Winter Menu
Available daily with all reservations

Lettuces, endive, apples, celery, red onion, poppy seed dressing – 17

Brussels sprouts, cherries, gorgonzola, hazelnuts, red wine vinegar – 20

Grilled sourdough focaccia with pickle butter, prosciutto ruliano – 20

Chilled shrimp and saffron potatoes, savory mayo – 24

Roasted chicken, braised fennel, tarragon cream – 34

Rigatoni, mushrooms, butternut squash, garden greens, parmesan – 32

Market fish, root vegetable mash, beurre blanc – 40

Beef short rib Diane, mushrooms, crispy potatoes – 48

Mangalitsa pork collar, polenta, peppercorn sauce – 45

Our sourdough focaccia served with olive oil – 12

Bowl of butternut squash soup. pepitas, sage, olive oil – 13

Side of garlic & leek farmer’s cheese – 7

Marinated olives – 9

Fog catcher x filet mignon

A limited Winemaker and Chef collaboration to celebrate the release of our flagship Bordeaux blend, Fog Catcher. For 60 years Flannery Beef has garnered a reputation for excellence among chefs. This special Prime grade Filet Mignon comes from California Holstein cattle and is undeniably the most tender cut of all; truly in a class all its own.

8oz Flannery Filet Mignon, grape must black pepper butter, roasted red onion and yam – 92

Cheese &
Charcuterie Board

A seasonal board served with crostini, whole grain mustard, cornichon & preserved veggies

Farmer’s cheese
our garden’s garlic & leeks whipped with farmer’s cheese. Stepladder Creamery, Cambria, CA.

Ragged Point
bloomy rind, triple cream cow milk. Stepladder Creamery, Cambria, CA

Goat Cheddar
100% goat milk, semi-soft and buttery. Central Coast Creamery, Paso Robles, CA.

Pork Rillettes
slow-cooked pork shoulder and belly, aromatic pepper, nutmeg, bay laurel. Made in-house.

Salami finnocchiona
Ground pork salami, fennel seed, white wine, black pepper, Italy

55

About Our Restaurant

Our tasting room opened in 2009 and in 2014 we added our lunch program to compliment it. Our menus feature fresh, local and high quality ingredients alongside daily harvests from our Chef’s Garden.

Chef's Garden

Our organic, regenerative Chef’s Garden grows over 300 different cultivars of heirloom vegetables, fruit, herbs and flowers alongside laying hens and honeybees. Everything is harvested at the peak of freshness to be used in our restaurant. We focus on growing hard to find varieties and interplant edible crops with show stopping ornamental flowers, including an incredibly diverse selection of dahlias each summer. These colorful blossoms attract pollinators and star in stunning floral arrangements for our visitors to enjoy. The Chef’s Garden is open to all visitors and we invite you to take a stroll during your next visit!