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Gourmet picnic lunches

enjoy a relaxed vineyard lunch. Our menu features thoughtful, regional ingredients designed to showcase our estate wines

Our colorful heirloom tomato salad in a metal tiffin.

We are open and excited to welcome you to our estate The menu below is available from 10-5pm, seven days a week. For lunch and wine tasting reservations, please select our "Estate Visit" Experience. Please note that we can only accommodate groups of six people (including children and non-tasters). Click here to download our current menu »


Fried Chicken, carrot-sunshine slaw and lemon wedge - 17

Cold Roast Beef, garden cucumbers, anchovies, fresh horseradish  - 19

Grilled Salmon, garden garnishes - 20

Salads & sides

Burrata, grilled stone fruit and fennel - 13

Chopped Summer Salad of tomatoes, cucumbers, melons, sweet onions, olive and feta - 13

Garlicky Mushrooms - 11

Green Beans, sweet corn, salsa verde, sunflower seeds and garlicky yogurt -9

Garden Green Salad, lemony avocado dressing, toasted sesame seeds - 8

Sourdough Focaccia leavened and baked daily, served with estate olive oil - 6

Charred Eggplant Spread, crispy garlic - 7

Marinated Olives - 6

Cheese & Charcuterie Board

Served with crostini, whole grain mustard, shallot jam, cornichon & dried fig compote - 45

seasonal ice cream

flavors rotate weekly!

Fried chicken, burrata salad and shellfish salad in metal tiffins with a bottle of Rosé.

Two people sitting at a picnic table in front of Heart Hill Vineyard

About Our Restaurant

Since opening our restaurant doors in early 2014, we have grown to be a family, winery, community and garden that are obsessive about ingredient sourcing. We know the farmers, butchers and artisans that we choose to partner with and our new picnic-style lunch service is designed to compliment our estate grown wines. Learn more about our:

Restaurant Awards 
Ingredient Sourcing
Our Local Partners

A close up of Rosé pouring into a glass next to a tiffin of burrata salad

awards & recognition

"Best Winery Restaurants in America" - Food and Wine Magazine, 2017. Click here to read the full write-up!  

Food & Wine Magazine Logo

"Overlooking their Heart Hill Vineyard is the winery’s restaurant, where the team goes to great lengths to source its ingredients: There’s extra-virgin olive oil milled from the property’s 350 olive trees, eggs from their flock of 20 chickens, and a great deal of produce pulled from the recently-planted Estate Garden." 


Named one of "The 10 Best Winery Restaurants in America" - USA Today, 2018. Click here for the full write-up!

USA Today 10 Best Logo

"The open-kitchen lunch served at Niner Wine Estates takes inspiration from all things local. The culinary team sources ingredients from area farmers, butchers and artisans, ensuring the highest quality dishes make it to the table." 


A view of orange calendula flowers in our garden, looking back at the tasting room


Ingredient Sourcing

Everyone talks about farm to table cuisine; our goal is to live it. Our motto when it comes to ingredients is "grow what we can, and know who farms the rest. In that spirit, we play a direct hand in the following ingredients:

Our Chef's garden

Our Chef’s Garden is an important piece of our restaurant philosophy and, in many ways, dictates what ends up on our seasonal lunch menu. We try to keep our menu items as fresh and locally sourced as possible, and you can’t get much more fresh and local than right outside the kitchen doors! For a closer look at the garden and what we are harvesting now, click here

ESTATE olive oil

Each year we mill our own Extra-Virgin Olive Oil from the 350 olive trees planted at Bootjack Ranch and Heart Hill Vineyard for use in our restaurant. We grow four types of olives, and use them to create two blends. Our Arbequina and Mission olives make a spicy, and green-tinged Spanish blend, while our Frantoio and Coratina olives combine for a buttery and lemon-spiced Italian blend. In years where our crop is large enough, you can find our olive oil for sale in the tasting room.Learn more about the process in a blog post here

Barrel Aged Coffee

We have been working with local roaster JOEBELLA for a series of experiments where we age their coffee beans in old NINER Wine Barrels to create a completely unique product. For a blog post with more details click here. So far, we have aged and roasted over thirty batches which we sell in the tasting room, restaurant and our online shop. We are also now offering cold-brew coffee made with our barrel-aged coffee beans. You can find it in the tasting room!

sourdough focaccia bread

While our restaurant was closed over the last few months, our kitchen team spent the time experimenting with a sourdough starter to perfect our Focaccia bread recipe. From start to finish, the process takes about three days and our team bakes the bread fresh every day. You can find our Sourdough Focaccia bread on our current menu paired with our Estate Olive Oil!

Local partners

For everything else, we rely on the following list of farms, purveyors, and artisans

Beewench Farms
Templeton Valley Farms
Outlaw Valley Ranch
Marley Family Seaweeds
Central Milling Organic Flours
Backporch Bakery
Central Coast Creamery
Windrose Farms
Alle-Pia Charcuterie
Charter Oak
Joebella Coffee Roasters
Manzanita Manor Organics
Stepladder Creamery
Kandarian Organic Farm
Local Farmers' Markets
Matthews Honey

Cheese & Charcuterie

notable vendors from other regions you'll find on our cheese & charcuterie board

Milton Creamery, Iowa
prairie Breeze, aged cheddar style cow's milk

Rogue Creamery, Oregon 
Smokey Blue, mild blue cheese cold-smoked over dried hazelnut shells

Benton's, Tennessee
hickory smoked, cured pork leg aged 10-12 months

Lunch menu items: steak and potatoes, garden greens and Reserve Super Paso


Sunday, February 2nd – Super Bowl Sunday
Saturday, February 8th – Wine Club Release Party
Saturday, May 2nd – Wine Club Release Party
Saturday, November 14th – Wine Club Release Party
Thursday, November 26th – Thanksgiving Day
Thursday, December 24th – Christmas Eve
Friday, December 25th – Christmas Day
Thursday, December 31st – New Year’s Eve
Friday, January 1st – New Year’s Day