Reservations

Early Spring Menu
Available daily 11–4

 

Artichoke Feta Dip, golden beets, pickled onions, rye crackers – 18

Fried Castelvetrano Olives, whipped goat cheese Nduja spread, house saffron honey – 18

Grilled Hayashi & Sons Broccolini, anchovy dressing, pepitas, pickled fennel, parmesan – 16

Smokey Cashew Dip, eggplant and tomato conserva, rye cracker – 18

Field Lettuces, shaved giardiniera, garden herbs, truffle grain mustard – 16

 

Westholme Australian Wagyu Steak, whipped avocado, oil poached tomatoes, verbena – 52

Trombe Pasta, braised short rib, nutmeg buttermilk mornay, ,confit tomato, sage – 36

Bucatini Pasta, Mighty Cap mushrooms, sundried tomato walnut vinaigrette, creme de Raifort – 32

Winfield Farms Mangalitsa Pork Collar, turnip puree, spigarello, pickled chestnut mushrooms – 48

Grilled Half Chicken, adobo rub, escarole, English peas – 45

Black Cod, stewed tomato, saffron, Bloomsdale spinach, beurre blanc – 38

Grilled Octopus, English pea, blistered snap pea, pickled Fresno chile – 34

 

Crispy fingerling potatoes, caramelized onion dip – 13

House-made sourdough focaccia, orange blossom butter, citrus salt – 14

Side of garlic & leek farmer’s cheese – 7

Citrus-marinated olives – 10

Garden herb Marcona almonds – 12

Cheese & Charcuterie Board

A seasonal board served with crostini, whole grain mustard, cornichon & preserved veggies

 

Farmer’s cheese
Whipped with garden garlic & leeks. Stepladder Creamery, Cambria, CA.

RAGGED POINT
Triple cream cow milk, bloomy rind. Stepladder Creamery, CA.

Goat Cheddar
100% goat milk, semi-soft and buttery. Central Coast Creamery, Paso Robles, CA.

Salami finnocchiona
Pork salami, fennel seed, black pepper. Alle Pia, Atascadero, CA.

Coppa
Dry cured pork shoulder, black pepper, nutmeg. Alle-Pia, Atascadero, CA.

55

About Our Restaurant

Our tasting room opened in 2009 and in 2014 we added our lunch program to compliment it. Our menus feature fresh, local and high quality ingredients alongside daily harvests from our Chef’s Garden. 

Chef's Garden

Our organic, regenerative Chef’s Garden grows over 300 different cultivars of heirloom vegetables, fruit, herbs and flowers alongside laying hens and honeybees. Everything is harvested at the peak of freshness to be used in our restaurant. We focus on growing hard to find varieties and interplant edible crops with show stopping ornamental flowers, including an incredibly diverse selection of dahlias each summer. These colorful blossoms attract pollinators and star in stunning floral arrangements for our visitors to enjoy. The Chef’s Garden is open to all visitors and we invite you to take a stroll during your next visit!

Illustration by Anna Takahashi