• 5 course curated menu by Owner & Chef Julia Rickards

  Starter

  Strawberry Peach Bruschetta with ricotta cheese

  • Paired with Chemistry Pinot Noir Rose Bubbles

  Salad

  Spring Salad with Roasted Halibut and Castelvetrano Olive 

  • Paired with Stoller Reserve Chardonnay

  Pasta 

  Pappardelle noodles tossed in brown butter 

  Wild Mushrooms,Manchego cheese, toasted pine nuts 

  • Paired with Stoller Reserve Pinot Noir

  Meat

   Tri Tip  with truffled cauliflower gratin and roasted asparagus  

  • Paired with History Red Blend

  Dessert 

  Lemon ginger Semifreddo  

  • Paired with Stoller Late Harvest Riesling

• paired wine selection with each course presented by Stoller VP of WineMaking, Melissa Burr.

• $140/person

Only 40 seats available. Reserve your spot today!

Book Here!