Kusshi oysters, mignonette of estate rosé and shallot, cracked pepper, lemon. Half dozen. Pairs with the 2023 Blanc de Blancs.

Baked to order in the wood oven, rosemary cut from the kitchen garden, cold-pressed olive oil, flaked sea salt.

Grilled over vine cuttings, smoked paprika, potato confit, salsa verde. Pairs with the 2022 Rosé.

Hand-cut beef, cured egg yolk, capers, cornichon, grilled sourdough. Pairs with the 2021 Pinot Noir.

Late-summer tomatoes, peach, burrata, basil oil, twelve-year balsamic.

Shaved fennel, radish, toasted seeds, buttermilk and chive dressing.

Honey from our hives, whipped goat cheese, dukkah, dill. Pairs with the 2023 Sauvignon Blanc.

Cooked over open flame, lemon, fennel, brown butter, capers. Pairs with the 2022 Estate Chardonnay.

Forty-five days dry-aged, bone marrow butter, vine-smoked salt. Carved and served on the board. Generous for two. Add roasted marrow +$12.

Cherry gastrique from the orchard, celeriac puree, charred endive. Pairs with the 2020 Reserve Pinot Noir.

Braised lamb shoulder ragu, aged pecorino, torn mint. Pairs with the 2019 Syrah.

Five cheeses and three cured meats chosen each week by our cellar master, honeycomb, seasonal preserves, seeded crackers. Add a flight of four estate pours +$28.

Studded with garlic and thyme, pulled warm from the wood oven, grilled levain.

Estate olive oil, berries macerated in late-harvest wine, creme fraiche. Pairs with the Late Harvest Riesling.

Flaked sea salt, cocoa nib tuile, espresso cream. Pairs with the 2018 Fortified Reserve.