A handful of special dinners each season, in the vineyard, at the pass, and around the holidays. Seats go quickly.
Eight seats. One night. No menu in advance.
Chef's Table
Dinner at the pass. Chef Daniel Park builds the menu that morning from what arrives off the farm trucks. Eight courses, eight guests, and a kitchen view throughout. Wine pairing available for an additional $75 per person.
Family style. Two seatings. Nobody does the dishes.
Holiday Dinner
A heritage turkey from Meadowlark Poultry, Valley Gold cornbread stuffing, roasted Riverbend squash, and apple and pear pie from Mercier Orchards, passed down long tables the way it should be. Vegetarian mains available on request.
The longest night of the year, by candlelight.
Holiday Dinner
We open on a Monday for one night only. Five courses built from the winter cellar: cured beans, stored squash, citrus from Cobblestone Gardens, and the first chicories of the new year. Lit entirely by beeswax candles from Bee Line Apiary.
Your event. Your menu. Our room.
Private Dining
Our private dining room seats up to 24 guests with a fully custom menu, dedicated server, and curated wine list. Available for rehearsal dinners, corporate gatherings, milestone birthdays, and full buyouts. Inquire at least three weeks in advance.
Events sell out quickly. We announce new dinners to our list before anyone else.
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