Valley News -

Pinnacle Restaurant announces new spring and summer and picnic menus


Last updated 5/2/2018 at 9:13am

TEMECULA – Eating great healthy food and having a wonderful time mark the theme of the new spring and summer menu at the Pinnacle Restaurant at Falkner Winery. Having been voted “Best Restaurant” for 2007-2018 by readers of Inland Empire Magazine, the Pinnacle Restaurant at Falkner Winery continues to impress and improve.

The Pinnacle launched many new menu items that are consistent with the Mediterranean diet, April 27. Mediterranean cooking involves the use of more olive oils, fruits, nuts, seafood and wine. Menu items consistent with the diet are highlighted on the menu. Executive Chef Jason Barradas and his staff have introduced numerous delicious and unique new items to the menu while retaining many of the guest favorites. In addition, they are launching a new picnic menu for outside casual diners.

The new Pinnacle menu includes some new and revamped offerings organized as small plates, large plates, entrees and desserts. Staying with their Mediterranean and American food theme, Barradas also introduced new small plates of roasted cauliflower served with chipotle bechamel, roasted red peppers, sliced almonds with paprika oil and micro radish greens and a revamped mushroom soup that includes portobello, porcini and button mushrooms with caramelized onion, fennel and roasted garlic in a beef broth.

Large plates include many of the salads and pastas previously on the menu, including their signature lobster macaroni and cheese dish, remain with some improvements but he added a sharable Mediterranean antipasto plate with sliced salami, prosciutto and capicola with artichokes, roasted peppers, capers, garbanzo beans, feta cheese on mixed greens with grilled ciabatta bread and housemade garlic oil and balsamic. He also added a Mediterranean pasta made with capellini pasta, tomatoes, Kalamata olives, zucchini, squash, fresh basil, feta cheese all sauteed in a garlic lemon sauce. The chef added a new sandwich to the menu as an ancho chicken wrap that is rubbed and wrapped in a flour tortilla with ranch, mandarin oranges, romaine lettuce and cheddar cheese.

Finish the meal with the strawberry caramel delight made with fresh strawberries on a crisp, sweet, warm Belgian waffle with a scoop of vanilla ice cream caramel, whipped cream and topped with a raspberry sauce. In addition, many of these new items can be made gluten-free or vegan on request.

The Pinnacle will also begin offering a casual picnic menu, May 4, for items to be consumed outside in the yard area or to-go. The menu consists of items like garlic parmesan fries, buffalo chicken sandwich, Mediterranean chicken salad sandwich, blackened salmon sandwich, turkey melt, grilled portobello wrap and a cheese and fruit plate. While dining in the restaurant, the Pinnacle has an extensive list of Falkner wines to accompany all the dishes with specific wine recommendations for each item. Six craft beers are also available. Also, the Pinnacle continues to offer a “weekend special” with a different entree each month and special preparations each week available Friday through Sunday. From their beautiful hill-top location, diners at the Pinnacle can relax in either in-door air-conditioned comfort or outside balcony dining while enjoying the spectacular views of Temecula Wine Country. Reservations are recommended and can be made by calling the restaurant at (951) 676-8231, ext 4, online on their website, or using the OpenTable online reservation system.

Falkner Winery was voted 2017 Best Winery in the Temecula Valley Wine Country. Since opening in July 2000, the winery has gained distinction in Wine Country for its spectacular views and award-winning wines, great restaurant, wine tasting classes, private tours and private venues such as parties and weddings. The tasting room is open daily, 10 a.m. to 5 p.m. with tours available on weekends and by appointment. Normal restaurant hours are 11:30 a.m. to 3:30 p.m. daily. The tasting room is open daily, 10 a.m. to 5 p.m. For more information, visit


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