2019 Chardonnay, 2017 Estate Cabernet Sauvignon, 2017 Silken, 2017 Four Chords,
2017 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.
Herbed Fauxmage 14
An herbaceous cashew spread with toasted macadamias and served with house-made focaccia. ⓥ
Oyster Mushrooms & Chips 16
Mighty Cap mushrooms with cilantro, onions, black garlic and umami sauce, and topped with
Kelpful furikake. Served with wonton chips. ⓥ
Elote Salad 16
Roasted corn with chili seasoning, romaine lettuce, smoked cotija cheese, green onions, and micro cilantro served with an avocado crema.
Lamb Kofta 18
Lamb kofta meatballs served with grilled naan, hominy hummus, creme fraiche tzatziki, sliced cucumbers
and grilled sweet peppers.
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.
Shrimp Sliders 23
Two shrimp patties atop brioche buns with lettuce, eel sauce aioli, and house-made pickles.
Served with a garden herb golden potato salad.
Orange Meringue 10
A deconstructed pie of orange curd served with almond graham crackers, pistachios, toasted meringue,
Returning June 2022 with Ethan & Cecily!
Ethan and Cecily will deliver a unique, personal perspective to your table.
Previous Menu Example
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