Santa Ynez Wine Tastings
Paired with Gourmet Cuisine

Our Executive Chef curates a beautiful menu created from the fresh produce we harvest daily off our farm, located next door to the winery. Enjoy delicious dishes alongside our estate wines, showcasing the natural bounty of the Santa Ynez Valley. Menu changes regularly to include the freshest, seasonal ingredients. At Roblar, we are truly Farm-to-Fork and Vine-to-Glass!

Join us daily for lunch daily and brunch on Sunday (last reservation at 4PM).

RESERVATIONS

Lunch
Monday-Thursday 11:00AM to 5:00PM

s t a r t e r s

FARM STAND BEET & CITRUS SALAD tangerine vinaigrette, beet green marmalade, pecorino romano - $20

CAESAR SALAD local romaine, grana padano, sourdough crumble - $18

GARLIC HUMMUS house-made pita, farm veggies, zhoug, za’atar - $18

ROBLAR DEVILED EGGS smoked salmon, chives, pickled shallots - $15

MARINATED OLIVES confit garlic, citrus, thyme, fennel pollen - $14

BREAD & BUTTER Ari’s house-made focaccia, whipped butter, sea salt - $9

e n t r e e s

CHEF’S COBB SALAD + chicken, bacon, apple, pecans, blue cheese, sundried cranberry, creamy cider dressing - $25

CANDIED BACON BLT garlic aioli, tomato jam, farm lettuce - $23 (gluten free bread + $2)

PAN ROASTED SCOTTISH SALMON butternut squash purée, caramelized farm stand vegetables, chili apple vinaigrette - $30

BEEF SHORT RIB BOLOGNESE 12-hour bolognese, pappardelle, farm greens - $26

BASIL PESTO PAPPARDELLE burrata, toasted pine nuts, delicata squash - $25

TIGER SHRIMP TACOS blue corn tortilla, carrot habanero salsa, charred avocado, farm stand pico - $27

a d d - o n s

FREE RANGE CHICKEN BREAST - $9 • TIGER SHRIMP - $10 • AVOCADO - $6

s h a r a b l e s

CHEESE BOARD + three cheeses, pickled things, seasonal accompaniments, spiced nuts, crostini - $24

CHEF’S BOARD + mix of cured meats and cheeses, pickled things, seasonal accompaniment, spiced nuts, crostini - $38

s w e e t s

FRESHLY BAKED COOKIES + dark chocolate with walnuts - $11

+ Contains nuts

Supper
Thursdays & Fridays 5:00PM to 6:30PM

s t a r t e r s

IVAN’S HOUSE ROLLS cultured butter, thyme, confit garlic - $10

ULTIMO LOT FIELD SALAD citrus vinaigrette, piave cheese - $17

CAESAR SALAD local romaine, grana padano, sourdough crumble - $18

CRISPY BRUSSELS SPROUTS lime aleppo butter, almond crunch - $18

KOMBU CURED HAMACHI CRUDO green apple jus, piparra pepper, avocado - $20

TIGER SHRIMP TOAST house focaccia, manzano chili butter, coriander salad - $20

e n t r e e s

PACIFIC HALIBUT early spring vegetables, fermented carrot sauce - $33

FARM STAND PAPPARDELLE sugar snap peas, fennel, artichoke, italian burrata - $28

BUTTERMILK FRIED HALF CHICKEN (THURSDAYS ONLY) buttermilk biscuit, whipped butter, spicy honey - $31

CRISPY PORK SCHNITZEL apple fennel salad, horseradish crema - $29

OAK-FIRED BEEF TENDERLOIN creamed celery root, pickled mushroom, marrow sauce - $42

(PIZZAS FRIDAYS ONLY)

WOOD-FIRED PEPPERONI PIZZA mozzarella, spicy honey, fresh parsley - $27

WOOD-FIRED ITALIAN SAUSAGE PIZZA mozzarella, pepperoncini - $25

WOOD-FIRED ROBLAR FARM PIZZA (changes weekly) - $24

a d d - o n s

FREE RANGE CHICKEN BREAST - $9 • TIGER SHRIMP - $10 • AVOCADO - $6

s w e e t s

FRESHLY BAKED COOKIES + dark chocolate with walnuts - $11

+ Contains nuts

Lunch
Friday-Saturday 11:00AM to 5:00PM

s t a r t e r s

FARM STAND BEET & CITRUS SALAD tangerine vinaigrette, beet green marmalade, pecorino romano - $20

CAESAR SALAD local romaine, grana padano, sourdough crumble - $18

GARLIC HUMMUS house-made pita, farm veggies, zhoug - $18