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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.

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

SEARED AHI
shaved fennel, kale, tarragon, horseradish, pine nuts
2016 Pinot Noir Rose, Jespersen Ranch

BRAISED PORK AND WHITE BEAN BRUSCHETTA
navy beans, braised pork, calabrian chili, local greens, shallot vinaigrette
2014 Super Paso, Bootjack Ranch 

NINER STEAK FRITES
merlot infused flatiron, fried fingerlings, oyster mushrooms, cherry demi 
2014 Reserve Cabernet Sauvignon, Bootjack Ranch 

CHOCOLATE POT DE CREME
served with niner wine estates 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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