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lunch menu

Join us for lunch in our open-kitchen designed dining room or on our covered patio. Our restaurant is open Thursday - Sunday from 12-3. 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. 

Starters

CHILLED MANGO SOUP
BRUINOISED RED BELL PEPPER & ENGLISH CUCUMBER, nINER ESTATE oLIVE OIL & GARDEN mINT / 14

APPLE BACON SALAD
pea tendrils, gala apples, pistachios & garden peas / 16 add chicken / 9

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

OSSO BUCO
LEMON OLIVE OIL MASHED POTATOES, BROCCOLINI, ESTATE GROWN GARDEN GREENS, BLISTERED GRAPES & FRIED CAT MINT / 29

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

 

 

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