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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. 

Restaurant Month Menu

JAMBALAYA RISOTTO
'nduja, shrimp, Cajun trinity, niner garden herbs
2015 Sangiovese

FRIED CHICKEN AND WAFFLES  
Chicken confit, cayenne maple syrup, rainbow chard, micro greens
2015 Grenache

BEIGNETS
served with brandy caramel sauce

$40 for all three courses / wine pairings included

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, CARAMALIZED 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
bevette 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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