THE MENU / 5 COURSE FAMILY STYLE + 5 WINE DINNER

FIRST

tuna carpaccio + salmon crudo + pickle white peach + lime leaf vinaigrette

sommelier paired sparkling toast

SECOND

yellow beet + yogurt + ramps + pistachio + nasturtium + feta or manchego

2023 Dragonette Sauvignon Blanc

THIRD

eggplant fagottini + confit tomato + pine nut + parmesan

2023 Dragonette Rose

FOURTH

spatchcock jidori chicken + potato + parsnip + carrot

2022 Dragonette Pinot Noir Fiddlestix Vineyard/library side by side

SWEET

torta della nonna

2021 Dragonette Syrah "seven"

ABOUT DRAGONETTE

Brothers John and Steve Dragonette and close friend Brandon Sparks-Gillis founded Dragonette Cellars in 2005 after having worked together at a renowned wine shop in Los Angeles. Their shared passion for great wine brought them to wild, windy and remote northern Santa Barbara County where they spent the next several years seeking out extraordinary, cool-climate vineyards and dedicating themselves to careful, patient, minimalist winemaking. As vignerons, they have committed themselves, above all else, to the mindful farming of precise blocks in exceptional vineyards for low yields and high quality and to the shepherding of these grapes into wines of purity, complexity and balance. Given the remarkable climatic and soil diversity in Santa Barbara County, Dragonette Cellars produces small lots of Pinot Noir, Chardonnay, Sauvignon Blanc and Syrah of interest and distinction. Dragonette's wines have received wide acclaim from the world's top wine critics and publications, including multiple 100 point scores (along with dozens of 97+ reviews). More info can be found at dragonettecellars.com and @dragonettewine on Instagram. — John Dragonette, Steve Dragonette, & Brandon Sparks-Gillis

ABOUT BRANDON SPARKS-GILLIS, CO-OWNER + FOUNDER

Brandon is a founder and co-owner/vigneron of Dragonette Cellars in the Santa Ynez Valley of Santa Barbara County, CA. He was born and raised near Seattle, WA and studied Geology at Whitman College in Walla Walla, WA, where he graduated with honors. After a life-changing summer spent in the Apennine Mountains of the Marche region of Italy, Brandon decided to pursue food and wine professionally. Working for years as an artisan baker, he learned about the wonders of naturally occurring fermentation and the flavor benefits of pure, organic ingredients. He began his wine career working at wineries across the American West, then spent 3 years working in fine wine retail in Los Angeles, where he fortuitously met John Dragonette. He founded Dragonette Cellars in 2005 alongside brothers John and Steve Dragonette. Brandon is the technical director of winemaking and heads up the sales team for the winery, and his duties include winemaking (tending to vineyard and cellar work) along with educating and directing the sales team and other management duties.Brandon is a founder and co-owner/vigneron of Dragonette Cellars in the Santa Ynez Valley of Santa Barbara County, CA. He was born and raised near Seattle, WA and studied Geology at Whitman College in Walla Walla, WA, where he graduated with honors. After a life-changing summer spent in the Apennine Mountains of the Marche region of Italy, Brandon decided to pursue food and wine professionally. Working for years as an artisan baker, he learned about the wonders of naturally occurring fermentation and the flavor benefits of pure, organic ingredients. He began his wine career working at wineries across the American West, then spent 3 years working in fine wine retail in Los Angeles, where he fortuitously met John Dragonette. He founded Dragonette Cellars in 2005 alongside brothers John and Steve Dragonette. Brandon is the technical director of winemaking and heads up the sales team for the winery, and his duties include winemaking (tending to vineyard and cellar work) along with educating and directing the sales team and other management duties.

NEED TO KNOW

dinner is $130++ per person is inclusive of beverage pairings plus tax and plus gratuity

family style seating culinary experience with winemaker and founder, Brandon Sparks-Gillis

$75/person deposit is required for all reservations and will be deducted off your final bill for that evening

*these items are served raw or undercooked or may contain raw or undercooked ingredients. consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions