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A Seasonally inSPired lunch menu

our restaurant serves lunch thursday-sunday from 12 - 3pm, reservations strongly recommended 

Click here to see our current lunch menu. We offer seating indoors where you can see our Chefs preparing lunch through our open kitchen design, or on the back patio where you can enjoy views of Heart Hill Vineyard. For lunch reservations, call us at 805.226.4891. PLEASE NOTE: our Restaurant will be closed  Friday & Saturday May 12th & 13th as we prepare for our Spring Wine Club Party. Normal lunch hours will return on Sunday May 14th.

gourmet picnics available 7 days a week

If you find yourself wine tasting on days the Restaurant is not open we have a full service deli case designed to create the perfect picnic! All products are locally made from within 30 miles of our estate and our kitchen staff supplements cheese & charcuterie with a host of estate-made products. Click here for a current list of what is available.

Seasonal Chef's tasting Menu

a culinary immersion that represents the best of our winemaking & culinary teams

GRILLED NEW SUMMER PEACH
RICOTTA, DANDELION GREENS, BASIL, NINER EVOO
2016 Albarino

GAZPACHO
WATERMELON, LOCAL STRAWBERRIES
2016 Pinot Noir Rosé

FLATIRON
COCONUT RICE, CHERIMOYA, MINT, JALEPENO
2014 Chardonnay

PANNA COTTA
albarino gelee, blood orange
Niner Barrel-Aged Coffee

$50 pp  // add $25 for wine pairings. available to entire tables only.

NINER STEAK FRITES // merlot infused flatiron, fried fingerlings, oyster mushrooms, cherry demi 


 

lunch menu

Starters

Seasonal Chef Soup
ask your server / 11

RABBIT SALAD
mustard greens, pea tendrils, citrus vinaigrette, pistachios, shaved ewenique / 14

RICOTTA TART
lemon, ricotta, asparagus, mixed greens, garden herbs / 12

Local Cheese Board
We source from small local purveyors within 30 miles of our estate. Our current purveyors are : Central Coast Creamery, Stepladder Farm & Alle-Pia Salami served with crostini & seasonal accoutrements
Regular - 18
Large - 35
Add Charcuterie - 8


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GRILLED QUAIL
arugula, strawberries, pine nuts, basil vinaigrette / 18 

SAUSAGE PLATE
black wine mustard, grilled bread, pickled garden vegetables, tarragon aioli / 21

JIMI’S BURRATA PLATE
whole burrata with accompaniments selected by Jimi / 14

GRILLED SHRIMP
ginger, lime, herb salad, garden chive salsa / 16

 

Main

BURGER
truffle tremor, butter lettuce, onion jam & black pepper aoili / 21

PAN SEARED SCALLOPS
yucca fries, roasted corn salsa, chimichurri / 24

DUCK CONFIT
tomato relish, chef’s selection vegetables pistachio salsa verde / 22 

PORCHETTA SANDO
red pepper coulis, grilled seasonal vegetables, arugula, macerated onions, house made focaccia / 19


Sides

Chef’s Side of the Day
ask your server / 12

Broccolini
lemon & Niner Olive Oil / 8

Roasted Fingerlings
garlic confit / 8

 

 

 

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