The following is a recent example of the bites and wines included in the Root to Table experience.
Menu is subject to change due to the seasonal availability of ingredients.
FROM THE VINEYARD KITCHEN
Summer Garden Tartlet, Garden Fiorentina Zucchini Cake
Duck Pate with Pistachio & Green Peppercorn
Pigs in a Blanket with Japanese Kurobuta Sausage
Organic Cannellini Bean Spread with Fried Rosemary, RSV Three Amigos Vineyard Olive Oil
Tomales Farmstead Creamery Atika, Aged Goat & Sheep’s Milk Cheese
Rosemary & Thyme Scented Gougère, Parmesan and Black Pepper Shortbread
Olive Oil Roasted Organic Almonds with Garden Herbs & Sea Salt
Aged Fiscalini Cheddar & Nigella Seed Crackers, Focaccia
FROM THE CELLAR
Abraxas, Vin de Terroir
Scintilla Sonoma Vineyard
Los Carneros 2017
Blanc, Los Carneros 2016
Pinot Noir, Los Carneros, Napa Valley 2016
Pinot Noir, Three Amigos Vineyard
Los Carneros, Napa Valley 2015
Merlot, Los Carneros, Napa Valley 2014
Marcien, Proprietary Red
Los Carneros, Napa Valley 2013
FOMO no more. Sign up and become an RSV Culinary Excess Club member and receive new release, upcoming winery news and special events/dinner announcements. Though we call it a “club,” there is no commitment. It just means you are a friend of RSV and want to be one of the first to know what’s up.