Learn all about the Trinchero family's wine making "secrets" passed down through the generations, while enjoying a delicious four course meal. Based on the freshest seasonal ingredients, Executive Chef Lewis Rossman customizes each menu to ensure every course is perfectly paired with a selection of award-winning Trinchero wines.
Dayboat Scallop and Sweet Shrimp Ceviche with Avocado and Meyer Lemon
Mary’s Vineyard Sauvignon Blanc 2018
Red Snapper “a la Plancha” with Local Artichoke, Asparagus and Spring Herb Aioli
Vera’s Chardonnay 2015
Hearth Braised Short Rib with House Made Potato Gnocchi and Black Truffle Sauce
Mario’s Cabernet Sauvignon 2014
Strawberry and Rhubarb Tartlet
Mary’s Vin Santo Semillon 2015
We look forward to sharing a delicious evening with you!