Cutting Edge Comfort Cuisine

 Please join us every Tuesday night for Food, Wine & Beer Pairings.


Wineries & breweries pair their fabulous selections to complement our delicious & authentic themed menus. Live music always adds ambiance to the evening.

6:30-8:30 pm, $25/person Call for Reservations 831-479-9777

Please join us every Tuesday night for our popular Food, Wine & Beer Pairings.  Wineries & breweries pair their fabulous selections to complement our delicious & authentic themed menus.  Live music always adds ambiance to the evening. As the weather warms, we will dine on our back patio.

We have added a colorful twist to our Tuesday night Food and Wine pairings. Last Spring we invited local guest chefs into our kitchen to show us how to make some of their favorite dishes.  We only have two this series but we always welcome new talent….are you game?

March 17th: Don’t miss St. Patty’s Day with Guest Chef, Manny Cuaresma   preparing a special St Patrick’s Day meal for you!    Manny is Irish/Portuguese with a long family tradition of cooking and has borrowed from both cuisines to create the unique flavors of his recipes.  Enjoy a menu of  Shrimp Louie, Slow Cooked Corned Beef and Cabbage, Red Potatoes and Baby Carrots, Manny’s Home Made Horseradish and for Dessert: Key Lime Rice Pudding Soquel Winery will bring a wonderful selection of wines to highlight the menu. Enjoy the music of Lisa Marie

corned beef

March 24th: For the Love of Lamb… Storrs Winery will complement the meal with handcrafted wines from the Santa Cruz Mountains. Ken Constable will provide musical entertainment. 

 March 31st: All American BBQ… this meal will be paired with a selection of Monterey, CA wines provided by Scheid Vineyards. Enjoy the music of David O’Conner.


April 7 Cassoulets of France   Perfect any time of the year.  Perhaps there is no dish in the Southwest France more iconic, cherished, and controversial than the cassoulet. The name cassoulet comes from the word cassole, referring to the traditional, conical clay pot in which it is cooked (and which the potters of the village of Issel perfected).  Cassoulet was originally a food of peasants–a simple assemblage of what ingredients were available: white beans with pork, sausage, duck confit, gizzards, cooked together for a long time. And although it is essentially a humble stew of beans and meat, cassoulet is the cause of much drama and debate. Andre Daguin, a famous chef of Gascony says, “Cassoulet is not really a recipe, it’s a way to argue among neighboring villages of Gascony.” Much like chili cook-offs in Texas, cassoulet cooking competitions are held, not only in France, but now even in the United States.

Tonights cassoulet is served with Salad Nicoise, zucchini fritters, Parsnip puree and for dessert Banana Creme Brulee. , Villa del Monte Winery  will be bringing out some wines to accompany the food and  Music will be from Kevin  McDowell


April  14  Thai Tuesday will showcase all our favorite Thai dishes- Cucumber Salad with Celery & Citrus Vinaigrette, Shrimp & Veggie Spring rolls, Chicken Curry, Lemon Sticky Rice, Pad Thai, Garlic Naan and Mango Swirl Cheesecake for dessert.   Birichinio Winery will share their amazing wines with us and Kevin McDowell play guitar for us

April 21  Guest Chef Bob Warfield takes us for a taste of Havana  He will be preparing Ensalada Cubana; A tossed green salad as it would be in Havana, Bistec de Palomilla; Thin cut steak marinated in a classic Cuban mix of garlic, citrus, olive oil and spices, Moros y Cristianos; black beans and rice :Brought to Cuba via Spain and the Moors, Platanos Maduros; Sweet Fried Plantains, Mojito Pie; what a Key Lime Pie would be if it grew up in Havana Our wines will come from Fortino Winery and Scott Slaughter will serenade us.

Havana 2                                            havana 3

April  28  Spring!  begins with Garlic stuffed Leg of Lamb, Fresh Asparagus and Wild Mushroom Risotto  Monterey Bay Wines  will be pouring and Chris Ellis will entertain us.

May 5  Cinco de Mayo! Let’s start with Seafood Ceviche and follow with some of our favorites: Carne Asada, Chili Verde, Chili Rellenos, Rice & Beans.  Storrs Winery will be pouring some of their award winning wines for us and  Michael Covel will sing and play the guitar.

cindo de mayo

May 12 Hawaiian Luau  begins with a Spinach Salad with Red Onions and Ginger Soy Vinaigrette topped with Smoked Salmon Lomi Lomi style, Ahi Poke, Chicken Long Rice, Macaroni Salad, Kailua Pork, Cabbage and White Rice….Coconut Cream Pie for dessert – Yummy !  Wines will come from Epic, our International Wine distributor.  Music provided by  Dave Muldauer

May 19   Tapas  Hearts of Romaine with a Creamy Saffron Dressing, Stuffed Artichoke with Shrimp & Ham, Tuna Marinated in Garlic, Mustard, Capers and Anchovies on Toast, Chorizo, Crostinis or every variety, Poached Pears with Manchego Cheese for dessert  Cinnabar .  Our music tonight is provided by Lisa Marie

May 26  Moroccan Madness is the theme tonight and we will feature Roasted Fennel Salad with Goat Cheese & Raisins, Tabouleh, Lamb Meatballs over Couscous with Tzatziki, Chicken Tagine with Lemon Preserves and Baklava for dessert.  Epic will bring in the wines. Tonight’s music will be from Paul Butler

June 2  Flavors of Argentina Because Argentina is a cattle farming country, the tradition of slow roasting meat or  Puerco Asado, also known as a Parilla, is particularly popular.  It is a medley of Grilled Meats, often beginning with Sausages and extending to Beef and  served with accompanying sauces. Largely influenced by Europe and especially Spain, their cuisine reflects this as we will begin with Empanadas with Chimi Churi Sauce, Manchego Cheeses, Chorizo sausages  followed by Puerco Asado and Dulce de Leche for dessert     Equinox Champagnes will  accompany the food and  Music will be from Mitchell Lujan

June 9 Picnic on the Patio  includes yummy things like Watermelon Salad, garnished with Mint, Point Reyes Blue Cheese Potato Salad with Corralitos Bacon, Buttered Corn on the Cob, Lemon Garlic and Herb Grilled Chicken and Marinated Tri Tip. Desserts will be Olallieberry Crisp all served with some wines from our fabulous neighbors, Bargetto Winery and David O’Connor will entertain us

June 16 Vacation in the Mediterranean  begins with Humus two ways with Pita Chips, Greek Salad, Stuffed Bell Peppers, Israeli Couscous with Turmeric & Mint, Cucumber Raita, Lamb Shanks and Orzo and  Greek Yogurt with fresh Fruit, Nuts & Honey for dessert. . Soquel Vineyards will pour and Jon Davis will play the guitar.

greek salad

June 23 Smoke it-Father’s Day BBQ…..Bring Dad along and treat him to Grilled Garlic Bread, Potato Salad, Roasted Veggies, Slow Smoked Brisket, Smoked Chicken and a Texas Chocolate Cake with Smoke Salt for dessert  We will enjoy a Beer Pairing and  Nico Spence will play the guitar

June 30  A taste of Italy…Pasta Carbonara with House made Linguini, Caprese Salad, Assorted Pizzas, Eggplant Parmesan and Vanilla Bean Panna Cotta with Raspberry Coulis for dessert . Epic Our music tonight is provided by Dave Muldauer



Stay tuned for the Summer series of guest chef food and wine pairings……….