Chef Derick and his team have embraced the colder weather we’ve been experiencing in the valley by crafting a menu filled with delightful fall flavors. The tasting begins with a yuzu pumpkin purée topped with togarashi-spiced cod, perfectly complemented by a glass of Sauvignon Blanc to awaken your palate. As the tasting progresses, you’ll enjoy the rich fall flavors of sage and rosemary aus jus paired with a fuller-bodied Zinfandel and Blend 25. The experience culminates with a chili dish accompanied by Rutherford Cabernet Sauvignon.

*the wine and menu are subject to change at any time, due to new inspiration from Chef*