Using our certified Organic farm as a source of creativity, chef Eric Skokan and our chef team create an award-winning cuisine vibrant with seasonality.    Our menu changes daily to reflect
the day’s harvest and showcase the bounty of our fields and pastures.  We offer both an a la carte and a Chef’s Tasting menu. We accommodate most any dietary restrictions upon request.  Our chefs love to know those requests ahead of time, ideally when you make your reservation.



Our wine menu has been awarded Wine Spectator’s Best of Award of Excellence since 2008.
Our wine cellar holds over 1,000 selections.  While “food-friendly” is our first priority when curating the list, we offer a wide selection of both fruit-forward wines for the hedonistic and off-the-beaten-path bottles for the adventurous. The showcase of our program is our Chef’s Tasting, progressive six-course

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menu with optional classic or premium wine pairings. Our Wine Director, Alex Davison, is recognized as an “Certified Sommelier” by the Court of Master Sommeliers.  Alex and our sommeliers are knowledgeable, fun and are a pleasure to engage in food and wine stories and conversation to enhance your dining experience.


Our Bar Menu features beautifully handcrafted cocktails (and mocktails) inspired by our farm and talented bartenders, and we pour classic wines by the glass that are chosen to complement our cuisine. Additionally, using both Coravin and Perlage systems allows us to feature higher-end wines-by-the-glass like Roederer champagne and premium California Cabernet. 



Our delicious desserts are carefully crafted by our talented pastry chef, Anna Ehrenfeucht, most often featuring beautiful heritage whole grains from our farm, local eggs, honey and fruits. 

We complement these offerings with a wide variety of after dinner drinks including sweet and fortified wines, scotches and digestifs. We also feature a wide range of Madeira dating back to 1901.