Yanni's Bar & Grill offers frequent Wine Dinners.
These dinners are planned using great
wines from Yanni's Cellar.
A menu is then planned to complement the wines.
Many of the Cellar wines will be made available to sell at great
prices.
You can also view the menu from some of our previous Wine Dinner's below.
The Last Wine Dinner
This event was very fun!
Monday
November
9,
2015
6:30 P.M.
Yannis Bar and Grill
welcomed
Vintners Greg and Tealy Barr from
the Barr Estate Winery of Paso Robles
MENU
Smoked salmon and caviar bruschetta with horseradish
cream cheese, sliced egg, red onion and extra virgin olive oil
Barr Estate Winery Malbec Rose, Paso Robles 2013
Pan seared sea scallop beurre blanc
Barr Estate Winery Albarino, Paso Robles 2013
Organic
spring
mix
salad in apple pecan vinaigrette,
caramelized walnuts, dried cranberries, goat cheese
prosciutto di Parma and balsamic reduction
Barr Estate Winery Jubilado , 53% Malbec,
29% Petit Verdot, 7% Cab Franc, 6% Cab Sauvignon,
5% Petite Sirah, Paso Robles 2010
Beef tenderloin medallion porcini, shiitake and
white mushroom risotto, red wine demi-glace
Barr Estate Winery Cabernet Sauvignon,
Paso Robles 2011
Cheese fruit and nut plate
Barr
Estate Winery
Grande Finale 2008
$69 per guest plus sales tax, plus gratuity
Please
call 858-527-0011
for reservations
Past Wine Dinner Menus
Monday, February 4, 2013
Mezedes (Greek for tapas)
Proseco, Tommasi, Tenuta Filodora, DOC Treviso, Italy
Carpaccio of beet and horseradish house cured Skuna
Bay salmon
with a lemon caper aioli and topped with spinach,
onion, avocado and roasted red bell peppers
Mayacamas Chardonnay, Mt. Veeder, Napa Valley, 2009
Roasted eggplant, mushroom and bell pepper Napoleon with goat and kasseri cheese
Salice Salentino Riserva Cantele DOC, Salento, Italy 2009
Tre Bicchieri Gambero Rosso
Homemade veal ravioli in a marsala Bolognesewith mushroom and sweet Italian sausage
Hanna, Zinfandel, Bismark Mountain Vineyard
Proprietor grown, Sonoma Valley, 2007
Cheese, fruit and nuts
Fonseca Porto Bin 27, Portugal
$59 per guest plus sales tax, plus 18% gratuity
Monday, October 1, 2012 at 6:30 PM
Mezedes (Greek for tapas)
Chardonnay, Mer soleil Barrel fermented, Santa Lucia Highlands, 2009
Grilled marinated white Mexican shrimp with organic spring mix
salad,
toasted almonds, grapefruit in citrus vinaigrette
Sauvignon Blanc, Stags Leap Wine Cellars, Napa Valley, 2009
Grilled Skuna bay Salmon, fresh tomatoes, capers,
garlic, parsley, olive oil and avocado
Pinot Noir, Summerland, Odyssey-Thurlestone Vineyard Edna Valley,
2008
Beef tenderloin medallions over porcini,
shiitake and white mushroom risotto in red wine demi-glace
Cabernet Sauvignon, Hall, Napa Valley, 2009
Pana Cota with fresh berries, walnuts and honey
Bellafina, Prosecco DOC
Monday, April 30, 2012 @ 6:30 PM
Mezedes (Greek for tapas)
Sauvignon Blanc, Estate grown Hanna,
Russian River Valley, 2010
Grilled Northern Halibut skewer marinated in
garlic and lemon
wrapped in grape leaves
polenta triangles
Chardonnay Hartford Court, Unfined and Unfiltered
Four Hearts Vineyard,
Russian
River
Valley
, 2009
Sliced duck breast over baby arugula salad
with shaved fennel, dried
apricots, caramelized pecans in citrus vinaigrette and balsamic
reduction
Crognolo, Tenuta Sette Ponti, Toscana, 2007
Lamb loin Saltimbocca with prosciutto di
Parma,
sage and kasseri cheese, Merlot,
Porcini mushroom demi-glace
Merlot, Gargiulo Vineyards, Money Road Ranch,
Oakville, Napa Valley, 2005
Dessert
Panna Cotta with fresh berries, walnuts and honey
Prosecco Brut, Superiore Bisol
Crede, Valdobbiadene, 2009
59 per guest plus sales tax, plus gratuity
Monday, January 30, 2012 at 6:30 P.M.
