DINNER SERVICE

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

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) 

 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

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