Folktale Winery & Vineyards
New Garden Menu
Tasting Plates
- Cheese & Charcuterie
Chef's Choice of Cheeses, Cured Meats & Accoutrements
$42.00 - Crunchy Cauliflower Salad (VG)
Cardamom Roasted Cauliflower & Carrots Over A Bed Of Greens, Red Wine Maple vinaigrette, Vegan Ranch, Candied Pistachios, Vegan Parmesan, Fresh Pomegranates, Fresh Cilantro
$20.00 - OUT OF STOCKDrop The Beet (V)
Golden Beets, Crumbled Goat Cheese, Balsamic drizzle, Candied Nut Crumble, Ancient grains, Ripped Basil
OUT OF STOCK$19.00 - Hummus (VG)
Sherried Dates, Calabrian Chili Oil, Aleppo Pepper, Lavash Bread
$18.00 - Salt & Vinegar Potatoes (VG)
Olive Oil, Maldon Salt, Flat Leaf Parsley
$19.00 - Prosciutto Wrapped Poppers
Jalapeños, Savory Cream Cheese filling, Freshly Grated Parmesan
$17.00 - Stacked Romaine Caesar
Freshly Dressed Romaine Leaves, Caesar Dressing, Pickled White Anchovies, Sourdough Croutons, Grana Padano, Cracked Black Pepper, Chive Oil
$17.00 - Soup Of Day$14.00
- Woodfired Artichoke$15.00
- Call Me Caprese$16.00
- Gnocchi No Problem$25.00
Wood-Fired Flatbreads
- OUT OF STOCKButternut Heaven (V)
Butternut Squash Puree, Brown Butter Sage Pesto, Button Mushrooms, Sunflower & Pumpkin Seeds, Garlic Confit, Grated Parmesan
OUT OF STOCK$27.00 - Cadillac Pepperoni
Cheddar cheese, Mozzarella, Cholula Pizza Sauce, Grated Parmesan, Red Chili Flakes
$24.00 - Hi, Barbie-Q Chicken
Homemade BBQ Sauce, White Cheddar, Mozzarella, Garland Ranch Dressing, Charred Corn, Cilantro
$28.00 - Jimmy's Pesto
Basil & Spinach Pesto, Crispy Bacon Bits, Freshly Grated Parmesan, DiSteffano Burrata
$27.00 - Margarita (V)
San Marzano Tomato Sauce, Basil Chiffonade, Grated Parmesan, Mozzarella
$22.00 - Sweet Heat 2.0
Honey Drizzle, Spicy Italian Sausage, Pepperoni, Stracciatella, Fennel Pollen, Chili Oil & Honeycomb Crumble
$28.00 - Kids Pepperoni$15.00
- Kids Cheese$14.00
- Benny On The Block$28.00
- Quattro Formaggio$27.00
- Morel of the Story$40.00
Benny On The Block
Desserts
Sides
- Side Aioli$1.50
- Side Artichoke$9.00
- Side Avocado$2.50
- Side Bread$5.00
- Side Cesar Dressing$4.50
- Side Charcuterie Cheese$6.00
- Side Chicken$11.00
- Side Crackers$5.00
- Side Fruit$9.00
- Side Lavash$6.00
- Side Mustard Jam$4.00
- Side Nuts$4.50
- Side Olives$4.00
- Side Onion Jam$12.00
- Side Potatoes$10.00
- Side Prosciutto$12.00
- Side Ranch$1.50
- Side Raw Veggies$9.00
Take & Bake
Flatbreads (Take & Bake)
- Take & Bake: Butternut Heaven (V)
Butternut Squash Puree, Brown Butter Sage Pesto, Button Mushrooms, Sunflower & Pumpkin Seeds, Garlic Confit, Grated Parmesan
$27.00 - Take & Bake: Cadillac Pepperoni
Cheddar cheese, Mozzarella, Cholula Pizza Sauce, Grated Parmesan, Red Chili Flakes
$24.00 - Take & Bake: Hi, Barbie-Q Chicken
Homemade BBQ Sauce, White Cheddar, Mozzarella, Garland Ranch Dressing, Charred Corn, Cilantro
$28.00 - Take & Bake: Veggie Pesto
Basil & Spinach Pesto, Crispy Bacon Bits, Freshly Grated Parmesan, DiSteffano Burrata
$26.00 - Take & Bake Margarita (V)
San Marzano Tomato Sauce, Basil Chiffonade, Grated Parmesan, Mozzarella
$22.00 - Take & Bake: Sweet Heat 2.0
Honey Drizzle, Spicy Italian Sausage, Pepperoni, Stracciatella, Fennel Pollen, Chili Oil & Honeycomb Crumble
$28.00 - Take & Bake: Kids Pepperoni$15.00
- Take & Bake: Kids Cheese$14.00
Daily Menu
Small Plates
- OUT OF STOCKTruffle Fries
Dijonaise Aioli, Truffle Pecorino and Parmesan Cheese Fried to golden brown perfection, then tossed in truffle oil and parmesan. Dipping sauce is a mustard seed aioli.
