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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 and lunch service. Reservations are strongly recommended and can be made by calling us at 805.226.4891. During the weekends we do our best to accommodate walk-ins but cannot guarantee availability. 

Chef's Tasting Menu

LENTIL STEW
PROSCUITTO, MIREPOIX & SWISS CHARD / 17
2016 Syrah

CHICKEN PO-BOY  
CLAM MARINATED CHICKEN, HEIRLOOM TOMATOES, ARUGULA, BACK PORCH BAKERY BAGUETTE, SWEET PICKLES & HOUSEMADE AIOLI SERVED WITH PAPAS BRAVAS / 22
2016 Reserve Grenache, Heart Hill Vineyard

BLACKBERRY SORBET
FRESH BLACKBERRIES & LEMON ZEST / 13
2011 Reserve Doce Nove (port-style wine)

$45 // ADD wine pairings for $35

march chef's tasting menu

Lunch menu

Starters

PARSNIP SCALLOP SOUP
parsnip puree, estate thyme, Niner olive oil / 14

CAULIFLOWER SALAD
roasted tri-colored cauliflower, fennel, dandelion greens, ewenique, pine nuts & citrus vinaigrettE / 16

SPANAKOPITA
spinach, feta, ricotta, onion, garlic, calabrian tzatziki / 16

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 - 21
Large - 38
Add Charcuterie - 10


Share Plates

POUTINE
short ribs, papas bravas, foie gras, red bell peppers, espagnole, ewenique & micro greens / 23

SHRIMP ÉTOUFFÉE
CREOLE OAT PRAWNS, CAJUN TRINITY, JASMINE RICE & FRIED SAGE / 23

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 / 16

 

Mains

BURGER
DIJON MUSTARD, CARAMeLIZED ONION, CABRALES BLUE CHEESE, BACON, HOUSEMADE PICKLE SPEAR & GARDEN SALAD / 22

PAN SEARED SCALLOPS
CELERY ROOT puree, CARROTS, MUSTARD GREENS, CHICORY, SHAVED CELERY ROOT, LEMON RIND / 26

STEAK AU POIVRE
bavette steak, garlic mashed potatoes, roasted carrots and broccolini, cognac pan sauce, fried onion & szechuan gremolata / 28

BÁNH MÌ
BACKPORCH BAKERY BAGUETTE, SLICED PORK LOIN, PICKLED CARROTS, CUCUMBER, Jalapeño, THAI CHILI AIOLI & CITRUS SALAD  / 23

VEGAN BOWL
JASMINE RICE, CHARRED SCALLIONS & CARROTS, GARLIC CONFIT, AVOCADO, SESAME SEED, HOUSE MADE THAI CHILI SAUCE  / 19

BRAISED PORK BELLY
fried wine braised pork belly, garden kale salad, shaved fennel, blackberries, blackberry gastrique kale chip  / 21

OCTOPUS
sous vide, melted chorizo, lemon, parsley, thyme, grilled fingerlings, smoked paprika / 21


Sides

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

BROCCOLINI
lemon & Niner Olive Oil / 8

ROASTED FINGERLINGS
potatoes with 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 / $14
back porch bakery baguette, chocolate ganache, fresh strawberries, hazelnuts, house-made whipped cream & agave

SAVORY CRESPELLE / $16
calabrian chili, broccolini, torpedo onions, ewenique, pine nuts, garden herb salad, & a parmesan sauce

SHORT RIB PAPAS BRAVAS / $18
papas bravas in a horseradish demi glace, shredded short rib, ewenique, macerated onion, & fried egg

 

 

 

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