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.
Light Bites - Tuesdays & Wednesdays
Available for Onsite Wine Experiences - While Supplies Last
Cheese and Charcuterie Box 25
A variety of cheeses, meats, olives, dried fruit, roated rosemary walnuts.
Fall Food Offerings
Breads with Oil & Vinegar 16
House-made breads served with Olivas de Oro olive oil
and balsamic vinegar. ⓥ
Cheese and Charcuterie Plate 26
A variety of cheeses and meats, olives, dried fruit, house-made
candied walnuts, and house-made bread.
Apricot & Cranberry Cashew Spheres 16
Two sharp vegan cashew cheese spheres rolled in apricot, cranberry, and pecans. Served with house-made bread. ⓥ
Kale Caeser Panzanella 15
Kale, roasted tomatoes, shallots, parmesan, focaccia croutons, and served with tahini caesar dressing.
Lamb Enchilada 18
Braised Lamb shoulder in a sweet potato tortilla served with a mild guajillo sauce, crema, pickled shallots, and micro cilantro.
Squash & Sausage Flatbread 18
A flatbread of roasted seasonal squash slices, Alle-Pia luganega sausage, sundried tomato spread, and ciliegine mozzarella drizzled with a parsley gremolata.
Mushroom Chicken Sliders 21
Baked lemon chicken with fontina, sautéed local mushrooms, and sweet pepper pesto on ciabatta served with a house salad.
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.
Pumpkin Skillet Cookie 12
A pumpkin spice cookie wamred in a cast iron skillet and topped with vanilla bean ice cream and chpped hazelnuts.
Paired Flight with Ethan & Cecily
This experience is available by reservation only on Fridays. Reserve Here.
2022 Sauvignon Blanc with Seared Scallops
A ginger seared scallops nestled in an Asian beurre blanc sauce and topped with fresh mint and basil confetti.
2018 Silken with Moroccan Lamb & Saffron Couscous
Lamb shoulder rubbed in Morrocan spices and braised. Served with a creamy saffron couscous and an herb chermoula.
2019 Late Harvest Sauvignon Blanc with Tropical S'more
Macadamia nut shortbread dipped in passion fruit chocolate and topped with toasted coconut meringue. Served with a raspberry coulis.
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!
Wine Crafted by David Parrish and Cody Alt
Food Offerings by Ethan Ray and Cecily Parrish Ray