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Parrish Family Vineyard

Menu

Wine Tasting

Welcome Tasting • 25.00 
2017 Estate Sauvignon Blanc, 2016 Chardonnay, 2014 Petite Sirah, 2014 Reserven Silken and 2015 Estate Cabernet Sauvignon

Shareable Offerings

Wild Mushroom & Olive Tapenade served with In-House Made Focaccia  ⓥ • 14.00 

Walnut & Lentil Paté served with In-House Made Cabernet Sauvignon Sourdough ⓥ • 14.00 

Herb Goat Cheese & Pepper Pesto with In-House Made Cabernet Sauvignon Sourdough • 18.00 

Decadent Truffle Pairing Crafted by Stafford's Chocolates • 18.00

Cheese & Charcuterie served with In-House Made Bread • 25.00 for plate / 45.00 for board 

Paired Tasting Flight 

Available Friday-Saturday from 12pm-3pm • 50.00 per flight

Barrel Aged Berry Sausage and Butterfly Pea Flower Puree Paired with 2017 Sauvignon Blanc
House made lamb and pork, barrel aged luxardo cherries, cilantro and juniper sausage on top of a creamy butterfly pea flower and cauliflower puree, garnished with dill, English pea's and feta

Smoked Salmon over Buckwheat Flour Pancake and Cacao Fig Mousse Paired with 2016 Zinfandel 
Locally caught salmon, smoked on top of a buckwheat pancake, side of cacao fig mouse, garnished with chives, micro-greens and salmon caviar 

Burrata, Roasted Tomato, Prosciutto di Parma and Pesto Paired with 2015 Silken
House made burrata, Italian herbed-rosted tomato, prosciutto di Parma and drizzled with an arugula hazelnut pesto

Substitutions not available 

Sunday Brunch

Available Sunday from 11am-2pm

Monte Cristo $15
Smoked ham, swiss cheese and raspberry horseradish jam layered twice. Soaked in a smoked paprika custard and grilled. Served with side of mixed greens.  

Summer Squash Shakshuka $18
Spiced tomato, summer squash, onions, garbanzo beans and black garlic stew.  2 poached eggs, topped with feta cheese and basil.  Side of toasted bread. 

Substitutions not available 

Other Beverages 

Sparkling Water and Sodas

Local Coffee & Tea French Press


Food Offerings crafted by our Estate Chef, Rachel Ponce
Sourdough crafted by our General Manager, Cecily Parrish Ray