2022 Sauvignon Blanc, 2022 Rosé of Grenache, 2018 Estate Cabernet Sauvignon, 2018 Silken Blend,
2018 Reserve Cabernet Sauvignon
*Each tasting may be waived with a two bottle purchase or by joining the wine club.
Above wines are available by the bottle and glass.
Food Offerings Menu
Kitchen Closes at 4:00pm daily
Breads with Oil & Vinegar 15
House-made breads served with Olivas de Oro olive oil
and balsamic vinegar. ⓥ
Cheese and Charcuterie Plate 25
A variety of cheeses and meats, olives, dried fruit, house-made
candied walnuts, and house-made bread.
Summer Tapenade 14
Blend of olives, sun dried tomatoes, artichokes and topped with balsamic reduction and pine nuts.
Served with house-made bread. ⓥ
Elote Salad 15
Roasted corn with chili seasoning, romaine lettuce, cabbage, smoked cotija cheese, green onions, and cilantro served with an avocado crema. (GF)
Shrimp Flatbread 15
A creamy spread of shrimp, prosciutto, herbs, and ricotta on naan and topped with micro greens.
Pork Belly with Apple Slaw 18
Smoked, panko crusted pork belly served with an apple red cabbage slaw.
The B.L.T.A. 21
Almond praline bacon with roasted garlic aioli, green leaf lettuce, tomato, avocado on sliced house made Cabernet sourdough. Served with a house salad. First come, first serve because it’s that good.
Pineapple Upside Down Cake 11
A classic pineapple upside down cake served with coconut syrup. Paired with the Late Harvest Sauvignon Blanc this is like a Piña Colada.
Paired Flight with Ethan & Cecily
Reservations Required. Reserve Here.
2019 Chardonnay with Monk Fish & Tomato Confit
Wine - From Monterey County with notes of honeysuckle, pear, green apple, and toasted biscuit
Pairing - Lightly breaded monk fish served with tomato confit and a summer squash cream
2017 Estate Cabernet Sauvignon with Wagyu & Spätzle
Wine - From our Estate Vineyards with notes of red cherry, fig, nutmeg, and baking spices
Pairing - Wagyu filet mignons with buttered spätzle and braised leeks
2019 Late Harvest Sauvignon Blanc with Quark Cheesecake
Wine - Harvested late from our Adelaida Vineyard with sweet apricots, and honey on the palate
Pairing - Quark and parmesan cheesecake with a ritz-cracker crust served with blueberry compote, brûléed strawberries, and basil chips
Pre-Paid, reservation only experience available Fridays 12-3pm at the top of every hour.
No food substitutions for this experience as it is a pairing experience. Thank you!
New Paired Flight coming soon, book this current experience while you can!
Wine Crafted by David Parrish and Cody Alt
Food Offerings by Ethan Ray and Cecily Parrish Ray