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?

Oct. 7 Celebrating Seafood with Guest Chef Sue Meechan and her fisherman Son Matt  

Charcuterie platter, Matt’s Fisherman’s Stew, chioppino style, toss green salad, sour dough bread and butter and Mudd pie for dessert..Sebastiani Vineyards will be pouring some of their fabulous wines  and Mitchell Lujan will be serenading us

Oct 14  A trip to the Greek Islands will showcase all our favorite Greek foods- Moussaka, Dolmas,Spankopita and of course Baklava for dessert. Michael will open up his cellar for this one and select some special wines to compliment the Greek food  and Kevin McDowell play guitar for us

Oct 21  Carribean Cuisine must include Jerk of some kind….Jerk Chicken will be on tonigh’ts menu along side the Caliloo greens that are so popular there-origining in Africa this leaf vegetable is typically Spinach and other leaf vegetabels.  We will also have Plaintains   Villa Del Monte Winery  will pour for us and   accompanying  this amazing feast will be Ken Constable on guitar1789498-Jamaican-Food-in-Philly-2

Oct 28  Cajun Country  begins with Chicken Gumbo, beans and rice and Peter makes his famous Beignets for dessert. Our neighbors, Bargetto Winery will be pouring and if you haven’t seem Scott Slaughter entertain us on these wine pairing evenings, you’re in for a treat

Nov 4 For the Love of Lamb Moroccan Lamb Stew and some other lamb surprises will pair nicely with wine from our neighbors, Soquel Vineyards.  Kevin McDowell will sing and play the guitar. This will truly be a memorable evening, better make reservations.

Nov 11  Back by Popular Demand…Guest Chef Bob Warfield  Tonight he is preparing his famous Paella.  We’ve tasted it and it’s fantastic. You will love it, too.  We’ll begin with some Tapas and the Spanish wines will come from Epic, our International Wine distributor.  Music provided by Chris Ellis….this is sure to be a big night, better make reservations

Nov 18   Tuscany in Soquel ..Having just returned from Tuscany, Michael is full of ideas for this one…Farro Salad with Arugula, Favas & Tomatoes, Italian  Sausages with Braised Kale & Polenta , Butternut Squash Ravioli  YUM   Epic Wines will bring in some of their fabulous Italian wines    Our music tonight is provided by Paul Butler

Dec. 2  Slow Food is the theme tonight and we will feature Pot Roast, Potatoes and gravy, Oven Roasted Vegetable Clos La Chance Winery will bring in the wines. This winery is located in the San Martin foothills and has a rich history as a family owned winery. The property is beautiful and the wines are just as impressive.  Tonight’s music will be from Lisa Marie

Dec 9  Cassoulets of France   What a perfect Fall meal. 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 - Our Products –

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. Epic Wines  will be bringing out some nice French wines to accompany the food and  Music will be from Kevin McDowell


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