Fall menu

all items are served picnic style, please let us know if you have any questions!

mains

Fried chicken, carrot-sunshine slaw and lemon wedge
18

'Knife-n-fork' hot roast beef dip, sottocenere cheese, caramelized onion-truffle jus
25

Fresh rigatoni pasta, pork belly and preserved tomatoes, parmesan
19

Seared scallops with butternut squash, lemon, garlic and sage
24

Grilled mushrooms, chestnuts and kale over wild rice
20

Salads & sides

Garden green salad, lemony avocado dressing, toasted sesame seeds
8

Chopped salad of pears, fennel, kale and walnuts
13

Burrata, roasted beets, pomegranate and basil
13

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

Hearty tomato soup, estate olive oil & croutons
9

Marinated olives
6

seasonal ice creams

Blackberry-Malbec Sorbet

Citrus Sorbet

Caramelized pink pearl apples, hibiscus syrup, cinnamon ice cream, and butter pastry crunchies

Double chocolate brownie, hot fudge, vanilla ice cream, cocoa nib

Single scoop of vanilla or cinnamon ice cream

wine By the glass

2019 Sauvignon Blanc - 10
2018 Reserve Grenache Blanc - 13
2017 Reserve Chardonnay - 16
2018 Pinot Noir - 13
2017 Malbec - 16
2017 Cabernet Sauvignon - 16
2017 Cabernet Franc - 16
2017 Reserve Cabernet Sauvignon, Heart Hill Vineyard - 19
2017 Reserve Carménère - 19
2016 Fog Catcher - 25

Non-Alcoholic

Cold Brew Coffee - 5
made with our barrel-aged coffee beans and your choice of sweetener and cream/oat milk

Pellegrino - 4 sm / 6 lrg

Coca Cola - 5

Thanks for joining us today! ❤