Articulate, dialed-in, Rhone-inspired wines that speak quite well for themselves.

— SAN FRANCISCO CHRONICLE

A biodynamic cult favorite among chefs from San Fransico to New York.

— THE NEW YORK TIMES

Kelp "Tea"
Roasted Matsutake
Miso Butter

Trout Roe
Caramelized Yeast Cream
Shiro Kombu

Shima Aji
Ao Nori
Roasted Carrot Tart

Smoked Eel
Crispy Crepe
Sweet Onion

Cowhorn Asparagus
Salmon Roe
Sake Kasu Sabayon

Ike Jime Halibut
Green Strawberry
Mint

Grilled Tuna
Grilled Strawberry
Sancho
Basil

Quail Egg Custard
Peas
Uni
Grilled Pea "Ponzu"

Scallop
Jowl
Caramelized Yuzu
Smoked Scallop

Aged Lamb
Turnip
Lamb Belly

Goat Milk Sorbet
Tayberry
Champagne


Dashi | Kombu
Soba Cha Oil
Chive

Trout Roe
Shiro Kombu
Lobster
Cru

Oyster Leaf
Oyster
Caviar

Tuna
Wasabi
Yuzu Kosho
Nori Tart

Halibut
Bone Gel
Turnip
Lime Oil

Unagi
Tomato-Foie Tare
Kelp
Squash Blossom

Trout
Ground Cherry
Jowl
Peach Emulsion

Chawanmushi
Uni
Fava
Creamed Corn

Aged Umpqua Lamb
Morel
Garlic
Tomato Ponzu

Goat Milk Sorbet
Brioche
Koji
Blackberry


Tomato Dashi
Brioche Butter

Tomato Tart
Basil
Bonito

Oyster
Herbs
Pickled Rose Tosa

Hiramasa
Radish
Kohlrabi Tart

Tomato
Shiso
Sake
Smoked Tomato "Honey"

Corn Custard
Summer Truffle
Onion

Summer Squash
Trout
Sauce Vierge

Scallop
Chamomile
Aged Tuna

Bream
Whitefish Roe
Oxidated Wine

Beef
Caramelized Chive Blossom
Smoked Beet

Berries
Champagne
White Chocolate


A limited number of luxury accommodations are available at The Overlook on the Cowhorn estate.

PLEASE INQUIRE FOR RATES AND AVAILABILITY