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Flights

Signature flights designed by our culinary team – settle in and let us guide you through our favorite wine and food affinities from the season.

CHEESE ( $25 )

Our tribute to northern California’s artisan cheese producers

Grand Reserve Sauvignon Blanc, 2013

Nicasio Valley Foggy Morning (Cow’s Milk), Candied Grapefruit

Grand Reserve Merlot, 2011

Cypress Grove Midnight Moon (Goat’s Milk), Verjus Grape and Mustard Seed Chutney

Jackson Estate Hawkeye Mountain Cabernet Sauvignon, 2010

Point Reyes Bay Blue (Cow’s Milk), Cabernet Poached Figs

FROM THE GARDEN ( $35 )

A nod to the garden, which puts herbs, vegetables and fruit at the center of the plate

Grand Reserve Sauvignon Blanc, 2013

Crispy Squash Blossoms, Crescenza Cheese, Shaved Squash, Tarragon Vinaigrette

Vintner's Reserve Riesling, 2012

Caramelized Carrots, Guajillo Chile, Coconut, Pepita Brittle

Grand Reserve Pinot Noir, 2012

Roast Beets, Date Vinaigrette, Mustard Greens, Marcona Almonds, Beet Cracklin’

Jackson Estate Hawkeye Cabernet Sauvignon, 2010

Local Mushroom Pierogi, Dino Kale, Creme Fraiche, Chives

Grand Reserve Late Harvest Chardonnay, 2007

Vegan Cheesecake: Raspberries, Hazelnut Cake, Raspberry Gel, Raspberry Sorbet

CHEF’S TASTING ( $45 )

The pinnacle of the Partake by K-J tasting experience

Grand Reserve Sauvignon Blanc, 2013

Oysters (2), White Verjus, Pickled Cucumber

Jackson Estate Seco Highlands Chardonnay, 2011

Dungeness Crab Cakes, Yuzu Aïoli, Garden Root Slaw, Miso Vinaigrette

Grand Reserve Merlot, 2011

WholeVine Tempura Maitake Mushrooms

Jackson Estate Hawkeye Mountain Cabernet Sauvignon, 2010

Smoked Loin of Lamb, Heirloom Beans, Summer Vegetables, Beet and Pomegranate Relish

Grand Reserve Late Harvest Chardonnay, 2007

Strawberries n’ Cream: Opalys Panna Cotta, Strawberry Sorbet, Lemon Verbena Meringue, Brown Sugar Crumble