Seasonal Menus
Menu rotations timed to Sonoma’s harvest rhythm, featuring ingredients at their peak and paired with wines that echo the season’s character.
Our seasonal menus begin with early spring’s first asparagus, ramps, and lamb, paired with crisp whites and light reds that mirror the season’s vibrancy. As summer deepens, we shift to stone fruits, heirloom tomatoes, and grilled vegetables—dishes built to complement richer, fruit-forward Pinots and Viogniers. By autumn, menus turn earthy: wild mushrooms, roasted root vegetables, and game, harmonized with bold, structured Cabernets and Tempranillos.
Each menu is developed in consultation with vineyard chefs and farmers to ensure alignment with both harvest timing and winemaking cycles. A late-summer visit might include roasted apricots with honey-thyme glaze alongside an oaked Chardonnay, where the wine’s vanillin echoes the fruit’s caramelization. These connections aren’t coincidental—they reflect how our climate and soil shape both grape and grower.
Menus are finalized two weeks before your tour, adjusted for last-minute harvest delays or weather shifts. We work with kitchens that source directly from vineyard gardens and nearby farms, ensuring produce is picked within 24 hours of service. This responsiveness ensures every bite delivers clarity of place and time—no standard itineraries or off-season imports.
