2019 Sauvignon Blanc, 2020 Rosé of Grenache, 2018 Zinfandel, 2016 Petite Sirah, 2016 Estate Cabernet Sauvignon
Above wines are available by the bottle and glass.
Kitchen closes at 4:30pm
Cheese & Charcuterie Plate 25
A variety of cheeses, meats, olives, Marcona almonds, dried fruit, and in-house made bread.
Fig & Greek Olive Tapenade 15
Mission figs and Greek olives minced with house made basil oil and served with housemade focaccia. ⓥ
Pear & Walnut Salad 16
Organic baby spinach and frisee with a variety of pears, house made candied walnuts, gorgonzola, and balsamic fig vinaigrette. ⓥ available.
Chef’s Seasonal Flatbread 16
Chef’s choice of seasonal produce of vegetables and fruits, burrata, served on garlic naan bread and topped with micro arugula. ⓥ available.
Cali B.L.T.A. 21
California B.L.T.A. with roasted garlic aioli, green leaf lettuce, tomato, almond praline bacon, avocado on sliced housemade Cabernet Sourdough. Served with organic greens and house vinaigrette.
Soba Noodle Salad 25
Coconut curry marinated shrimp nestled on top of a vegetable Asian soba noodle salad, dressed with a lemongrass tamari vinaigrette, and served with a side of spicy peanut dipping sauce. GF. ⓥ Available.
ⓥ Vegan or Vegan Option
GF - Housemade Gluten Free Bread by Request
Macaron & Wine Pairing
Friday & Saturdays • Limited Availability
Experience three wines paired with three Italian macarons crafted by Estate Chef Samantha Eitel.
Blackberry Basil Paired with 2019 Sauvignon Blanc
Filled with blackberry basil compote and spiced chantilly cream
Mango Sesame Paired with 2020 Rosé of Grenache
Filled with mango puree, sesame paste, and sweetened sesame whip
Strawberry Rhubarb Paired with 2016 Estate Cabernet Sauvignon
Filled with spiced strawberry rhubarb compote and vanilla mascarpone whip
Food Program by Estate Chef Samantha Eitel. Cabernet Sourdough by G.M. Cecily Parrish Ray.