Cache River Basin Winery Events
 

Along with producing outstanding wines, the Cache River Basin Vineyard and Winery presents events for your pleasure and entertainment.  Featuring fine wines, good food, class entertainment, and quality music, the winery is a great place to spend a weekend evening any time of the year.  For details on any event, contact the winery at 618.658.2274

Chicken Strips - three fresh marinated strips of chicken breasts, double battered to order in our house batter and bread crumbs served with BBQ or Honey Mustard

Shrooms - three large mushroom caps, stuffed with a sausage and cheese mix, and double battered to order in our house batter and bread crumbs.

Butterfly Shrimp - four large butterflied shrimp, fresh from a wine marinade, and grilled or pan seared to preference, served with our house cocktail sauce.

Bread and Olive Oil - slices of french loaf served with a puddle of extra virgin olive oil topped with kosher salt, freshly grated Parmesan and fresh ground pepper at the table.

Beef and Cabbage Dumplings - two huge dumplings stuffed with ground certified Angus beef and red cabbage braised in wine and stock.

Onion Burst - a big ol' sweet yellow onion, flower cut and wine-battered, fried to golden perfection.

Cheese Plate - a plate of various cheeses and crackers with grapes.
 

SALADS

The Chef's Salad -  baby greens, red onion, peppers, kalamata olives, fresh mozzarella, blanched asparagus tips, topped with the chef's ancho vinagerette.

Iceberg Salad - a wedge of iceberg lettuce with plum tomatoes, topped with house made bacon bits and the chef's own buttermilk dressing.

Tossed Green Salad - baby greens tossed with tomato, onion, cucumber and sweet bell peppers.  Comes with sides of Ranch, French, Italian, Thousand Island or Blue Cheese.

Spinach Salad - baby spinach, red onions and house made bacon bits.  Comes with sides of Ranch, French, Italian, Thousand Island or Blue Cheese.

Caesar Ritz Salad - this is a REAL Caesar Salad tweaked by California Caesar Chef Brian Ritz.

Steak Salad - a large tossed salad topped with 8 oz ribeye, grilled to order.  Sides as above.

Chicken Salad - a large tossed green salad with an 8 oz grilled chicken breast.  Same sides as above.

Kelp Bed - a large spinach salad topped with your choice of 8 oz steak, Mahi Mahi or Salmon.  Same sides as above available.
 

SOUPS du JOUR

Roasted Butternut Squash Soup - roasted butternut squash and garlic, sauteed with zucchini, onions and asparagus, then emulsified with stock and wine.  Topped with sour cream.

Shrimp Gumbo - shrimp, onions, bell peppers and celery with just the right blend of herbs and spices make this a classic Southern tradition.
 

New York Strip - 12 oz certified Angus beef grilled to order with our house seasoning blend and topped with Hawk Tail Red Wine butter.

14 oz Ribeye - certified Angus beef grilled to order with our house seasoning blend and topped with Chardonnel wine butter.

8oz Ribeye - the more petite ribeye, also certified Angus beef grilled to order with house seasoning and topped with Chardonnel wine butter.

Delta Chop - a 12 oz bone-in loin chop, grilled and braised in wine with onion, celery, bell pepper and tomato a la Creole.

Leg of Lamb - a butterflied boneless leg cut of lamb, broiled with a wine glaze and a hint of BBQ.

Belknap Burger - a juicy 6 oz burger, certified Angus beef, seasoned to perfection with Blackberry Wine BBQ Sauce on a toasted Kaiser with all the trim.  One side of choice.

Pork Loin Picatta with Grapes - 2 cuts of marinated tenderized pork loin, dredged in out house breading and browned, served with a chunky grape and wine sauce.

Blue Ribbon Inside Out - a twist on Cordon Bleu, this comes with sauteed chicken in a creamy wine sauce rolled in Swiss, rolled in thinly sliced ham and fricasseed in wine.

Wineaux's Ribs - a half slab of spare ribs cooked low and slow in our own dry rub to tender perfection, with a BBQ sauce side..

Chicken Dijon - 8 oz broiled chicken breast topped with house made dijon mustard, then sauteed onions, mushrooms and bacon with mozzarella.

Duck Roulade - Mallard duck breast marinated and tenderized, stuffed with roasted garlic and herbs, then broiled in its own fat.

