2018 Sauvignon Blanc, 2016 Petite Sirah, 2016 Silken, 2016 Estate Cabernet Sauvignon, 2016 Reserve Cabernet Sauvignon
Wine by the Bottle & Glass
Cheese & Charcuterie Plate 25
A variety of cheeses, meats, olives, Marcona almonds, dried fruit, and in-house made bread.
Fig & Greek Olive Tapenade 12
Mission figs and Greek olives minced with house made basil oil and served with housemade focaccia. ⓥ
Pear Persimmon Salad 13
Organic baby spinach and frisee with persimmon, bosc pears, house made candied walnuts, gorgonzola, and balsamic fig vinaigrette. ⓥ available.
Chef’s Fall Flatbread 14
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. 18
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.
ⓥ Vegan or Vegan Option
GF - Housemade Gluten Free Bread by Request
Food Program by Estate Chef Samantha Eitel. Cabernet Sourdough by G.M. Cecily Parrish Ray.
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