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"On-site dining leans hearty and seasonal, sourcing the freshest ingredients from the estate’s garden and serving farm-to-table fare on whimsical plates; it often eschews fancy wine-country cuisine for accessible cravings like tempura or fried chicken (the latter only on Wednesdays), and weekend brunch is decadent. The bar prides itself on inventive cocktails, its program boosted by ingredients foraged from the property, while vintage spirits stand in a stunning, heavily carved étagère beside the restaurant." - Mitchell Friedman
Farm-fresh ingredients crafted into American fare in a Victorian mansion.