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A Seasonally inSPired lunch menu

join us for lunch in our open-kitchen designed dining room or on our covered patio. Our restaurant is open thursday-saturday from 12 - 3pm, and Sundays from 11-3 for brunch. reservations are strongly recommended and can be made by calling us at 805.226.4891

Chef's Tasting Menu

an indulgent food and wine experience. We select our Reserve Wines and work carefully to craft dishes that highlight the skill of our winemakers, the abundance of our own garden and local ingredients from talented producers

Carpaccio
Filet of beef, Arugula salad, Mustard Emulsification, Smoked Salt, Niner olive oil 
2016 Pinot Noir

Halibut
Parsnip Puree, Pea shoots, Garden Carrots, Soubise, Crispy Kale
2014 Reserve Marsanne 

"S'mores" 
Chocolate Rice, Toasted House Marshmallow, Cinnamon Tuile, Cacao nibs 

$50 / $25 add wine pairings

march chef's tasting menu

Lunch menu

Starters

PARSNIP SCALLOP SOUP
local parsnip, grilled scallop, garden thyme, niner olive oil / 14

PEA SALAD
pea tendrils, pea shoots, red onion, ewenique, croutons, blood orange, pistachio, pear honey vinaigrette / 16
add chicken / 6

RICOTTA TART
butternut squash, red onion, zucchini, garden herb salad, pancetta / 13

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


Share Plates

AUTUMN VEGETABLE PLATTER
garden and farmers market vegetables, Closser's hummus, grilled bread / 15

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

BURRATA PLATE
whole burrata with accompaniments selected by our kitchen / 14

NINER SHRIMP AND GRITS
seared shrimp, pork belly, polenta, ewenique, house micros, pan jus / 18

 

Mains

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

PAN SEARED SCALLOPS
aromatic carrot puree, garden watercress, sake buerre blanc, pomegranate, mint / 24

GRILLED FLATIRON
crispy fingerlings, green beans, tart cherry relish, cherry demi, gremolata / 26

NINER DIP
prime rib, caramelized onion, holy cow, horseradish creme fraiche, housemade focaccia / 21

BAHN MI DIEN
vietnamese carrots, braised pork belly, macerated onions, micro cilantro, torn croutons, thai chili aioli / 21


Sides

CHEF'S SIDE OF THE DAY
ask your server / 12

BROCCOLINI
lemon & Niner Olive Oil / 8

ROASTED FINGERLINGS
garlic confit / 8


Sunday Brunch

brunch is offered from 11am - 3pm on Sundays in addition to our normal lunch menu. dishes subject to change based on seasonal ingredients and availability! 

FRENCH TOAST
back porch bakery baguette, chocolate ganache, strawberries, vanilla whip, hazelnuts / 14
add bacon / 2

CHILAQUILES 
flour chips, roasted salsa, red cabbage corn slaw, flat iron, fried egg, cilantro / 18

GOOSE EGG HASH
Closser farms goose egg, papas bravas style potatoes, onion, red pepper garlic confit, romesco, gremolata / 14
add pulled pork / 4

BLOOD ORANGE MIMOSA
TAITTINGER CHAMPAGNE AND FRESH BLOOD ORANGE JUICE / 12
 

 

 

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