OUT OF STOCK$14.00 - Monterey Bay Calamari
Shishito pepper dressing, Spicy mayonnaise
$21.00 - Beef Meatballs
Fennel pollen, borderlaise, pearl onions, chervil greens Pairs well with very bold reds like Barbera. Blend of aged Niman ranch beef, seasoned with onion, garlic, parsley and salt. Cooked to order in our woodfired oven, the meatballs are finished in a bordelaise sauce (Red wine, shallots, beef stock, butter) and garnished with pearl onions and chervil greens. (in the event we’re out of stock of chervil, microgreens are used instead)
$22.00 - Fingerling (or marble) Potatoes
Twice Baked, Toum Marble potatoes that we bake once in the oven, then again in the woodfired pizza oven. The hotter oven gives a broiling effect and creates a nice crust to the potatoes. They are then tossed in broken toum, (olive oil and garlic blended but not emulsified) and garnished with parsley or micro greens.
$13.00 - Roasted Beets
3 hr salt baked beets, candied sous vide bakers bacon, creamed beet greens. beetroot powder Pairs well with medium bodied, fruit forward reds with earthy tones. Try to avoid new oak. The beets are wrapped in foil and sprinkled with salt. Baked at 400° F for 3 hours, then cooled to refire in the woodfire oven to be tossed with maple candied 48hr Bakers Bacon. Served with sauteed creamed beet greens, chiffonade kale, and beet powder.
$18.00 - Garden Soup$12.00
- Brulee Cheese$17.00
- Appetizer Special$25.00
Shared Boards
- Charcuterie & Cheese
Curated Meats, Curated Cheese, Cured Olives, Sherried Dates, Saffron Apricots, Candied Nuts, Mustard Jam, Spanish Onion Jam
$40.00 - Hummus VG
Garbanzo beans pureed with cumin, garlic, and lemon. Chopped dates are folded into the hummus to order and then finished with calabrian chili oil, aleppo pepper and vegan parmesan. The Lavosh is a pre-made bread from Sogno Toscano but can be made fresh with pizza dough upon request. Sparkling Rose is a good wine to pair with our hummus
$17.00
Salads
Wood Fired Flatbreads
- OUT OF STOCKSweet Heat
Pixiu Chili Oil, Thistle Honey, Spicy Italian Sausage, Burrata, Fennel Pollen Honey, the dominating flavor in this dish, pairs well with younger wines (beaujolais) Honey forms the base on this flatbread. It's supplemented by extra virgin olive oil. The honey caramelizes the spicy italian sausage and creates a wonderful collaboration of sweet, salty and spicy. We garnish with calabrian chili oil, fennel pollen, and three dollops of burrata from our distributor Sogno Toscano which sources its ingredients directly from Italy.
OUT OF STOCK$25.00 - Margherita
San Marzano Tomato Sauce, Buffalo Milk Mozzarella, Basil Pairs best with zesty whites (Pinot Grigio) or medium bodied reds (Sangiovese) The base is the tried and true san marzano tomato sauce. We blend it with fresh garlic, basil, and some olive oil. Freshly picked basil leaves, ripped buffalo milk mozzarella are baked on top for a classic look of the face of neapolitan style pizzas.