Glazed Pheasant - pheasant breast, coated with herb/wine glaze and broiled to perfection.

Tilapia - two boneless fillets either panseared or blackened (the real way as invented by Chef Paul Prudhomme) with Hawk Tail Red wine butter.

Mahi Mahi - 8 oz mahi mahi fillet, grilled just right while being glazed in tarragon wine butter.

Salmon in Grape Leaves - tw0 4 oz fillets rolled in grape leaves and braised to flaky goodness.

Shrimp Creole - A Louisiana class with a Latin twist.  Shrimp, onion, bell peppers, celery and poblano chiles (very mild) marinated in red wine, garlic and cilantro, then flash cooked in butter.
 

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Roasted Garlic Potatoes - big pieces of red potatoes rubbed in garlic and fresh herbs, then roasted to a delicate golden brown.

Forman Fries - tasty and hardy, these spuds go with anything!

Risotto - creamy and herbed risotto rice.

Ratatouille - bell peppers, eggplant, onions and zucchini sauteed in olive oil.

Broccoli and Cauliflower - blanched to order and served with a side of cucumber sauce.
 

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Swamp Cake - house special.  Fruity, rich and moist, this house made cake is baked with our own Swamp Water wind and Grand Marnier and covered with an orange cream frosting. YUM!

Baked Alaska - a piece of Swamp Cake topped with vanilla ice cream and fresh meringue, then toasted golden brown.

Grape and Blueberry Confit - red grapes and blueberries blanched in a lime and wine syrum, chilled then dusted with powdered sugar - a zesty and light way to cleanse the palate to enjoy MORE WINE!!

New York Style Cheesecake - a tall slice of rich vanilla cheesecake garnished with chocolate and/or strawberry.

Red Velvet Cake - lightly cocoa, beautifully red, this layered cake is a fine way to end a fine meal.

Dutch Apple Pie - The Dutch may have invented it, but they invented it here!  Tasty apple pie is always a winner.  Top it with American cheese (additional charge) or go a la mode (additional charge - vanilla only).

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SALADS

The Chef's Salad -  baby greens, red onion, peppers, kalamata olives, fresh mozzarella, blanched asparagus tips, topped with the chef's ancho vinagerette.

Iceberg Salad - a wedge of iceberg lettuce with plum tomatoes, topped with house made bacon bits and the chef's own buttermilk dressing.

Tossed Green Salad - baby greens tossed with tomato, onion, cucumber and sweet bell peppers.  Comes with sides of Ranch, French, Italian, Thousand Island or Blue Cheese.

Spinach Salad - baby spinach, red onions and house made bacon bits.  Comes with sides of Ranch, French, Italian, Thousand Island or Blue Cheese.

Caesar Ritz Salad - this is a REAL Caesar Salad tweaked by California Caesar Chef Brian Ritz.

Steak Salad - a large tossed salad topped with 8 oz ribeye, grilled to order.  Sides as above.

Chicken Salad - a large tossed green salad with an 8 oz grilled chicken breast.  Same sides as above.

Kelp Bed - a large spinach salad topped with your choice of 8 oz steak, Mahi Mahi or Salmon.  Same sides as above available.

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SANDWICHES
(Comes with choice of potato or veggie of the day)

Monte Cristo - named after the count who escaped from prison, you can't escape the flavor of battered Texas Toast grilled with ham and Swiss, then topped with honey and powdered sugar.  Please note this sandwich was intended to be eaten with a knife and fork.

Chicken Dijon - grilled chicken breast topped with sauteed bacon, onion, mushrooms, and our house made dijon mustard.  Then, it's covered with melted mozarella cheese and served on a toasted Kaiser bun.

Reuben - marble rye, corned beef and sauerkraut with Russian dressing.  You got it!  Hard to beat a classic!

Chicken Parm - fried chicken breast double-dipped in our dry batter and bread crumbs, topped with melted mozzarella and Parmesan cheese on top of sauteed tomatoes, served on a Kaiser bun.

Grilled Cheese/Tomato - seasoned tomatoes and your choice of American, pepperjack, Swiss or cheddar cheese , on your choice of Texas Toast, marble rye or wheat berry bread.

~ ~ ~  WINE LIST BY THE GLASS  ~ ~ ~

Please Note: Our local license does not allow us to serve wine in a bottle, only by the glass.  The new license allows us to server beer as well which will also be served by the glass.
 

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