**Please use your membership email so your club discount gets applied**
Join us for our next Farm-to-Table Dinner hosted by our Executive Chef, Nadiv Geiger!
Like the vineyards that we source from, Nadiv has found that the best ingredients are the ones cared and tended for in their most natural state. His sourcing selections support our local communities, and everything he is bringing to the table is from farms with environmentally sustainable and humane agricultural practices.
Curated food selections will be paired with current release and library wine selections.
We will dine on a long kings table outdoors.
When placing your reservation, please let us know your guest names, if there are any seating arrangement requests, and if there are any dietary restrictions or food allergies for anyone in your group.
Passed Apps
Spring Dug Potato Kumpir- cured salmon, dill, creme fraiche
Pea Stuffed Morel Mushrooms- preserved lemon-tarragon glaze
Llano Seco Pork Belly Bites- fennel salsa
Local Artisan Bread & Butter
First Course
Braised Spring Leeks
avocado-labneh, seeds, chardonnay shio koji
Second Course
Seared Day Boat Scallop
green garlic favetta, pearl couscous, lardo, guajillo buerre
Entrée
Roasted & Confit Petaluma Duck
spring vegetables, crispy parsnip, charred cherries, duck jus
Dessert
Honey Cake a la Grec
pistachio crumble, lemon blackberry compote, thyme
Vegetarian and gluten free options available per request. Please let us know of any food allergy or dietary restrictions in advance.
More information
Spring Farm-to-Table Dinner at Testarossa Winery is sold out.