RSVnapa Wine & Dine

General Manager Phil Abram will be your sommelier for the evening, guiding you through an RSVnapa wine flight thoughtfully paired with a seasonal tasting menu by Chef Mike Blocher. The menu showcases locally sourced and house-preserved ingredients from nearby farms and the Table X garden.

AMUSE BOUCHE

HOUSE SOURDOUGH + CULTURED BUTTER

ROASTED PEAR SALAD
house-cured pork, pecorino romano, balsamico, walnut
Orgia, Los Carneros 2018

INTERMOUNTAIN GOURMET MUSHROOM FRICASSEE
locally grown mushroom-herb broth, sourdough, snuck farm greens
Vin Gris of Pinot Noir, Los Carneros 2021

WILD CAUGHT PACIFIC SNAPPER
hazelnut romesco, roasted chicories, white anchovy, saffron broth
Abraxas, Vin de Terroir, Scintilla Sonoma Vineyard, Los Carneros 2019

HOUSE MADE CAMPANELLE PASTA
roasted carrot, carrot top pistou, orange zest bread crumb, teton valley lamb
Pinot Noir, Los Carneros, Napa Valley 2018

UT47 HERITAGE BLACK ANGUS BEEF
autumn pumpkin, charred scallion vinaigrette, crispy shallot, beef jus
POV, Los Carneros, Napa Valley 2018

PERSIMMON COMPOTE
goats milk mousse, golden raisin, maple granola
APPLE UPSIDE-DOWN CAKE
brown butter ice cream, chamomile, smoked sea salt
Late Harvest Muscat, Scintilla Sonoma Vineyard, Los Carneros 2023

Vegetarian Menu Also Available

Tasting Menu – 7 courses, $125 per person
Wine Pairing – 6 wines, $85 per person

For reservations, CLICK HERE

Robert Sinskey Vineyards celebrates 40 Harvests with a series of gluttonous dinners across the US and around the world. These celebrations bring library wines from our cellar to the table along with current vintages, for a chance to experience the arc of well-aged, well-crafted wine.

Each dinner represents a deep connection with chef’s we know and love.  In our early days, and to this day still, chef-driven, boot strapped restaurants celebrate and support our steadfast ethos of growing our grapes well and practicing low intervention in the cellar. This care in farming and making is expressed in every bottle we produce. Wines of purity, elegance and grace, destined to be consumed with food at the table, unadorned by the accolades and scores of critics. Chefs, their minds, their palates and their delicious food are why RSVnapa exists today. They never compromised and neither did we.