DINE WITH US
While we are not a full service restaurant open to the public, we offer overnight guests of the Inn the exclusive privilege to dine with us. Beyond breakfast, guests can opt for one of our dining experiences in the evenings on Saturdays through Wednesdays. Choose between our more formal Wine Cellar Dinners or our more casual Chef's Supper. Read more about both of Chef Tyler's dinner offerings below.
WINE CELLAR DINNER
Experience a new style of intimate fine dining when you opt for our Wine Cellar Dinner, where you can enjoy a seasonal tasting menu paired with a curated selection of Stinson Vineyards wines. Choose either a four-course or six-course tasting menu format to indulge from. Each Wine Cellar Dinner is hosted in the bottom floor of our Inn, with the option for indoor dining in our Wine Cellar or outdoor dining on our covered patio. Please allow at least 48 hours notice when booking a Wine Cellar Dinner to provide ample time for our Chef to plan and prepare for your custom tasting menu.
WINE CELLAR
DINNER
Four Course Menu - $150/per person
(includes wine pairings)
Six Course Menu - $200/per person
(includes wine pairings)
Enjoy a seasonal tasting menu with wine pairings, customized for your dietary preferences and needs.
Available Saturdays through Wednesdays.
CHEF'S SUPPER
For a more casual option, enjoy a lighter dinner featuring an array of seasonally-driven plates meant to share; plus every Chef's Supper includes a self-guided flight of Stinson Vineyards wines to taste throughout the meal. Cozy up in one of our favorite spots just off the kitchen—from our screened-in porch to our fireside couches—and savor some seasonal bites served directly by our Chef. Our Chef's Supper is perfect for groups of two or four guests looking to enjoy a casual meal.
CHEF'S SUPPER
Seasonal Shared Plates - $50/per person
(includes flight of Stinson Vineyards wines)
Menu is subject to change based on seasonality.
Available Saturdays through Wednesdays.
Please note: we do not offer dinner service on Thursdays and Fridays.