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).
Lunch
Monday-Saturday 11:00AM to 4:30PM
s t a r t e r s
CAESAR SALAD local romaine, grana padano, sourdough crumble - $18
YELLOW FIN TUNA CRUDO mango leche de tigre, avocado, mint - $20
ROBLAR BADGER FLAME BEET SALAD whipped goat cheese, shaved fennel, apple ginger vinaigrette - $18
GARLIC HUMMUS house-made pita, farm veggies, zhoug, za’atar - $18
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 SEARED BRANZINO artichoke caponata, lemon pickled fennel, basil - $28
FARM STAND PASTA busiata pasta, sicilian pesto, seasonal vegetables, ricotta salata - $25
PORK BELLY TACOS crunchy farm stand slaw, tomatillo habanero salsa, pickled onion, oaxaca cheese - $26
BAJA SHRIMP morita chili and carrot butter, griddled flatbread, charred corn relish - $26
ADD-ONS: FREE RANGE CHICKEN BREAST - $8 • BAJA SHRIMP - $12 • AVOCADO - $4
Supper
Thursdays & Fridays 5:00PM to 6:30PM
IVAN’S HOUSE ROLLS cultured butter, thyme, confit garlic - $10
CAESAR SALAD local romaine, grana padano, sourdough crumble - $18
ROBLAR BADGER FLAME BEET SALAD whipped goat cheese, shaved fennel, apple ginger vinaigrette - $18
SPICY CLAMS manzano chili-coconut sauce, Roblar herbs, focaccia - $19
BAJA SHRIMP GAZPACHO pickled mushrooms, cucumbers, fresno chili - $22
e n t r e e s
HORSERADISH CRUSTED SALMON roasted mocum carrots, swiss chard, preserved lemon - $30
FARM STAND PASTA busiata pasta, sicilian pesto, seasonal vegetables, ricotta salata - $25
BUTTERMILK FRIED HALF CHICKEN (THURSDAYS ONLY) buttermilk biscuit, whipped butter, spicy honey - $31
SALMON CREEK FARMS PORK SCHNITZEL fennel radish salad, whole grain mustard, apricot jam - $28
OAK-FIRED PRIME RIBEYE chive potatoes, farm arugula, horseradish - $42
(PIZZAS FRIDAYS ONLY)
WOOD-FIRED PEPPERONI PIZZA mozzarella, spicy honey, fresh parsley - $27
WOOD-FIRED LOT B SQUASH PIZZA pumpkin seed pesto, burrata, lemon gremolata - $26
ADD-ONS: FREE RANGE CHICKEN BREAST - $8 • BAJA SHRIMP - $12 • AVOCADO - $4
Brunch
Sunday 10:00AM to 3:30PM
s t a r t e r s
CAESAR SALAD local romaine, grana padano, sourdough crumble - $18
YELLOW FIN TUNA CRUDO mango leche de tigre, avocado, mint - $20
GARLIC HUMMUS house-made pita, farm veggies, zhoug, za’atar - $18
ROBLAR DEVILED EGGS smoked salmon, chives, pickled shallots - $15
e n t r e e s
CHEF’S COBB SALAD + chicken, bacon, apple, pecans, blue cheese, sundried cranberry, creamy cider dressing - $25
ROBLAR EGGS BENEDICT smoked salmon, toasted focaccia, brown butter hollandaise - $25
FARM STAND PASTA busiata pasta, sicilian pesto, seasonal vegetables, ricotta salata - $25
SMOKED SHORT RIB HASH Roblar eggs, romesco, pickled onions - $25
PORK BELLY TACOS crunchy farm stand slaw, tomatillo habanero salsa, pickled onion, oaxaca cheese - $26
CANDIED BACON BLT garlic aioli, tomato jam, farm lettuce - $23 Gluten Free Bread Sub + $2
FLUFFY BUTTERMILK PANCAKES blueberry-pineapple compote, cinnamon cream - $18
ADD-ONS: FREE RANGE CHICKEN BREAST - $8 • BAJA SHRIMP - $12 • AVOCADO - $4