2021 Rosé of Grenache, 2019 Chardonnay, 2018 Estate Cabernet Sauvignon, 2018 Four Chords,
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
Cheese and Charcuterie Plate 25
A variety of cheeses, meats, olives, dried fruit, roasted rosemary walnuts, and house made bread.
*Cheese & Charcuterie Board Available for parties over six guests by pre-order only for $75.
Breads with Oil & Vinegar 15
House-made breads served with Olivas de Oro olive oil and balsamic vinegar. ⓥ
Sweet Potato & Pepper Fauxmage 14
A cashew spread of roasted sweet potatoes and red peppers topped with toasted pecans and served with house-made foccacia. ⓥ
Spanikopita Salad 16
Spinach with seasoned feta, garlic confit, green onions, pine nuts, phyllo and served with a Greek vinaigrette.
Seasonal Squash & Sausage Flatbread 16
A flatbread of roasted seasonal squash slices, Alle-Pia luganega sausage, sundried tomato spread, and burrata drizzled with a parsley gremolata.
The Philly 21
A Parrish take on a classic. Smoked brisket thinly sliced on a french roll topped with aged provolone cheese sauce. 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 because it’s that good.
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!
Wine Crafted by David Parrish and Cody Alt
Food Offerings by Ethan Ray and Cecily Parrish Ray