LUNCH / BRUNCH / DINNER
WINE PAIRING: DAVID HILL PINOT NOIR
Painted Hills Grass Fed Angus Sirloin with a black pepper and red wine pan sauce, bistro potatoes, and fried Brussel sprouts.
WINE PAIRING: ‘THE JACK’ CHARDONNAY
Swordfish seared in butter, topped with shallot pan sauce, served with an heirloom cherry tomato salad and bistro couscou
WINE PAIRING: LES HAUTS DE LAGARDE BORDEAUX
Cauliflower steak blanched and grilled, with red cabbage and pickled shallots and apple chutney.
WINE PAIRING: RAPTOR RIDGE PINOT GRIS
Pork Belly dry rubbed and sous vide for 24hr in a bourbon and maple reduction, served on cauliflower purée with tarragon roasted carrots and sautéed kale.
WINE PAIRING: LEFT COAST PINO GRIS
Tarragon chicken with forbidden rice and grilled summer squash and eggplant
ADD HOUSEMADE MEATBALLS FOR $3EA
Pasta shells with a cauliflower purée bechamel, house made meatballs, parmesan, and cracked pepper.
WINE PAIRING: BRUNO GIACOSA BARBERA
Wild Mushroom cream sauce on linguini with shaved port wine parmesan. (vegetarian)
WINE PAIRING: REVERDY SANCERRE
French ‘Pesto’ olive oil, parsley, chive and basil with parmesan on linguini. (vegetarian)
SERVED WITH OUR HOUSE MADE CHIPS, FRIES, SALAD OR UPGRADE TO SOUP DU JOUR $3
Grass fed organic beef, thick slices of brie cheese, caramelized onions, Ovation’s signature burger sauce.
Painted Hills grass fed organic beef, extra thick center cut bacon, melted cheddar, heirloom tomato, Ovation burger sauce.
Marinated portobello cap with provolone cheese, heirloom tomato, and our pesto famous spread
Soups and Salads
Chef Sean’s lighter modern version of the ‘Classique’ French onion soup
‘Spring salad’ – Orange supremes, bacon lardons, candied pecans, gorgonzola crumbles on arugula topped with grapefruit chimichurri
Artisan greens, with cucumbers, thinly sliced red onion, carrots, radishes, and heirloom cherry tomatoes, our house red wine shallot vinaigrette