Dining Overview | Breakfast Menu | Dinner Menu

By special arrangement, on any given night we will provide one group of our guests with a candlelit dinner for up to four people either in the wine cellar or in one of several locations in the garden. The dinners may be chosen from the following Prix Fixe menu, or can be arranged separately with us at a price that will vary by complexity and content of the meal. The dinner must be arranged at least 48 hours in advance.

The dishes below are all ones we've cooked for guests before, and represent only a sampling from the range of possibilities. If there is something you really want that is not on the list of examples, discuss it with Mary Jo. Because we are not a restaurant and there are no benefits of scale to a custom dinner for a small number of guests, we will only prepare a single custom selection for the group.


Light Dinner: $75/Person

Please choose your menu from among the following selections, or request similar ones. We will prepare only one of the selections in each category, so make sure the participating diners agree on the dish chosen.


Chef's choice. Examples include Venetian eggplant, Asian roll-ups, caprese, bruscetta, fritters, and a cheese, fruit and nut sampler.

Soup of the Day with Homemade Bread

Winter squash and apple
Basque sausage and potato
Tuscan white bean
Chilled Mexican shrimp cocktail
Thai chicken coconut

Salad of the Day

Seared Caesar
Blue cheese, pear and pecan on baby greens
Orange, fennel and arugula
Spinach, walnuts, chevre and apple
Querencia mixed greens


Seasonal fruit tart
Chocolate Port cake
Banana cream napoleon
Bread pudding
Tart Tartin
Cheese and fruit sampler
Sorbet with home made cookies
Outrageous brownies
Fruit crisps


Hearty Dinner (Starting at $135/person)

To the previous menu, add one of each the following courses, to be served following either the soup or salad course:

First Course

Putanesca sauce with fresh tomatoes, garlic and basil on pasta

Lemon cream on fettucini in the style of Danny Kaye as recorded by Ruth Reichl in "Comfort Me with Apples"
Heirloom tomato sauce from our garden on pasta
Winter squash or mushroom risotto


Filet mignon with mushroom ragout
Rack of lamb with garlic and rosemary
Veal scaloppini
Roast garlic chicken
Pork tenderloin with fig and garlic sauce
Salmon, halibut, scampi or scallops with appropriate sauce

Roast vegetable lasagna

Chicken or veal schnitzel

Side dishes with the entree may include twice-baked potatoes, smashed garlic potatoes, risotto cakes, grilled polenta, and seasonal vegetables, roasted or steamed.

The dinner is paced at your request, unless there's a souffle which gets served when it is perfectly ready.

If you have a special dinner in mind that is not on this menu, please consult with Mary Jo for possibilities and prices. We have been doing a number of these for people with favorite dishes and ingredients including lobsters from Boston and Oysters from Tomales Bay.

As we do not sell wine, your assignment during the day is to visit the various wineries in the area to pick the perfect wines to accompany your dinner. Or bring one of your favorites from home.