$21.00 - Garden Pea Pesto
Onion cream, zucchini, loose greens (arugala), lemon EVOO, vegan parmesan The lemon oil and zucchini are the most prevalent flavors, so the best wines to push are crisp dry whites, or high acid whites (Albarino, Sauv blanc, Chablis) Named for the Italian slang word for zucchini. This flatbread is the vegan/vegetarian option for our menu. The base is a loose puree made from Spanish onion, sweated in olive oil, and blended in a vita prep with oat milk, and salt. We then scale zucchini like pepperoni, and bake off. Once at the expo, we hit it with some arugula, lemon olive oil and crunchy salt.
$23.00 - The Pioneer
Braising liquid, short rib, blue cheese, mustard seed jam, fried onions Look to push medium bodied reds with medium tannins to pair with this rich dish. (Cabs, Shiraz, Bordeaux) We use the braising liquid from cooking the short ribs as the base for this flatbread. The sauce consists of red wine, beef stock, carrots, onions, garlic, thyme rosemary and celery. Shredded short ribs and blue cheese are then baked on to the flatbread, and then finished with fried onions and mustard seed jam.
$24.00 - Pepperoni Flatbread$24.00
- Kids Cheese$14.00
- Kids Pepperoni
Tomato Sauce & Cheese
$15.00 - Tarte-Flambee
Creme Fraiche, Bacon, Medley of Allium, Gruyere
$24.00
Entrees
- Winery Burger
Patty is made with aged Niman Ranch Ground Beef. Seasoned with salt and pepper, seared to temperature on the flat top, the burger is served with a toasted brioche bun from Rise + Roam smeared with garlic aioli, a slice of heirloom tomato, melted white cheddar, two strips of Baker’s Bacon, and our crowd favorite Onion Jam. On the side is a serving of honey mustard vinaigrette dressed salad and a pile of pickles. Push GSM, Shiraz, Malbec ballpark of wines to pair with this burger.
$26.00 - Spanish Octopus
Octopus tentacles that are boiled till tender, marinated in harissa (Red chilis, garlic, oil, and an acid <lemon juice> all blended together) and then seared on the grill. It comes with a bean stew of gigante beans, celery, carrots, & onion, chopped kale, and is garnished with arugula, extra virgin olive oil, aleppo pepper and chorizo sausage.
$28.00 - Joseph's Chicken
Mary’s airline chicken breast vac bagged in Joseph’s blend along with some aromatics of rosemary, garlic, black pepper and thyme. The chicken is sous vide to a temperature of 65°C . It is then pulled and finished on the flat top to give the skin a crispy texture. The chicken is accompanied by toum tossed marble potatoes, and a bordelaise sauce finished with parsley. Pairs well with earthy bold reds. Nebbiolo, Cab Franc
$27.00 - Mushroom Ravioli
Mushroom-Truffle stuffed ravioli in a sauce made of short rib braising liquid ( contains red wine, thyme, rosemary, garlic, carrots, celery, onion, tomato paste). The dish starts with sauteed red onion, followed by oyster mushrooms, shredded short ribs. Once the ravioli is tossed in the sauce and plated, it’s garnished with shaved grana padano, pickled red onions, and parsley leaves
$31.00 - Steak & Frites$38.00
Sides
Desserts
Employee Secret Menu
Perfect Pairings
- Wine Garden Crudite
Vegan Ranch, Assorted Lettuce, Baby Carrots, Celery Sticks, Cucumber, Endives
$18.00 - Wedge Caesar Salad
Iceberg Lettuce, Pickled White Anchovies, Grana Padano, Croutons
$17.00 - Fire Roasted Fingerling Potatoes
Garlic, Olive Oil, Flat Leaf Parsley
$18.00 - Parmesan Crusted Calamari
Fennel Salad, English Peas, Lemon Vinaigrette
$24.00 - Winery Sausage
Locally Sourced Sausage, Sauce Chasseur, Fennel Sauerkraut, Potato Mash
$23.00 - Fire Roasted Beets
Maple Candied Pork Belly, Creamed Spinach & Beet Greens
$19.00 - Hummus
Sherried Dates, Calabrian Chili Oil, Aleppo Pepper, Lavash Bread
$17.00 - Meatballs
Sauce Bordelaise, Shallots, Micro-Greens
$22.00 - Sliders
Bakers Bacon, Joseph's Blend Onion Jam, Heirloom Tomatoes, Garlic Aioli - (3)
$28.00 - Cheese & Charcuterie Board
Chef’s Choice of Cheese, Cured Meat & Accouterments
$40.00 - Truffle Fries$12.00