Sixty Vines Introduces New Winter Inspired Menu

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Sixty Vines, known for seasonal, Napa inspired cuisine, has added new menu items just in time for cooler weather. The new additions include shared plates, entrees and a dessert.

New winter-inspired shared plates are now available at lunch and dinner, including Seared Ahi Tuna – Togarashi Rub, Cucumber Salad and Coconut Ginger Sauce; Crab Cake – Jumbo Lump Crab, Horseradish Remoulade, Broccoli Slaw; Baked Ricotta– House Made Ricotta, Herb Roasted San Marzano Tomato Sauce, Basil, Toasted Crostini; Bacon-Wrapped Dates – Bacon Wrapped, Oven Roasted, Balsamic Glaze; Ceviche – Scallops, Shrimp, Seasonal Fish, Avocado, Sliced Zucchini, Yellow Squash, Cucumber, Radish; and Calamari Steak – seared and sliced, Roasted Tomatoes, Capers, Grilled Lemon.

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In addition to shared plates, Sixty Vines has introduced seasonal main entrees including an Ahi Tuna Burger – Fresh Ground Tuna, Ginger Lime Aioli, Cucumber Salad on a Sesame Bun served with Stone Fruit Salad and Lamb Chops – Herb Marinated, Grilled, Mint Chimichurri, Charred Campari Tomatoes.

Additionally, new pasta dishes are now available including, Orecchiette Primavera – Seasonal Vegetables, Spinach, Tomatoes, Pecorino Romano, Pesto Butter and Short Rib Pappardelle – Red Wine Braised Short Rib, Carrots, Basil, Pecorino Romano.

To round out Sixty Vines’ the menu, the restaurant has rolled out a new dessert item. Guests can now delight in a Rosé Cheesecake made with their proprietary Vine Huggers Rosé and Graham Cracker Crust.

The new seasonal menu additions are now available.

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Filed under Crave, Steven Doyle

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