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Parrish Family Vineyard


See Visit Page for Reservations & Important Info 

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Wine Tasting

2022 Rosé of Grenache, 2019 Chardonnay, 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.

Limited Food Menu - Tuesdays & Wednesdays
Kitchen Closes at 4:00pm daily

Cheese and Charcuterie Box 25
A variety of cheeses, meats, olives, dried fruit, roated rosemary walnuts. 

Summer Tapenade 14
Blend of olives, sun dried tomatoes, artichokes and topped with balsamic reduction and pine nuts. ⓥ 


New Paired Flight with Ethan & Cecily - Starting June 27th!

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