied by toum tossed marble potatoes, and a bordelaise sauce finished with parsley. Pairs well with earthy bold reds. Nebbiolo, Cab Franc

Mushroom-Truffle stuffed ravioli in a sauce made of short rib braising liquid ( contains red wine, thyme, rosemary, garlic, carrots, celery, onion, tomato paste). The dish starts with sauteed red onion, followed by oyster mushrooms, shredded short ribs. Once the ravioli is tossed in the sauce and plated, it’s garnished with shaved grana padano, pickled red onions, and parsley leaves

Vanilla Ice Cream, Caramel Sauce,

Iceberg Lettuce, Pickled White Anchovies, Grana Padano, Croutons

Garlic, Olive Oil, Flat Leaf Parsley

Fennel Salad, English Peas, Lemon Vinaigrette

Locally Sourced Sausage, Sauce Chasseur, Fennel Sauerkraut, Potato Mash

Maple Candied Pork Belly, Creamed Spinach & Beet Greens

Sherried Dates, Calabrian Chili Oil, Aleppo Pepper, Lavash Bread

Sauce Bordelaise, Shallots, Micro-Greens

Bakers Bacon, Joseph's Blend Onion Jam, Heirloom Tomatoes, Garlic Aioli - (3)

Chef’s Choice of Cheese, Cured Meat & Accouterments