Join us in the Garden Room to wine and dine alongside Winemaker Dave Breeden and Assistant Winemaker Perry Hicks. The 3-course, seasonally driven menu created by Chef Chris Pawlowski highlight each wine while showcasing our region’s bounty.
Amuse-Bouche
2020 25th Anniversary Sparkling Rosé
Seared Scallops
caramelized blood orange supremes, pea shoots, citrus gastrique
2022 Beta Series Rosé Pinot Noir & 2022 Beta Series Blanc de Gamay Noir
Petite Filet Mignon
parmesan crust, haricots vert, parsnip puree, mushroom demi
2016 Reserve Cabernet Sauvignon & 2016 Cabernet Franc / Merlot
Dark Chocolate Truffle Torte
white chocolate truffle, pomegranate syrup
2013 Cabernet Franc Ice Wine & 2017 Cabernet Franc Ice Wine
$120 per person (tax and gratuity included), 24 spaces available for each dinner.