Yanni's Bar & Grill
Hours of Operation:

Monday through Sunday
12:30 P.M. - 8:00 P.M.

12015 Scripps Highlands Dr.
San Diego, CA 92131

Tel: (858) 527-0011
Fax: (858) 527-0286

 Closed on:
Easter Sunday
Memorial Day (Sun & Mon)
  Fourth of July (Days vary)
Labor Day (Sun & Mon)
Thanksgiving Day
Christmas Day
New Years Day

Gift Certificates are available. Please call (858) 527-0011 for more information

Yanni's Bar & Grill

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Yanni's Bar & Grill offers frequent Wine Dinners.

These dinners are planned using great wines from Yanni's Cellar.
A menu is then planned to complement the wines.
Many of the Cellar wines will be made available to sell at great prices.

You can also view the menu from some of our previous Wine Dinner's below.

The Last Wine Dinner

This event was very fun!

Monday November 9, 2015 6:30 P.M.

Yanni’s Bar and Grill welcomed

Vintners Greg and Tealy Barr from

the Barr Estate Winery of Paso Robles

MENU
Smoked salmon and caviar bruschetta with horseradish
cream cheese, sliced egg, red onion and extra virgin olive oil

Barr Estate Winery Malbec Rose, Paso Robles 2013

Pan seared sea scallop beurre blanc

Barr Estate Winery Albarino, Paso Robles 2013

Organic spring mix salad in apple pecan vinaigrette,
caramelized walnuts, dried cranberries, goat cheese
prosciutto di Parma and balsamic reduction

Barr Estate Winery Jubilado, 53% Malbec,

29% Petit Verdot, 7% Cab Franc, 6% Cab Sauvignon,

 5% Petite Sirah, Paso Robles 2010

Beef tenderloin medallion porcini, shiitake and

white mushroom risotto,red wine demi-glace

Barr Estate Winery Cabernet Sauvignon,

Paso Robles 2011

Cheese fruit and nut plate

Barr Estate Winery 
Grande Finale 2008 

$69 per guest plus sales tax, plus gratuity

Please call 858-527-0011 for reservations

Past Wine Dinner Menus

Monday, February 4, 2013

Mezedes (Greek for tapas)

Proseco, Tommasi, Tenuta Filodora, DOC Treviso, Italy

Carpaccio of beet and horseradish house cured Skuna Bay salmon
with a lemon caper aioli and topped with spinach,
onion, avocado and roasted red bell peppers

 Mayacamas Chardonnay, Mt. Veeder, Napa Valley, 2009

Roasted eggplant, mushroom and bell pepper Napoleon with goat and kasseri cheese

Salice Salentino Riserva Cantele DOC, Salento, Italy 2009

Tre Bicchieri Gambero Rosso

 Homemade veal ravioli in a marsala Bolognese
with mushroom and sweet Italian sausage

Hanna, Zinfandel, Bismark Mountain Vineyard

Proprietor grown, Sonoma Valley, 2007

Cheese, fruit and nuts

Fonseca Porto Bin 27, Portugal

 
$59 per guest plus sales tax, plus 18% gratuity

Monday, October 1, 2012 at 6:30 PM

Mezedes (Greek for tapas)

Chardonnay, Mer soleil Barrel fermented, Santa Lucia Highlands, 2009

Grilled marinated white Mexican shrimp with organic spring mix salad,
toasted almonds, grapefruit in citrus vinaigrette

Sauvignon Blanc, Stag’s Leap Wine Cellars, Napa Valley, 2009

Grilled Skuna bay Salmon, fresh tomatoes, capers,
garlic, parsley, olive oil and avocado
Pinot Noir, Summerland, Odyssey-Thurlestone Vineyard Edna Valley, 2008

 Beef tenderloin medallions over porcini,
shiitake and white mushroom risotto in red wine demi-glace

Cabernet Sauvignon, Hall, Napa Valley, 2009

Pana Cota with fresh berries, walnuts and honey
Bellafina, Prosecco DOC

Monday, April 30, 2012 @ 6:30 PM

Mezedes (Greek for tapas)
Sauvignon Blanc, Estate grown Hanna,
Russian River Valley, 2010

Grilled Northern Halibut skewer marinated in garlic and lemon
wrapped in grape leaves polenta triangles
Chardonnay Hartford Court, Unfined and Unfiltered
 Four Hearts Vineyard, Russian River Valley, 2009

Sliced duck breast over baby arugula salad with shaved fennel, dried
apricots, caramelized pecans in citrus vinaigrette and balsamic reduction
Crognolo, Tenuta Sette Ponti, Toscana, 2007

 Lamb loin Saltimbocca with prosciutto di Parma,
sage and kasseri cheese, Merlot,
Porcini mushroom demi-glace
Merlot, Gargiulo Vineyards, Money Road Ranch,
Oakville, Napa Valley, 2005

Dessert
Panna Cotta with fresh berries, walnuts and honey

Prosecco Brut, Superiore Bisol
Crede, Valdobbiadene, 2009
59 per guest plus sales tax, plus gratuity

Monday, January 30, 2012 at 6:30 P.M.