Mezedes (Greek for tapas)
Terlaner Classico, Cantina Terlano, Alto Adige, 2010
Sauvignon Blanc, Pinot Blanc, Chardonnay
Grilled marinated white Mexican shrimp with
Arugula salad in citrus vinaigrette
Ridge Chardonnay,
Santa Cruz Mountains Estate, 2006
Homemade Duck Ravioli Mascarpone cream
Chianti Classico Castello di Brolio,
Barone Ricasoli, Toscana, 2001
Beef tenderloin steak over grilled Portobello mushroom
Underhill Shiraz, Yarra Yering
Victoria, Australia, 2004
Dessert
Flourless chocolate cake
Royal Oporto, Late Battled Vintage,
Porto 1999
Monday, November 7, 2011
Mezedes (Greek for tapas)
King Estate, Pinot Gris
Signature Collection Oregon, 2007
Pan seared striped bass on a bed of
cannellini beans and rapini
Planeta Chardonnay di Sicilia
Sicily, 2007
Duck breast, arugula, home dried
tomatoes, shaved Grana Padano
Red Velvet Glinavos, Agiorgitico, Vlahico, Becari
Zitsa, Epirus, Greece 2001
Homemade lamb ravioli with a cabernet
sauvignon porcini mushroom
demi-glace and crumbled goat cheese
Cabernet Sauvignon, Beringer Private Reserve, Napa, 2005
Dessert
Apple walnut tart caramel
Baron K Riesling Kabinett Rheingau Estate bottled
2005
Monday, September 26, 2011
Mezedes (Greek for tapas)
Tiefenbrunner, Pinot Grigio
delle Venezie, Italy, 2009
Seafood salad with white
Mexican shrimp, sea scallops, baby octopus,
celery, onions, bell peppers, organic spring mix, tomatoes,
English cucumber, citrus vinaigrette Chimney Rock, Elevage Blanc, Estate Grown
Napa Valley, 2007
Eggplant, mushroom, zucchini,
and spinach Napoleon with goat cheese, homemade ricotta and
mascarpone cheese, marinara
Deep Red, Paul Dolan Vineyards, Biodynamic grapes, 41% Syrah,
39% Petit Sirah, 15% Grenache, 5% Zinfandel, Mendocino,
2007
Mini veal osso buco served with polenta Cabernet Sauvignon, Shadrach, Grant Burge, South Australia, 1999
Dessert
Fresh berries and Moscato Zabaglione
La Fiera, Moscato Frizzante, Pouglia
Monday, July 25, 2011
Meze
Moschofilero, Boutari, Mantinia, Greece, 2009
Dinner
Jumbo lump crab cake with a lemon caper aioli on Organic springmix with tomatoes, sweet peas and red onion in citrus vinaigrette
Falanghina, Terredora di Paolo, Irpinia, Italy, 2009
Homemade duck ravioli in a red wine reduction with shiitake mushrooms, mascarpone cheese and cream
Valdisanti,Tenuta S. Giovani, Pier Luigi Tolaini, Berardenga, Toscana, Italy 2006
Pan seared Beef tenderloin tournedos wrapped in prosciutto di ParmaCabernet Sauvignon, Faust, Napa, 2005
Dessert
Chocolate budino and biscotti duo
10 Year Old Tawny Port Grant Burge, Australia
Monday, May 23, 2011
Reception
Passed hors d oeuvres
Champagne Piper-Heidsieck, Brut Reims-France
Dinner
Organic field greens, shaved grana padano parmesan, avocado, toasted almonds, heirloom tomatoes, red onion, jicama, citrus vinaigrette dressing, pan seared white Mexican shrimp Sauvignon Blanc
Chalk Hill Estate Grown, Chalk Hill, Russian River 2008
Grilled Portobello and mushroom risotto
Brunello di Montalcino, Casanova di Neri, Tenuta Nuova, Toscana, 2003
Rack of lamb and vegetable couscous
Isosceles, Justin, Paso Robles, 2007
Dessert
Fresh berry tarte
Vidal Icewine, Jackson-Triggs, Proprietor's Reserve, Niagara Peninsula, 2007
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Awards
Best Restaurant 1st place Best Lunch
2nd place
Best Italian 2nd place
Best Greek 2nd place
Best Seafood 3rd place
Best Gourmet Cuisine 2nd place
Best Sandwiches 3rd place
Best Dessert 1st place
Rancho Magazine 2010 Dining Survey as selected by readers
Voted #1 for Best New Restaurant
Voted #1 for Favorite Restaurant
Voted #2 for Best Greek
Voted #2 for Best Lunch
Voted #2 for Best Other Ethnic
Rancho Magazine 2008 Dining Survey as selected by readers
Voted Best Italian and Seafood SignOnSanDiego.com Best of 2003
Voted Best Greek and Best Italian SignOnSanDiego.com Best of 2008