The Winery Restaurant & Wine Bar
2647 Park Avenue (at The District in Tustin)
Tustin, CA 92782
Phone: 714.258.7600
Website | Map

Lunch $15 / $20
Dinner $40
Online Reservations
Reservations by phone 714.258.7600 

2- Course Lunch $15 per guest ~ 3-Course Lunch $20 per guest

Beginnings
Choice Of:

Soup Du Jour
Chef’s Daily Seasonal Inspiration

The Winery House Salad
Organic Baby Greens, Candied Walnuts, Roquefort Cheese, Red Grapes, Tomatoes, Apples, Dijon Mustard Vinaigrette

Main Courses
Choice Of:

The Winery Corkscrew Pasta
Grilled Sonoma Chicken, Baby Artichokes, Oven Dried Tomatoes, Basil Pesto

Grilled Alaskan King Salmon
Organic Quinoa Tabouleh, Grilled Asparagus, Vine Ripe Tomato, Basil and Lemon Oil Sauce Vierge

Roast Prime Rib-Roquefort Cheese Panini
Caramelized Onions, Blue Cheese, Mozzarella and Watercress

Dessert
Choice Of:

Selection of Ice Cream and Sorbet
-
Fresh Raspberry Coulis
-
Tahitian Vanilla Bean Crème Brulee
-
Chocolate Fleur de Sel Cookie

Dinner $40

Beginnings
Choice Of:

The Winery House Salad
Organic Baby Greens, Candied Walnuts, Roquefort Cheese, Red Grapes, Tomatoes, Apples, Dijon Mustard Vinaigrette

Soup Du Jour
Chef’s Daily Market Inspiration

Colorado Buffalo Carpaccio
Black Pepper Crusted, Black Truffle Vinaigrette, Crispy Parmesan Straw

Main Courses
Choice Of:

USDA Prime Cajun Flatiron Steak
Black Truffle Mashed Potatoes, Bordelaise Sauce

Grilled Alaskan King Salmon
Organic Quinoa Tabouleh, Grilled Asparagus,Vine Ripe Tomato, Basil and Lemon Oil Sauce Vierge

Zinfandel Braised Angus Beef Shortrib
Prosciutto Wrapped Asparagus, Carrot Infused Pearl Couscous, Zinfandel Reduction

Dessert
Choice Of:

Strawberry-Chocolate Crepes
Strawberry-Chambord Ragout, Tahitian Vanilla Bean Ice Cream

Tahitian Vanilla Bean Crème Brulee
Chocolate Fleur de Sel Cookie

Selection of Ice Cream and Sorbet
Fresh Raspberry Coulis

Chef Name: Yvon Goetz
 

Question: How long have you been a chef?
Answer: Who’s counting?!!
 
Question: How long have you been at this restaurant?
Answer: -Since before it was build... LOL. It's been 4 ½ years now!
 
Question: Who or what inspired you to become a chef?
Answer: I grew up spending a lot of time with my grandparents. My grandfather had a huge garden with every vegetable and fruit you can imagine, and that’s when my grandmother took over and made wonders out of the delicious, fresh ingredients. They hardly ever bought fresh produce at the store. Everything was homemade, and it was AMAZING!
 
Question: What do you enjoy most about your profession?
Answer: Making people happy by creating dishes that they rave about and come back for!
 
Question: When you’re not in the kitchen what are you doing?
Answer: Sleeping… :)  Spending time with my kids, running, traveling, R&D’ing at other restaurants…
 
Question: What is your most popular dish?
Answer:  YG’s Alsatian Pizza. Specialty from Alsace. By far the most popular, then a close 2nd would be the Zinfandel-braised shortribs (featured on the Restaurant Week menu)
 
Question: Your last meal on Earth would be??
Answer:  At home in Alsace…. Foie Gras/fresh brioche and Tarte Flambée (YG’s pizza) for sure! Top it off with great Gewürztraminer, Champagne (little Grande Dame or Krug Rose), then a DRC (burgundy), great 1st growth Bordeaux and finish with a little Chateau d’Yquem.
 
Question: What's your favorite item on the Restaurant Week Menu?
Answer: The Slow Zinfandel-Braised Shortribs with the carrot-infused couscous! Great comfort food. It's braised for 5 hours in wine and its own juice before I serve it over creamy-cheesy Israeli couscous!