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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 lunch menu, subject to change. We offer lunch 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.

Seasonal Chef's tasting Menu

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

Kale Ceasar
kale, ewenique, rosemary flower, parmesan tuille, boquerone anchovy dressing
2014 Reserve Marsanne

Chicken Ballotine
foie gras, bell pepper, pistachio, micro greens, citrus vinaigrette
2013 Grenache

Flat Iron Risotto
roasted beets, seared flatiron, arugula, crispy celery root
2014 Reserve Cabernet Sauvignon, Bootjack

Praline Semifredo
served with niner wine estates coffee

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


lunch menu


Seasonal Chef Soup
ask your server / 11

Shaved Vegetable Salad
celery root, carrots, fennel, blood orange, kumquats & pistachio / 14
add chicken / 9

Pork Terrine
cocao nibs, arugula & sherry vinaigrette w/ warm bread / 11 or 24

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


Sweet Thai Roasted Quail
arugula, celery, daikon salad & yuzu ponzu dressing / 18

Baked Ragged Point
roasted hazelnuts & cherry relish / 24

Beef & Chicken Satay
peanut sauce, seasoned vinegar & ginger teriyaki / 22

Shrimp & Sausage
citrus sausage, fennel coriander butter & garlic roasted fingerlings / 26


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

Beet Cured Salmon Sandwich
watercress, onion, horseradish aioli & seeded wheat levain / 18

Short Rib
low and slow short ribs, potato pea puree, crispy carrot / 22

roasted butternut squash, rapini, pinenuts, oyster mushrooms & calabrian chili / 21


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

lemon & Niner Olive Oil / 8

Roasted Fingerlings
garlic confit / 8


pork belly sandwich // albarino braised pork belly, focaccia, garden slaw & 2014 pinot noir

broccoli soup // shaved almonds, brie, roasted garlic oil & 2014 Rosato