2020 Sauvignon Blanc, 2017 Estate Cabernet Sauvignon, 2017 Silken, 2017 Four Chords,
2017 Reserve Cabernet Sauvignon
Above wines are available by the bottle and glass.
Fall Food Offerings
-Starting Thursday, October 14th-
Kitchen Closes at 4:30pm
Kitchen closing at 1:00pm on Saturday, October 23rd for a private event.
Cheese and Charcuterie Plate 25
A variety of cheeses, meats, olives, dried fruit, cheese crisps, and house made bread.
*Cheese & Charcuterie Board Available
Roasted Tomato Fauxmage 14
Roasted tomato cashew spread with toasted pecans, balsamic reduction,
and house made focaccia. ⓥ
Romanesco & Asian Pear Flatbread 15
Naan topped with a shallot marmalade, smoked romanesco, asian pears, a creamy white bean drizzle, balsamic pearls, and thyme leaves.
*Add smoked sage chicken.3
Roasted Beet & Barley Salad 17
Roasted beets with a barley grain salad of dried currants and Olivas de Oro (local) basil olive oil, tossed spinach, roasted pistachios, finished with micro beet tops and drizzles of balsamic reduction and tahini.
Local Mushrooms Atop a Pastry 18
Featuring Mighty Cap Mushrooms (Paso) - Smoked lion's mane mushrooms and creamy oyster mushrooms on top of a puff pastry pillow with micro parsley.
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.
*Substitute the house salad for a cup of house soup 2
Butternut Squash Bread Pudding 10
Roasted butternut squash folded into brioche and spices.
Served with a vanilla bean, hazelnut creme anglaise.
Available Sundays By Reservation
$60 per guest
$50 per club member (limit 2)
Enjoy a three course wine and food pairing prepared by our family to yours. Ethan and Cecily will deliver a unique, personal perspective to your table. This experience is availble by limited reservation on Sundays at the top of every hour from 12pm-3pm.
2020 Sauvignon Blanc Paired with Sumac Shrimp
Our Estate Sauvignon Blanc paired with a refreshing start of sumac seasoned shrimp, cucumber slices, pickled shallots, toasted macadamia nuts, mint, micro basil, and a mango vinaigrette.
2017 Estate Cabernet Sauvignon Paired with Short Ribs & a Pretzel Dressing
The Estate Cabernet showcases grapes from all three of our vineyards, which inspired this dish. Braised beef short ribs with a sage pretzel dressing (stuffing), apricot chutney, Reserve Cabernet reduction, and fresh tarragon leaves.
2019 Late Harvest Sauvignon Blanc Paired with Duck Fat Lemon Pound Cake
This dessert wine is paired with a simple, but delicious cake. Lemon, duck fat pound cake topped with pink lady apple, mint, and thyme chimichurri, and finished with a drizzle of blackberry honey.
Pre-Paid, reservation only experience available Sundays from 12-3pm (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