Mezedes (Greek for tapas)
Terlaner Classico, Cantina Terlano,  Alto Adige, 2010
Sauvignon Blanc, Pinot Blanc, Chardonnay

Grilled marinated white Mexican shrimp with
Arugula salad in citrus vinaigrette
Ridge Chardonnay,
Santa Cruz Mountains Estate, 2006

Homemade Duck Ravioli Mascarpone cream
Chianti Classico Castello di Brolio,
Barone Ricasoli, Toscana, 2001

Beef tenderloin steak over grilled Portobello mushroom
Underhill Shiraz, Yarra Yering
Victoria, Australia, 2004

Dessert
Flourless chocolate cake
Royal Oporto, Late Battled Vintage,
Porto 1999

Monday, November 7, 2011

Mezedes (Greek for tapas)
King Estate, Pinot Gris 
Signature Collection Oregon, 2007

Pan seared striped bass on a bed of cannellini beans and rapini
Planeta Chardonnay di Sicilia
Sicily, 2007

Duck breast, arugula, home dried tomatoes, shaved Grana Padano
Red Velvet Glinavos, Agiorgitico, Vlahico, Becari
Zitsa, Epirus, Greece 2001

Homemade lamb ravioli with a cabernet sauvignon porcini mushroom 
demi-glace and crumbled goat cheese 
Cabernet Sauvignon, Beringer Private Reserve, Napa, 2005

Dessert 
Apple walnut tart caramel 
Baron “K” Riesling Kabinett  Rheingau Estate bottled 2005

Monday, September 26, 2011

Mezedes (Greek for tapas)
Tiefenbrunner, Pinot Grigio
delle Venezie, Italy, 2009

Seafood salad with white Mexican shrimp, sea scallops, baby octopus,
celery, onions, bell peppers, organic spring mix, tomatoes, English cucumber, citrus vinaigrette
Chimney Rock, Elevage Blanc, Estate Grown
Napa Valley, 2007

Eggplant, mushroom, zucchini, and spinach Napoleon with goat cheese, homemade ricotta and mascarpone cheese, marinara
Deep Red, Paul Dolan Vineyards,
Biodynamic grapes, 41% Syrah,
39% Petit Sirah, 15% Grenache, 5% Zinfandel, Mendocino, 2007

Mini veal osso buco served with polenta
Cabernet Sauvignon, Shadrach, Grant Burge, South Australia, 1999

Dessert
Fresh berries and Moscato Zabaglione
La Fiera, Moscato Frizzante, Pouglia

Monday, July 25, 2011

Meze

Moschofilero, Boutari, Mantinia, Greece, 2009

Dinner

Jumbo lump crab cake with a lemon caper aioli on Organic spring
mix with tomatoes, sweet peas and red onion in citrus vinaigrette

Falanghina, Terredora di Paolo, Irpinia, Italy, 2009

Homemade duck ravioli in a red wine reduction with shiitake mushrooms, mascarpone cheese and cream

Valdisanti,Tenuta S. Giovani, Pier Luigi Tolaini, Berardenga, Toscana, Italy 2006

Dessert

Chocolate budino and biscotti duo

10 Year Old Tawny Port Grant Burge, Australia

Monday, May 23, 2011

Reception

Passed hors d’ oeuvres

Champagne Piper-Heidsieck, Brut Reims-France

Dinner

Organic field greens, shaved grana padano parmesan, avocado, toasted almonds, heirloom tomatoes, red onion, jicama, citrus vinaigrette dressing, pan seared white Mexican shrimp Sauvignon Blanc

Chalk Hill Estate Grown, Chalk Hill, Russian River 2008

Grilled Portobello and mushroom risotto

Brunello di Montalcino, Casanova di Neri, Tenuta Nuova, Toscana, 2003

Rack of lamb and vegetable couscous

Isosceles, Justin, Paso Robles, 2007

Dessert

Fresh berry tarte

Vidal Icewine, Jackson-Triggs, Proprietor's Reserve, Niagara Peninsula, 2007

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Awards

Best Restaurant – 1st place Best Lunch – 2nd place
Best Italian – 2nd place
Best Greek – 2nd place
Best Seafood – 3rd place
Best Gourmet Cuisine – 2nd place
Best Sandwiches – 3rd place
Best Dessert 1st place

Rancho Magazine 2010 Dining Survey as selected by readers

Voted #1 for Best New Restaurant
Voted #1 for Favorite Restaurant
Voted #2 for Best Greek
Voted #2 for Best Lunch
Voted #2 for Best Other Ethnic
Rancho Magazine 2008 Dining Survey as selected by readers

Voted Best Italian and Seafood
SignOnSanDiego.com Best of 2003

Voted Best Greek and Best Italian
SignOnSanDiego.com Best of 2008