Our Restaurant

•Empanada mendocina baked in clay oven

•Red quinoa croquette topped  with pickled fennel and spicy sriracha mayonnaise

•Rabbit escabeche with baby carrots in chardonnay syrup

•Grape leaf selected from our vineyards, with a creamy goat ricotta and crunchy walnuts

•Trout escabeche with baby carrots in chardonnay syrup

•Grilled ribeye steak served with red fruit chutney, chimichurri sauce, grilled seasonal vegetables, potato textures and a fresh mixed greens salad with edible flowers

•Burrata filled with kale pesto served with grilled seasonal vegetables and a fresh mixed greens salad with edible flowers

•Pumpkin flan and  textures with blue cheese cream

Menu paired with wines from our Grand line. Consult about vegetarian and vegan options.