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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

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

Burrata Caprese Salad
pesto, garden-grown tomatoes and arugula, hand-torn croutons, fig, balsamic & estate olive oil   
2017 Sauvignon Blanc

Porchetta
green bell pepper romesco, red bell pepper, macerated onion, chive, garden dandelion greens, torpedo onion & fennel 
2015 Reserve Pinot Noir 

Pistachio Panna Cota
house-made whipped cream 

$50 / $25 add wine pairings

march chef's tasting menu

Lunch menu

Starters

PEA SOUP
crème fraiche, meyer lemon, estate mint, Niner olive oil / 12

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

RICOTTA TART
butternut squash, red onion, zucchini, garden herb salad, pancetta / 14

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

SPRING 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

NINER SHRIMP AND GRITS
seared shrimp, pork belly, polenta, ewenique, house micros, pan jus / 23

 

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 / 26

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 / 22

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 / $14
back porch bakery baguette, chocolate ganache, fresh strawberries, hazelnuts, house-made whipped cream & agave
add bacon / 2

SCALLOP OMELET / $22
red and green bell pepper, garden grown torpedo onion, scallops, béarnaise sauce

CAPRESE CROQUE MADAME / $15
back porch bakery wheat bread, egg, tomato, basil, mozzarella, prosciutto, bechamel 

 

 

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